Dumplings Recipe
fresh vegetable gyoza, pan seared with passionfruit ponzu, topped with Korean beet vegan aioli, sesame seeds, green onion & nori
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Ingredients
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Dumpling Filling
Dumpling Wrappers
Passionfruit Ponzu
Korean Beet Vegan Aioli
Toppings
Method
Dumpling Preparation
- 1
Make the Filling
In a large bowl, combine cabbage, carrots, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, and salt. Mix well until combined.
- 2
Fill the Wrappers
Take one gyoza wrapper and place about 1 tablespoon of filling in the center. Moisten the edges with water, fold the wrapper over to create a half-moon shape, and press to seal. Repeat with remaining wrappers and filling.
Cooking the Dumplings
- 3
Pan-Seering
Heat a non-stick skillet over medium heat and add a bit of oil. Arrange the dumplings in the skillet and cook for about 3-4 minutes or until the bottom is golden brown. Add a splash of water (about 1/4 cup), cover, and steam for 5 minutes.
Sauce and Aioli Preparation
- 4
Make the Passionfruit Ponzu
In a small bowl, mix passionfruit pulp, soy sauce, rice vinegar, and mirin. Set aside.
- 5
Serving
- 6
Plate the Dumplings
Serve the pan-seared dumplings drizzled with passionfruit ponzu and topped with Korean beet vegan aioli, sesame seeds, green onions, and nori strips.
