Meat-free Chickpea Gyoza

Name: Meat-free Chickpea Gyoza
Yield: 12 servings
Cuisine: American
Ingredients: 30 grams Chickpeas (dried); 120 grams Cabbage (or Chinese cabbage); 1/4 Onion; 1/2 tsp ●Salt; 1/2 tsp ●Soy sauce; 1/2 tsp ●Sake; 1/2 tsp ●Sesame oil; 2 tsp ●Katakuriko; 1 ●Pepper; 1 tbsp Grape seed oil (or vegetable oil); 1 Sesame oil (for flavouring); 12 Gyoza skins

cookpad.japan @cookpad_jp

After I became a vegetarian, I had not eaten gyoza. I was wondering if I could make them without meat, and I thought chickpeas may work. The result was good and satisfying.

You may be able to use soy beans but chickpeas have a delicious, natural sweetness to them. I thought chickpeas would be better. The quantities in the list are quite rough so adjust to your taste. Recipe by Saishokubeginnernano

After I became a vegetarian, I had not eaten gyoza. I was wondering if I could make them without meat, and I thought chickpeas may work. The result was good and satisfying.

cookpad.japan @cookpad_jp

After I became a vegetarian, I had not eaten gyoza. I was wondering if I could make them without meat, and I thought chickpeas may work. The result was good and satisfying.

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Ingredients

12 servings

30 gramsChickpeas (dried)
120 gramsCabbage (or Chinese cabbage)
1/4Onion
1/2 tsp●Salt
1/2 tsp●Soy sauce
1/2 tsp●Sake
1/2 tsp●Sesame oil
2 tsp●Katakuriko
1●Pepper
1 tbspGrape seed oil (or vegetable oil)
1Sesame oil (for flavouring)
12Gyoza skins

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Steps

1

Preparation: Soak 30 g of chickpeas in water overnight. Cook in a pressure cooker until tender (about 5 minutes after the level of the pressure is reached). At this point, the chickpeas weigh about 100 g or less.
2

Chop the cabbage (or Chinese cabbage) and onion. Sprinkle over salt (not listed) and mix lightly. Leave to sit until wilted and softened. Chop the cores.
3

Meanwhile mash the Step 1 chick peas. It's alright if there are some inconsistencies remaining.
4

Put the cabbage from Step 2 and the onion into a colander and rinse with running water. Squeeze the moisture out (after draining).
5

Mix Step 4 and the mashed chick peas in a bowl. Combine the mixture with your chopsticks. Add the ● seasonings and mix with your hands. Check the taste and adjust the seasonings.
6

Divide the mixture into portions that are 1 tablespoon or less. Shape into small balls (there should be 12). Wrap each filling with gyoza wrappers.
7

Heat the grape seed oil in a frying pan (or vegetable oil) and arrange the gyoza. Fry over medium heat.
8

After the bottom of the gyoza are golden brown, pour in enough water to fill the pan up to half the height of the gyoza. Cover with a lid and continue to cook over a high heat until the water has evaporated completely. This takes about 5 minutes.
9

Uncover the lid and drizzle with sesame oil (move around the frying pan to distribute the oil all over). Turn off the heat and it's done!