These homemade vegetarian matcha gyozas are surprisingly easy to make and seriously delicious (admittedly, slightly addictive). To create the homemade green gyoza wraps, we’ve used a blend of spinach and antioxidant packed matcha powder.
If you are a little short on time, you can always cheat and purchase gyoza wrappers from specialty asian supermarkets. You can still sneak in the matcha goodness by adding a teaspoon or two to the filling!
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Ingredients
1 cup all purpose gluten free flour (+ extra for rolling)
1-2 tsp matcha powder
100 grams spinach leaves
1 tsp salt
60 ml hot water
- Dipping sauce
1/2 chilli, finely chopped
1 tbsp tamari
1 tbsp grated ginger
1/2 tbsp sesame oil
1/2 tbsp sesame oil
1 tbsp lime juice
Directions
- Firstly prepare the matcha gyoza dough. Combine flour and matcha in a mixing bowl, mix and create a well in the centre.
- Add blanched and pureed spinach, salt and gradually add hot water to form a dough. The mixture should be not too dry and not too sticky. Allow to rest for at least an hour.
- Meanwhile, prepare the filling. Place oil in a heavy based pan and sauté shallots for approx. 5 minutes.
Add ginger and tamari, stir for approx. 1 minute and then add cabbage and water. - Stir well, cover and allow to steam for approximately 20 minutes, adding water as required. Once cooked, set aside.
- After the dough has rested for about an hour, using a floured board and floured rolling pin, roll out small circular (approx. 3 inch diameter) gyoza wraps.
- Place a small amount of filling on the gyoza and pinch sides together.
- Heat approx. 2 tsp sesame oil using a non-stick pan. Place gyoza on pan, and allow to cook for a 1-2 minutes. Then add 1/4 cup filtered water, cover and steam for a further 2-3 minutes (or until all liquid has evaporated). Repeat this process for remaining gyoza.
- Transfer to serving dish and serve with dipping sauce and mint leaves. To prepare dipping sauce, simply combine all ingredients in a small mixing bowl and mix well.
