Vegan Gyoza/Mandu/Dumplings/Momo

Vegan Gyoza/Mandu/Dumplings/Momo
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Nutritional Info
  • Servings Per Recipe: 50
  • Amount Per Serving
  • Calories: 44.5
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 74.1 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.5 g

View full nutritional breakdown of Vegan Gyoza/Mandu/Dumplings/Momo calories by ingredient
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Submitted by: JOEYJO123

Number of Servings: 50


    For the wrappers:

    2 cups/250 grams - Plain flour
    1/4 tsp - Salt
    1/2 cup/ 355ml - Boiling water

    For the filling:

    1 1/2 cups - Quinoa (red if you can find it) - you could also add tofu
    2 cups - Boiled cabbage (mixture of nappa/savoy or any other you have fined shredded)
    2 or 3 large - Shitake Mushrooms (chopped)
    1 cups - Mushrooms (portabello,button)
    1 tbs - Ginger (minced)
    2 cloves - Garlic (minced)
    1 Leek (or 2 spring onions) (sliced thinly)
    2/3 tsp - Soy Sauce
    2 tsp - Sesame Oil
    2 tsp - Mirin
    1/4 tsp - White Pepper
    Salt to taste

    For the Dipping Sauce:

    2 Tsb Tamari
    2 Tsb Rice Wine Vinegar
    1/4 tsp Chilli Flakes (or Chilli Oil)


One prepared you can freeze them to eat on a lazy day - but BE WARNED freeze them separately on tray first before you bag them up - otherwise you will end up with a big ole mess when you try to separate them for cooking - they still taste cooking but look uggggly and after all the time you spent making the pretty little shapes it might just ruin your day.


For the wrappers;
-Sift the flour into a bowl add salt
-Add boiling water and stir with a wooden spoon until a ball.
-Cover with a damp cloth for 1 hour
-Knead for 5 Minutes until smooth
-Roll into a log shape then cut in half, and half again, continue until you have about 50 pieces.
- with a rolling pin roll into little circles. (if you want to make them perfect you can cut them with a cookie cutter).
- to store you can pile one on top of the other but make sure they are floured.
OR - you could just cheat and buy the wrappers ready made :)

For the Filling:

-Cook the Quinoa (and allow to cool)
-Boil the cabbage (allow to cool and the put into a cloth or clean towel and squeeze out as much water as possible)
-Gently fry the leek, mushroom, until the begin to soften. Then add the ginger and garlic until then aromas begin. Set aside and allow to cool
- Once cooled - make up the mixture of soy, sesame oil and mirin.
Mixure everything together and salt and pepper to taste.

To make up take one wrapper.
- add one tsp of mixture
- with your finger wet the edges of the circle.
-start at the left side and crimp the top layer and squeeze it fixed to the top. It's easier to watch this video

To cook

You can either steam or boil them (for more healthy feeling days) add them to soup (like miso) or for the best treat fry them yuuuuuuum - the best way is to steam them a little first and them fry them gently in a little oil. (if they have been frozen you and defrost them and fry the straight away)
-because the filling is already coked we dont' need to be concern about the filling being properly cooked through - just warmed :)

Finally mix the dipping ingredients together and enjoy :)

Serving Size: about 50


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