Jiaozi (or Gyooza)

Recipe by Junko Murayama, presented at the Club on 14 October 1998. Other possible ingredients include finely-chopped carrot and red, green and yellow peppers. Alternative cooking methods: steam them and serve with mustard; or just fry through and serve.

• Filling:
  • rehydrated soya mince (also known as TVP or TSP)
  • finely-chopped spring onion
  • finely-chopped mushroom
  • finely-chopped ginger
  • ground garlic
• thin pasta sheets made for jiaozi (available at Chinese supermarkets)
• Dipping Sauce:
  • soy sauce
  • rice vinegar
  • a few drops of chilli oil

1. Mix the filling ingredients in a bowl with a bit of salt.
2. Place a teaspoonful of the mixture on a pasta sheet, and fold it. Water the hem of the pasta sheet prior to placing the ingredients so that it will stick.
3. Put a small amount of oil in a frying pan, and fry the jiaozi at medium heat until the bottom gets slightly coloured. Pour in hot water, place a lid on it and steam for 3 minutes.
4. Serve with a small dish of the dipping sauce.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.