Vegetarian Gyoza

Name: Vegetarian Gyoza
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200g of Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; [https://www.quorn.ie/products/meat-free-mince], defrosted; 5 dried shiitake mushrooms; 250g chestnut mushrooms; Fresh ginger, 4cm piece, peeled; 2 garlic cloves, crushed; 3 bird's eye chillies; 1/2 bunch of spring onion, sliced; 2 tbsp of soy sauce; Freshly ground black pepper, to taste; 1 packet wonton wrappers, or gyoza; Dipping sauce:; 5 tbsp of soy sauce; 1 garlic clove, crushed; 3 tsp toasted sesame oil; 2 bird's eye chillies, thinly sliced; Sesame seeds

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Gyoza can be steamed or fried and are quick and simple to make! Swap out the staple ingredient of pork and try our version using Quorn Mince and delicious veggies. We'd recommend as a quick snack when you're on the go or pre-main meal starter to work up your appetite.

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Serves 4

105 mins

A Little Effort

149 cals
(Per serving)

5.9g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

200g of Quorn Mince, defrosted
5 dried shiitake mushrooms
250g chestnut mushrooms
Fresh ginger, 4cm piece, peeled
2 garlic cloves, crushed
3 bird's eye chillies
1/2 bunch of spring onion, sliced
2 tbsp of soy sauce
Freshly ground black pepper, to taste
1 packet wonton wrappers, or gyoza
Dipping sauce:
5 tbsp of soy sauce
1 garlic clove, crushed
3 tsp toasted sesame oil
2 bird's eye chillies, thinly sliced
Sesame seeds

Method

Preheat oven to 200°C
Combine all the dipping sauce ingredients and set aside
Soak the shiitake mushrooms in enough hot water to cover for 1 hour
Chop the mushrooms fine in a food processor. Add a tablespoon of olive oil to coat and bake for about 30 minutes until dry and brown. Once baked, combine in a bowl the Quorn Mince.
Blitz soaked shiitake mushrooms, ginger, garlic and chilli in a blender. Add to Quorn Mince and mushrooms with the spring onions, soy sauce and freshly ground pepper.
Keeping the rest of the gyoza wrappers covered with plastic wrap, lay one on a clean work surface. Add about 7 1/2 tbsp of filling to the middle of the wrapper. Moisten the edge furthest away from you, fold over and seal. Start at the centre and work outwards to each side in turn, making little pleats in the layer facing you as you seal.
Fry bottoms until brown, then add 100ml water, cover and steam-fry for 5 minutes. Remove when water has been evaporated and crisped up again.
Serve with dipping sauce and enjou!