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Pumpkin and root vegetable goyoza dumplings #vegan #pumpkin #goyoza | via @annabanana.co

Pumpkin and root vegetable goyoza

Goyoza dumplings with pumpkin and rooted vegetables filling. 

Course Main Course
Cuisine Vegan, Vegetarian
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 50 goyozas
Author Anna

Ingredients

For goyoza wraps:

  • 300 g strong white flour (plus extra for dusting)
  • 1/4 tsp salt
  • 200 ml boiling water
  • 1 tbsp vegetable oil (for frying)
  • 1 tbsp sesame oil

For the filling:

  • 1/2 medium pumpkin or butternut squash (peeled, cut and diced)
  • 2 medium parsinps (peeled and cut in half)
  • 2 small carrots (peeled and cut in half)
  • 1 large red onion (peeled and sliced into wedges)
  • 2 tbsp rapeseed oil (or vegetable oil)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp cajun pepper
  • 1/4 tsp dried ginger

Instructions

  1. To make goyoza wraps, sift the flour into a large bowl and add salt. Pour boiling water into the bowl and using a knife, mix all ingredients together until they come together as a dough.

  2. Using your hands, knead the dough for couple of minutes, then form a ball and wrap in cling film. Set aside for an hour.

  3. Meanwhile heat the oven to 190C. Place all the vegetables into a large roasting tin and drizzle with rapeseed oil. Season with salt and pepper and roast for 20- 30 minutes until vegetables are soft.

  4. Once the vegetables cooked, set aside for 5 minutes, allowing to cool slightly. Transfer vegetables into food processor, add all the seasoning and pulse until they all are mixed well. Do not over- mix.

  5. To make goyoza wraps, turn the dough into floured surface and knead for couple of minutes until it's smooth and elastic. Next, cut the dough into 4 equal slices and roll each into a ball. Roll out one of the balls, keep stretching and turning it as you go, until your goyoza dough is as thin as possible.

  6. Using a small cookie cutter (10cm works best), cut disks from your dough and place on the floured plate or on the top of each other, dusting the goyoza skins with a bit of flour, to avoid them sticking together.

    You can also tear off small pieces of goyoza dough, rather than dividing it in 4. Tear off small bit of dough and roll it as thin as possible, then use the cookie cutter. Repeat until you have used a whole dough.

  7. To assemble the dumplings, place a goyoza wrap in the palm of your hand and add one teaspoon of vegetable mix. seal the dumpling, pinching the edges to create a plated fan effect. You may have to wet the edges of the goyoza a bit, to allow better sealing.

  8. In a large frying pan, heat one tablespoon of vegetable oil and place your dumplings, cooking for a couple of minutes, until the bottom of the dumpling is golden brown. Pour 100ml of water into the pan and cover it with lid. Allow to steam for a couple of minutes. Shake the pan a bit, take off the lid, and allow them to cook for another minute.

  9. When the goyozas are cooked through, drizzle them them with sesame oil (while still in the frying pan). Take them out and serve with dipping sauce of your choice.