Pumpkin madness is going strong over here, and it looks like it will continue to do so until at least the end of this month. Because every recipe I’ve got planned for this month, contains pumpkin. And today’s recipe is no exception- pumpkin and root vegetables goyoza, or little parcels of joy, as I like to call them.
Last year I felt like I didn’t really post enough of recipes with pumpkin (Roasted Pumpkin Soup being the only one!!!), so I have made a promise to myself, that this October, I will PUMP-kin-up things a bit more. And as we all know, squashes and pumpkins are the stars of this season, so it only seems appropriate to include them in every recipe this month. They will be gone before you know it, so this is the time to embrace them!
Goyoza is one of my absolute favourite snacks from the Asian cuisine, and there are many different types and recipes for this traditional dumpling. From sweet to savoury, hot to mild, big and small, with meat or with vegetables, goyoza can satisfy everyone’s appetite. And yes, it can seem to be a bit fiddly and time consuming to make your own goyoza, but it’s also so much fun to make them, and somehow, to me, the whole process feels therapeutic. Having Polish roots, and being brought up on pierogi, I think it must be in my blood to make your own from scratch, but if you are not so keen on making your own goyoza wrappers, you can buy ready made ones from most of the Asian supermarkets.
So the idea for this pumpkin goyoza came to me after seeing Aimee’s from Twigg Studios vegan goyoza with pumpkin, leeks and mushrooms recipe. Aimee’s creations are always drool-worthy, and she is always a huge inspiration to me, so when I saw them on her blog, I knew that I wanted to create my own version. Because I’ve been planning on making some roasted vegetables soup that day, I’ve already had a bunch of roasted rooted vegetables. And being a main cook in the house, reserves you the right to change your mind last minute when it comes to planned meals, so that is exactly what I did. That is how my roasted rooted vegetables ended up as a filling for these pumpkin goyozas. And I’m glad I did change their destiny last minute, because the end result was delicious, and so much better than soup!
If you have never made pumpkin goyoza (or any goyoza for that matter!), you may want to check out this post for some helpful tips and tricks. You can also find many videos online, showing how to wrap and seal the goyoza (this one here for example), so you can achieve that ‘pleated fan’ effect (although, there are also many other ways and techniques to seal the dumplings).
They can be served with variety of dipping sauces- soy sauce, vinegar, chilli oil, teriyaki are just few to name. Use some sesame seeds and chopped spring onions to decorate ready goyozas.
I really hope you are enjoying all this pumpkin madness with me! Thanks for reading and as always, I would love to know if you have tried any of y recipes! Let me know in the comments below!
Have a good week and until next time!
Goyoza dumplings with pumpkin and rooted vegetables filling.
- 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
- 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
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.
Using your hands, knead the dough for couple of minutes, then form a ball and wrap in cling film. Set aside for an hour.
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.
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.
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.
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.
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.
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.
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.