Beetroot Gyoza with Ponzu Sauce 

Easy homemade vegetarian dumplings with caramelised beetroot, ginger, and sesame-crusted wrappers. Each dumpling is pan-fried until crispy on the bottom, then served alongside a ponzu sauce. These are a fun and healthy dinner to make any night of the week. 


  • No beetroot? Try with finely chopped mushrooms, kohlrabi or leek. 
  • No maple syrup? Swap for honey.

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 2


For the filling:

200 g Beetroot

120 g Firm tofu

1 Onion (chopped )

2 Garlic cloves (chopped )

2 tbsp Ginger paste

2 tbsp Sesame oil

2 tbsp Soy sauce

For the wrappers:

260 g Plain flour

1 tsp Fine salt

150 ml Warm water

6 tbsp White sesame seeds

For the sauce:

4 tbsp Lime juice

3 tbsp Soy sauce

2 tbsp Maple syrup

For serving:

Spring onions (chopped )


  1. Use a box grater to grate the beetroot.
  2. Put the grated beetroot in a large mixing bowl, then add the tofu, onion, garlic, ginger paste, sesame oil and soy sauce and mix well.
  3. Place a large frying pan over medium-high heat. Add the beetroot mixture and cook for 10 minutes, stirring often. Turn off the heat and set aside to cool.
  4. While that's cooling, make the dumpling wrappers. Put the flour to a mixing bowl and make a well in the centre. Add the warm water and gently mix with a pair of chopsticks or a fork, until the flour is all combined.
  5. Combine and knead with your hand. If it's too sticky, add a little flour. Cover and leave to rest for 15 minutes.
  6. Cut the dough into four and shape each one into a log. Cut each log into seven pieces, then roll each into little balls. Roll the balls into thin circles and keep them separated with small pieces of parchment paper.
  7. Spoon 1 tablespoon of filling onto each wrapper. Fold the edges up around the filling and pinch and twist in the centre to seal. Repeat with the remaining wrappers.
  8. Put the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dip them in the sesame seeds.
  9. Heat 1 tbsp of oil in a large frying pan over medium heat. Add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. You might need to do this in batches.
  10. Carefully pour a splash of water into the pan and cover with a lid straight away. Let the dumplings steam for 3-4 minutes on low-medium heat. Repeat with the remaining dumplings.  Top tip: No lid for your pan? Cover with a large baking tray instead.
  11. To make the sauce, mix all ingredients in a medium bowl.
  12. Serve with the dumplings and top with chopped spring onions. 
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How to store

Store in an airtight container in the fridge for up to 3 days. You can also freeze the dumplings for up to 1 month. When ready to eat, defrost and reheat in the preheated oven at 180 C/160c fan/gas mark 4 for 10 minutes, or until crisp up and warm all the way through. 


Leftovers can be reheated at 180 C/160c fan/gas mark 4 for 10 minutes, or until crisp up and warm all the way through. Serve them with a salad – they'd be great with our cabbage slaw or aubergine coronation chickpea salad.

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