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
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
Spring onions (chopped )
- Use a box grater to grate the beetroot.
- 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.
- 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.
- 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.
- Combine and knead with your hand. If it's too sticky, add a little flour. Cover and leave to rest for 15 minutes.
- 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.
- 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.
- Put the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dip them in the sesame seeds.
- 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.
- 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.
- To make the sauce, mix all ingredients in a medium bowl.
- Serve with the dumplings and top with chopped spring onions.
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.