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 citrusy and soy sauce based 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 instead.
- No maple syrup? Use honey instead.
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 )
- Prepare the filling: Grate the beetroot using a grater box.
- Place the grated beetroot in a large mixing bowl. Add the tofu, onion, garlic, ginger paste, sesame oil and soy sauce. Mix well to combine.
- Place a large frying pan over medium-high heat. Add the beetroot mixture and cook, stirring often for about 10 minutes, until the beetroot is tender and cooked. Turn off the heat and set aside to cool.
- Make the wrappers: Add 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 no more loose flour can be seen.
- Combine and knead with your hand. If too sticky, add flour. Cover and leave to rest for 15 minutes.
- Finish the wrappers: Cut the dough in four and shape each one into a log. Cut each log into 7 pieces and roll them all into little balls. Roll out each piece into thin circles and keep the dumpling wrappers separated with small pieces of parchment paper.
- To assemble, spoon 1 tablespoon of filling onto each wrapper. Fold the edges of the wrapper up around the filling and pinch and twist in the centre to seal. Repeat with the remaining wrappers.
- Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
- Heat 1 tbsp of oil in a large frying pan set over medium heat. Add 6-7 dumplings and cook until the bottoms are light golden brown, about 2-3 minutes.
- Carefully pour a splash of water into the pan and immediately cover with a lid. If you don’t have a lid for your pan, use a large baking tray instead. Let the dumplings steam for 3-4 minutes on low-medium heat. Repeat with the remaining dumplings.
- To make the sauce, combine all ingredients in a medium bowl.
- Serve alongside 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/4 gas mark for 10 minutes, or until crisp up and warm all the way through.
Leftovers can be reheated at 180 C/160c fan/4 gas mark for 10 minutes, or until crisp up and warm all the way through. Serve them alongside a salad. Why not try our cabbage slaw or aubergine coronation chickpea salad!