Delicious vegetable dumplings (gyoza) without meat
No meat! Let’s make dumplings using only vegetables!
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients (For 20 pieces)
- About 2 Cabbage leaves or Chinese cabbage leaves
- 1-2 chinese chive
- Green onion 10 cm
- A clove of garlic
- Ginger 15g
- 1 teaspoon of potato starch
- 20 dumpling skins
- A little salt and pepper
- Vegetable broth 2g
How to make
- Finely chop vegetables, garlic and ginger, then add salt and pepper and vegetable broth.
- Wrap in gyoza skin and grill it. Add a little water on the way, cover and steam.
- Enjoy with soy sauce, vinegar, and chili oil!
Point
- When vegetables are cooked, the water will come out and the volume will be lost, so you can salt the leafy vegetables in advance and squeeze out the water as much as you can before using it.
- If the dumpling skin is left over, it will be transformed into a pizza.(Recipe will be introduced tomorrow!)
