Recipe for Vegetarian Gyoza with Kimchi

In her book Plats veggie du monde (‘Veggie Dishes from Around the World’), Stéphanie de Turckheim offers one hundred recipes that draw inspiration from cuisine from across the continents. For this dish, the author combines Japanese and Korean influences. While gyoza—pan-fried, steamed, or poached dumplings—are integral to Japanese cuisine, kimchi, made from lacto-fermented vegetables and chilli, is intrinsically associated with South Korea.

In the introduction to her recipe, Stéphanie de Turckheim recommends placing the tofu (used in the filling) in a sieve and leaving it to drain for a few hours if it is not firm. 

Serves 4

Ingredients

300 g kimchi

150 g firm tofu

4 tbsp Chinese chives

1 tbsp miso

40 gyoza wrappers (dumpling dough sheets)

2 tbsp vegetable oil

1 tbsp sesame oil

1 tbsp finely chopped Chinese chives

Method

Pour the kimchi into a mixer. Blend.

Cut the tofu into cubes and add it, along with the chives and the miso. Mix into a paste.

Take one gyoza wrapper and place 1 tsp of the filling in the centre.

Moisten the edges with water. Gently fold the wrapper, pinching the edges while rolling them gently in order to stick the pastry firmly together.

Repeat with the other 39 wrappers.

Pour the vegetable oil and sesame oil into a pan and brown the gyoza for four to five minutes, covered and over a low heat.

Drain on paper towels, sprinkle with the chopped chives, and eat warm with soy sauce.

Plats veggie du monde (‘Veggie Dishes from Around the World’) (2019), a recipe book by Stéphanie de Turckheim, is published by Hachette and is not currently available in English. 

Stéphanie de Turckheim is an advisor in culinary creation and innovation. She also develops buffets for brands and press events and runs cookery workshops for children in Paris.