Vegan Gyoza with Tofu and Seeds Mince
It is categorically undeniable. Veganism is reaching new heights. Not only because more and more people are disgusted with the way animals are (mal)treated to “apparently” feed a growing population, but also because way too many animals are slaughtered and a large quantity of meat and meat products are wasted each year.
Supermarkets have created a demand for abundance, contributing to a worldwide problem. By constantly providing stacked shelves, supermarkets and larger stores are virtually slaughtering thousands of animals, which otherwise would not be needed for human consumption.
Growing demand from supermarkets also brings farming issues, such as the ever-low prices such stores are willing to pay to farmers to maximise their profits. While supermarkets’ price for the kilo of meat is constantly on the rise, it is far too disproportionate. Paying a farmer a couple of pounds for a kilo of meat, supermarkets charge consumers an average of 10 times what they paid.
This is enough to make anyone vegan. Caring for animal welfare is a pertinent point but getting back at supermarkets but promoting 'bad' farming methods is, I believe, the most important.
Not only, would I never consider buying meat from supermarkets but I refuse to buy or eat conventionally raised meat or meat products. Industrial meat is nothing but a sick, obese, stressed or otherwise diseased animal. Sure, the meat is labelled as safe for human consumption. It is after all a disease type we humans are afflicted with, also called metabolic disorders, whereas everything in the body is out of wack.
Like us animals are forced to eat a diet that goes against their nature. Instead of eating grass (which, also costs nothing!), cattle is forced to graze on grains and feeds enriched with growth hormones, antibiotics and disease-causing chemicals. Chickens are raised in cages with barely enough space to breathe, waiting to die, while humans play with lights so chickens provide twice as many eggs as they would otherwise, fed protein-rich feeds so their eggs are twice as big. Other chickens raised in factories may be able to walk, but on top of each other and in their own faeces. Pigs are locked to the floor and never see the day of light, a human-made milk machine for their babies. Other atrocities are committed daily and by buying meat in supermarkets, we are directly contributing to their pain and to farmers having to cut corners and do 'bad' to survive. If they had to disconnect themselves to protect their livelihood, we must reconnect with food and our basic needs. And supermarket food is not the answer.
Cheaper food is not innocent.
Buying less is by far a better money-saving argument. Buying less meat directly from trusted farms is also wiser than going for cheaper plastic-wrapped supermarket over-priced cuts. Or if you prefer to make a bigger statement, become vegan.
While I am personally not a vegan person, I eat very little meat and never from supermarkets. Many butchers and organic farmers, platforms and other co-operatives are delivering directly to your door so if you are too far from a farm or do not drive, there are still plenty of options. Go for the one that fits your budget. Some farm cooperatives sell parts of an animal, and only when all parts have been purchased the animal is slaughtered.
This is truly human nature.
Recipe
Serves 6 guests
Preparation time: 45 minutes
Cooking time: 1 hour
Filling:
280 g Extra firm Organic Tofu
250 ml Vegetable Stock
100 g Ground Flax/Linseeds
25 g Pumpkin Seeds
25 g Sunflower Seeds
25 g White Sesame Seeds
25 g hulled Hemp Seeds
6 shiitake mushrooms, sliced
1 bunch Spring Onions
1 medium Carrot
1 medium Red Onion
1 stick of celery
1 garlic clove
1/2 tsp Chinese Five-spice
Salt and Pepper
A little coconut oil for frying
Wonton Base:
250 g Flour
Enough water to bind
Corn Flour for dusting
Salt
Vegan Dipping Sauce:
50 ml Tamari soy sauce
2 tbsp Rice Vinegar
1 tbsp Honey
1/2 tsp Ginger
(brunoise or julienne)
White of the Spring Onions
(or shredded coriander or both)
Method:
Place all seeds in a large mixing bowl. Cover with cool vegetable stock and leave to rest.
During this time, fry the mirepoix (onion, carrot, and celery cut into a brunoise) on very low heat with the lid on. Stir from time to time, until the onion appears translucent (about 5–10 minutes). Increase heat slightly and fry the mushrooms and garlic for about 2 minutes. Sprinkle with spices.
Once cooked, incorporate the vegetables into the seed mix. Leave to cool.
Once cool, crumble tofu or cut into very small pieces (or blitz it quickly using a food processor) and stir in the vegetable and seed mix. Finally, add the sliced greens of the spring onions. Season to taste. Set aside.
To make the wonton wrappers, place 200 g of flour into a food processor or mixer. Add salt. Start the appliance and add water, 1 tablespoon at a time, until a dough forms.
Remove the dough and place it on a clean working surface. Dust with some of the remaining flour and knead the dough until all the flour is absorbed. Repeat until all the flour has been used.
Shape the dough into a ball and cover it with a slightly damp kitchen towel. Leave to rest for 25 minutes. For best result, leave it to rest for 2 hours.
Cut the dough into 4 equal parts and shape into smaller balls.
Using a rolling pin, flatten one of the dough balls and once thin enough, pass the dough into a pasta maker. Start with the wider setting and go to the next setting. Place the dough back to the surface, dusted with flour. Fold the dough ribbon on itself, lengthwise. You should end up with a thinner ribbon. Flatten again with the rolling pin until the dough can go through the widest setting again.
Once the dough has passed through all the settings until the thinnest setting, lay the ribbon on the surface and dust it with corn flour to prevent the dough from sticking.
Cut squares of about 8 cm and dust each with cornflour before stacking them.
Repeat until all dough is used.
Cover the wontons back with a slightly damp kitchen towel to prevent them from drying out.
To fill the wontons, take one square at a time. Lay a square flat on a lightly dusted surface with corn flour. Wet the outside of the wonton wrapper with your fingers or a small paintbrush. Put one tablespoon of the filling in the middle of the square (or add more if you like your gyoza full, but not so much that you cannot close it).
Fold one corner over to the opposite corner to enclose the filling. Press the dough sides to glue the ends together. Working from one side to the other, close the wrapper and remove as much air as possible.
Once the first gyoza is made, lay it on a sheet of parchment paper or cling film. It will be easier to remove it from the surface.
Make the dipping sauce by placing all ingredients (except the spring onions) in a small pan and bring to boil. Simmer gently until the sauce has thickened. Leave to cool slightly.
You can boil the gyoza but my favourite way is to fry them gently, over low heat, in a frying pan with a little coconut oil. Once nicely coloured, flip each gyoza over and pour a little boiling water from the kettle or a little hot vegetable stock for added flavour. Place lid and leave the gyoza to cook for about 5–7 minutes. Alternatively, place the fried gyoza in bamboo baskets and place the basket over gently boiling water. Serve immediately once cooked.
Add the spring onions to the warm dipping sauce and serve.
If you don't have a sushi matt, use unbleach parchment paper, slightly oiled.
Tip of the chef:
You can add a few dumplings to your ramen or miso soup. Bring the soup to a boil, dip the dumplings and reduce to a simmer. Serve once the dumplings are cooked (about 5–7 minutes).
Serving suggestion