Gyoza mit Süßkartoffel-Veggie Hack

Gyoza with sweet potato veggie mince

Gyoza are Chinese dumplings that are widespread in Japan and are offered there with a wide variety of fillings. Klaudia from Salzburg, studied Japanese studies and is an Asia expert, tried out the new vegan veggie hack from Lotao and used it to prepare gyoza made from sweet potatoes, peppers, shiitake mushrooms and ginger . Klaudia is very enthusiastic about the Veggie Hack : The organic hack consists of 100% plant-based ingredients
quick and easy to prepare and versatile. It is allergen-free and also has a very high protein content due to the pea protein it contains. The jackfruit it contains ensures the fleshy fibrousness and the high fiber content . For her gyoza, Klaudia uses sheets of dough from the Asian store, which she fills with the following ingredients!

Ingredients for approx. 50 dumplings:

  • 1 pack of gyoza dough sheets (frozen, e.g. from the Asian store)
  • 50 g Lotao organic veggie mince
  • 1 sweet potato
  • 1 small red pepper
  • 4 shiitake mushrooms
  • 2 carrots
  • 1 small onion
  • 1 piece of ginger
  • 3 tbsp coconut milk
  • 2 tablespoons chopped fresh coriander chili
  • Salt
  • pepper
  • sunflower oil
  • Gyoza sauce (e.g. from the Asian store)


  1. Pour hot broth or boiling water over the Lotao Veggie Mince and let it steep for five minutes. Soak the shiitake mushrooms in hot water for ten minutes, strain the water and chop the mushrooms finely.
  2. Cut the peeled sweet potato, bell pepper, carrots and ginger into cubes. Fry the finely chopped onion in a little sunflower oil, add the remaining vegetables and the mince.
  3. Deglaze with coconut milk and let simmer for 10 minutes. Add the chili, salt and pepper to taste and stir with fresh coriander. Set the filling aside and let it cool.
  4. For the gyoza, place the dough sheets on top and moisten the edges of the sheets with cold water. Place 1-2 teaspoons of filling on the sheets and fold the dough in half and press together well. There should be no air in the dough pocket.
  5. Repeat the process with the remaining dough sheets. Klaudia's tip: A gyoza mold from the Asian store can be very helpful...
  6. Then steam the gyoza in a steamer or over steam for about 15 minutes and then fry it until crispy for two minutes on each side.
  7. Garnish with fresh herbs and serve hot with some gyoza sauce. Bon appetit !
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