Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

3 Dip Gyoza

3 Dip Gyoza
3 Dip Gyoza

Looking for a tasty vegan snack idea, or perhaps some veggie finger food recipes?

Our friends from the brilliant Made In Hackney kitchen dropped into BOSH! HQ to help us make this mouth-watering vegan gyoza recipe. They make a for a delicious’ canapé idea or perhaps a vegan starter!

Ingredients
Method

Ingredients

Gyozas

  • 1 onion
  • 1 cup chopped water chestnuts
  • 1 cup cabbage
  • 3 tsp tamari
  • 3 tbsp sesame oil
  • Gyoza skins

Coconut Curry Dip

  • 1 tbsp sesame oil
  • 1 tbsp Thai red curry paste
  • 6 tbsps coconut milk
  • Juice from 1 lime
  • 1 tsp rice wine vinegar
  • 2 tsp tamari

Cilantro & Scallion Dip

  • 4 scallions
  • Small bunch of cilantro
  • Juice of 1 lime
  • 3 tbsp coconut yogurt

Kimchi Dip

  • 3 tbsp coconut oil
  • 4 tbsp kimchi paste
  • 1 tbsp brown rice syrup
  • 2 tbsp coconut yoghurt

Equipment

  • Saucepan
  • Small bowl
  • Frying pan

Method

  1. 1.

    For the coconut curry dip, combine the sesame oil, curry paste and coconut milk in a pan and simmer down until slightly thickened. Then add the remainder of the curry dip ingredients, mix well and put in a bowl.

  2. 2.

    For the cilantro and scallion dip, finely chop both the cilantro and scallions. Add the lime and coconut yoghurt, mix together and put in a separate bowl.

  3. 3.

    For the kimchi dip, melt the coconut oil in a pan, then add the rest of the ingredients. Continue to cook whilst stirring until it’s combined into a thick sauce.

  4. 4.

    Finally, for the gyozas, finely chop the onion, water chestnuts and cabbage. Mix in the tamari and sesame oil. Spoon small amounts into each gyoza skin, use water to dab the edges, and press and crimp them together.

  5. 5.

    Fry the gyoza on one side for 2-3 mins. Then pour in 1/3 cup of water, cover and steam for 5 minutes.

  6. 6.

    Serve to impressed guests.