THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Mouthwatering gyozas with sumptuous coconut, cilantro, kimchi dips!
1 cup chopped water chestnuts
1 cup cabbage
3 teaspoon tamari
3 tablespoon sesame oil
For the Dips:
Coconut Curry Dip:
1 tablespoon sesame oil
1 tablespoon Thai red curry paste
6 tablespoons coconut milk
Juice from 1 lime
1 teaspoon rice wine vinegar
2 teaspoon tamari
Cilantro & Scallion Dip:
Small bunch of cilantro
Juice of 1 lime
3 tablespoons coconut yogurt
3 tablespoons coconut oil
4 tablespoons kimchi paste
1 tablespoon brown rice syrup
2 tablespoons coconut yoghurt
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 For the cilantro & scallion dip, finely chop both the cilantro and scallions. Add the lime and coconut yoghurt, mix together and put in a separate bowl.
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 For the gyozas, finely chop the onion, water chestnuts & cabbage. Mix in the tamari and sesame oil. Spoon small amounts into each gyoza skin, use water to dab the edges, and press & crimp them together.
5 Fry the gyoza on one side for 2-3mins. Then pour in 1/3 cup of water, cover and steam for 5 minutes.
6 Serve all together.
Recipe & image credit: Always Hungry, Mark Breen @markeeeebeeee
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