Vegan Kimchi Gyoza

Whether you're taking part in veganuary or are simply trying to eat more veg, these kimchi gyoza are a must-try. They make a great, light alternative to the traditional pork-filled kind. Heating the kimchi in the gyoza will kill some of the live good bacteria (in the same way that pasteurisation does) so be sure to add a little extra on the side in order to get plenty of live good bugs! INGREDIENTS: Makes approximately 30 gyoza • Ready made Gyoza wrappers (available from good Asian food stores) • 1 TBS oil for frying (we used peanut & sesame) For the Filling • 1/2 chinese leaf cabbage • 1 TBS coarse sea salt (for salting the cabbage) • 1 Large Onion • 300g mushroom • 1 medium carrot • 2 tsp

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