Vegan Gyozas

Gyzsa wrapper

You can buy ready made gyoza dumpling wrappers as they are tricky to make. Strong flour is used as it is higher in the protein, gluten which helps the wrappers stretch as you roll out the balls of dough.

Handy tip – watch a Youtube video to see how to mix and roll – this dough is tricky to master! It has taken me 3 attempts to get sorted.

Makes 12-14 wrappers for 12-14 gyozas

Vegan gyozas with soya dip


200g strong flour salt


About 100 ml boiling water 

Cornflour for dusting the work surface



Vegan Filling

3cm of ginger peeled and grated 20g

Soya sauce 1tbs 15ml

Miso paste 1 tsp

Very finely chopped pieces of a range of vegetables – red pepper, cauliflower, cabbage, spring onion, mushroom, beansprouts

15g frozen peas

Toasted sesame seeds, 1 tbs

Soya sauce 1-2 tbs

Miso paste tsp 20g

Toasted sesame oil 1 tsp


Put the flour and salt in a bowl.

Gradually stir in the boiling water with a spatula and work with your  hands to form a dough. You may need more or less water, depending on the dryness of the flour.

Knead for 5 minutes then roll into a log about 3 cm diameter and cut in half. Use cornflour to stop the dough sticking.  

Wrap in cling film and leave to rest in the fridge for 30 minutes – this is needed to let the gluten relax and develop.

Unwrap the dough. Sprinkle a little cornflour on the work surface and cut each log into 8 equal sized pieces – so 16 in total.

Cover the dough with damp T towel or wet paper towel to stop it drying out.

Using a rolling pin, roll out the dough pieces as thinly as possible, to a 10-12 cm circle on a surface dusted with cornflour. The thinner the skin the crispier the gyoza and the wrapper is less doughy when cooked.

When each circle is complete, put on a plate and cover with a damp cloth. You can freeze or wrap in cling film and store in the fridge for 3-4 days,

Make the filling while the dough is resting. Finely chop all of your choice of vegetables – the total weight is about 250g.

To season stir in the soy sauce, sesame oil, black pepper and some miso paste if used.

To make up the gyoza, take one circle at a time and wet the edges. Fill with the vegetable mixture then seal and pleat like a pastie. Check online to see how it is done.

Heat 1 tbs oil in a large non-stick frying pan over medium heat. When hot, put the gyoza in a single layer, flat side down.

Gyozas frying in a little oil

Cook until the bottom of the gyoza turns golden brown for about 3 minutes.

Lift off the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.

Cook uncovered until the gyoza is crisp on the bottom. 

Lift onto a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. 

To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in the freezer up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.

Put the results into the Nutrition Program.

Gyoza nutrition
Gyoza nutrition
Nutrition label
Gyoza evaluation after tasting

Vegan red and yellow pepper risotto

To make a risotto, the rice needs to be stirred during cooking

Vegan Risotto with yellow and red peppers

Serves 2


1 small red onion, peeled and cut into small pieces, 70g

1 clove garlic, peeled and crushed

2 tbs vegetable oil

120g risotto or other rice

1/2 cob of sweetcorn, with seeds removed (50g seeds)

1 red and 1 yellow pepper (about 100g) deseeded and cut into chunks

2 tbs vegetable oil

1 tsp vegan bouillon powder or 1 vegan stock cube

400ml boiling water

2 spring onions, washed and finely chopped


Roasted peppers
Fry onion and sweetcorn

Preheat the oven 200C.

Fry the onion and the garlic in a large frying pan over a gentle heat to soften the onion. Stir often and after 5 minutes add the rice.

Put the chunks of pepper in a roasting tin and toss in the oil. Put in the oven and roast for 20 minutes so that the peppers soften and the sugars caramelise, giving some brown edges and added flavour.

Add the sweetcorn seeds to the rice mixture.

Mix the boiling water in a jug with the bouillon powder or stock cube. Stir slowly into the rice mixture, letting the rice absorb the liquid.

Stir and cook the rice for 10-15 minutes until the rice softens. Add the sweetcorn 2 minutes before the end of cooking.

Remove the peppers from the oven and spoon out of the oil, leaving excess oil in the roasting pan.

Gently toss the red and yellow peppers into the rice then taste and add more seasoning if needed.

Sprinkle over the finely chopped spring onions.

To do

Take photos of the dish.

Put the recipe ingredients into the Nutrition Program to look at the nutrition.

This is the food label – the arrow points to the Vegan label.

This is the Food Label – the risotto provides 464 kcal per 350g portion = 23% RI
See the allergens and the label Vegan

Write up the method so it is saved on your Recipe Sheet.

The risotto is a well balanced dish but more protein could be added.
Taste the risotto and create a star profile to show how it needs improving. This recipe needs extra protein and more flavour and longer cooking.

Gluten in flour and bread

For this investigation I tested lots of flours including Pasta Flour called 00.

First I made some gluten balls by mixing 150g flour with water to make a dough then washing out the starch.

Flours make different sized gluten balls which are then baked.

Next I made small loaves of bread from each flour making sure I made each loaf in the same way and the same size.

Then I carried out a fair test to compare the breads and make my evaluations.

Flours used for bread making

All published in Food Investigations NEA 1 3 Tasks

I used The Nutrition Program to present the results of the tasting. This is how it is done.

Click My Recipes and name one as Gluten Bread Test.

Put in the basic bread recipe in Ingredients.

Go to Star Profile.

Star profile for gluten testing

For each Taster put in the name of the flours – Strong, V strong, Pasta 00, Plain

Then think of Descriptors for sensory appraisal – your tasting work.

I’ve chosen firm dough, light texture, firm crust, well risen.

Then tasted the breads and given each a mark out of 5 where 0= not and 5= very.

This is a new function added for NEA 1 test – Click Hide Rating.

I can now see the Star Profile with each bread tasted.

Then I can write my Evaluations.

Then Download as JPG.

Full marks I hope!!

Star profile gluten in bread with Evaluations – full marks!!

Flour in bread – investigation NEA 1

This YouTube video shows how to use the Star Profile of the Nutrition Program to Investigate flours used for bread.

Set up a Star Profile to compare the different flours used in bread. Complete the Star Profile with your results.

Compare Flours for NEA on bread
Compare Flours for NEA on bread
Different flours – thanks to Dave Smith for image

The nutrition of different flours

The amount of gluten, the protein in flour, affects how the flour can be used in cooking.

  • Flours which are high in gluten are used for breads and pastas.
  • Flours which are low in gluten are used for cakes and scones and sauces.

Compare the protein content of different flours

Use the Nutrition Program for this investigation.

  1. Click My Recipes, +New Recipe and call it Flour Investigation.
  2. Find Ingredient Type flour and a whole list is shown.
Nutrition Program list of flours

If you want to look at what flours to use for bread choose 4-5 types

For example

  • flour 00 grade;
  • flour, bread, strong white;
  • flour, plain; flour,
  • self raising, white;
  • flour, gluten free.

Choose them each in turn – the screen shows the Macronutrients for 100 g.

Nutrition Flour 00 grade

To get nutrition for the next flour, Cancel and go back to Find Ingredient.

Collect screen images and put the results of protein in 100g on a table like the one below.

Nutrition strong white bread flour
FlourProtein in 100g
Flour 00 grade11g
Flour strong white bread13g
Flour, plain9.7g
Flour, self raising, white8.9g
Flour, gluten free bread flour, Doves farm4.8g

For NEA 1 research, compare the protein content – my results show that Strong, white bread flour has the most protein and so the most gluten which forms the structure of the loaf.

Use Food Science You Can Eat to help