Preparation: Soak 30 g of chickpeas in water overnight. Cook in a pressure cooker until tender (about 5 minutes after the level of the pressure is reached). At this point, the chickpeas weigh about 100 g or less.
Chop the cabbage (or Chinese cabbage) and onion. Sprinkle over salt (not listed) and mix lightly. Leave to sit until wilted and softened. Chop the cores.
Meanwhile mash the Step 1 chick peas. It's alright if there are some inconsistencies remaining.
Put the cabbage from Step 2 and the onion into a colander and rinse with running water. Squeeze the moisture out (after draining).
Mix Step 4 and the mashed chick peas in a bowl. Combine the mixture with your chopsticks. Add the ● seasonings and mix with your hands. Check the taste and adjust the seasonings.
Divide the mixture into portions that are 1 tablespoon or less. Shape into small balls (there should be 12). Wrap each filling with gyoza wrappers.
Heat the grape seed oil in a frying pan (or vegetable oil) and arrange the gyoza. Fry over medium heat.
After the bottom of the gyoza are golden brown, pour in enough water to fill the pan up to half the height of the gyoza. Cover with a lid and continue to cook over a high heat until the water has evaporated completely. This takes about 5 minutes.
Uncover the lid and drizzle with sesame oil (move around the frying pan to distribute the oil all over). Turn off the heat and it's done!
Story Behind this Recipe
After I became a vegetarian, I had not eaten gyoza. I was wondering if I could make them without meat, and I thought chickpeas may work. The result was good and satisfying.
You may be able to use soy beans but chickpeas have a delicious, natural sweetness to them. I thought chickpeas would be better. The quantities in the list are quite rough so adjust to your taste.