Vegan Tofu Gyoza

Name: How to cook Vegan Tofu Gyoza - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 35 to 40 pieces
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Vegan Tofu Gyoza

I have recently reviewed my old ‘Vegetarian Gyoza’ recipe, that was made with Tofu and Wombok. Once I thought it was good enough, but I found the texture of the filing was too soft, and I decided to change the recipe. I thought Cabbage would work better than Wombok, then I created a new Vegetarian Gyoza recipe, but it is actually Vegan. So I renamed it to ‘Vegan Tofu Gyoza’.

Ingredient

Food ration :

35 to 40 pieces

large Cabbage Leaves *about 150g, you can add more

30 g

Garlic Chives OR Spring Onions *finely chopped

3-4

Shiitake *OR other Asian Mushrooms, you can add more

small piece Ginger *grated

1 clove

Garlic *grated

1/2 teaspoon

Salt

1/2 teaspoon

Kombu (Kelp) Dashi Powder *optional

1 tablespoon

Sesame Oil *1 tablespoon is 15ml

1 tablespoon

Soy Sauce

1 tablespoon

Mirin

300 g

Firm Tofu

2-3

Plain Flour, Potato Starch OR Flour of your choice

1/2 tablespoon

Oil for cooking

1/2 cup

Water

Cooking instructions

* Step 1

Cut all Vegetables 7-8mm size. Place Cabbage in a mixing bowl, add Salt, and mix well. Add other Vegetables, Garlic, Ginger, mix to combine, and set aside. *Note: For extra Umami, you can add Kombu (Kelp) Dashi Powder.

* Step 2

Water comes out from Vegetables and the mixture becomes moist. Add Sesame Oil, Soy Sauce, Mirin and White Pepper, and mix well.

* Step 3

Break Firm Tofu into crumbles, add to the vegetable mixture, and combine well. Lastly, add Flour of your choice and mix very well.

* Step 4

Place 2-3 teaspoonfuls mixture (OR as much as you can wrap) onto a Gyoza Wrapper, PACK FIRMLY, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.

* Step 5

Heat Oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan.

* Step 6

Add 1/2 cup Water and reduce heat slightly. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza is nicely browned.