Basic Gyoza for Vegetarians. These authentic meatless gyoza(餃子) are so full of flavor that they can be enjoyed by vegans, vegetarians, and carnivores alike. I created this meatless version for a vegan client, but they turned out so well, I may never use pork in my gyoza again! Gyoza is dumplings, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried.
Gyoza is the Japanese name for the dumpling served in Asian restaurants as an appetiser or side dish and this recipe will show you how to make them with a tofu-based vegetarian filling. These vegan dumplings are filled with Asian seasoned tofu and vegetables and should be enjoyed with the traditional dumpling dipping sauce. The homemade gyoza wrappers (wrappers = dough) are softly steamed with a crispy bottom and filled with deliciously marinated tofu and vegetables. You can cook Basic Gyoza for Vegetarians using 10 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Basic Gyoza for Vegetarians
- It’s 2 of leaves Cabbage.
- Prepare 1 of Japanese leek.
- Prepare 1 tbsp of Sesame oil.
- You need 1/3 tsp of Salt.
- Prepare 1/2 block of Firm tofu.
- Prepare 2 tbsp of Katakuriko.
- Prepare 1 tsp of Miso.
- It’s 15 of Gyoza skins.
- Prepare 1 of Oil.
- Prepare 2 tsp of Sesame oil.
Gyoza are small Japanese dumplings which have been filled with ingredients like minced pork and vegetables. Although they can be boiled or steamed, normally they are fried and then eaten with a dipping sauce. These delicious little Japanese parcels make a perfect appetiser for a dinner or drinks party. This recipe is for vegetarian dumplings; pork mince is another common filling.
Basic Gyoza for Vegetarians step by step
- Thinly slice the cabbage. Thinly slice the cabbage stalk as well. Mince the Japanese leek. Use 1 stalk, including the green parts..
- Place the firm tofu on a plate, microwave for 2 minutes, place a light weight on top, then drain. The thickness should reduce to 2/3 the original size..
- Coat frying pan with sesame oil, heat, then sauté the cabbage..
- Turn off heat when cabbage is tender, add the leeks, and mix. The leeks should cook from the residual heat until tender..
- Break the tofu into the pan, add the miso, and taste. If it is to your liking, mix in the katakuriko..
- Wrap in the gyoza wrappers, then arrange in the frying pan..
- Pour in oil, and pan fry on high heat. When the underside of the gyoza starts to brown, fill the pan up to 1/3 the height of the gyoza with water. Reduce to low heat, cover with a lid, then steam-cook..
- When the gyoza wrappers become translucent, remove the lid and turn up heat to high to cook off the water until the wrappers are nice and crisp..
- Drizzle in sesame oil from the sides of the pan, then they are done. They are already seasoned, so serve them as they are..
- You could also add Chinese chives or reconstituted dried shiitake mushrooms. Substituting the cabbage with Chinese cabbage is also tasty..
Rub a little more water along the rim of the seam and pleat together. Gently tap the bottom of the gyoza on a work surface to flatten. Keeping the gyoza skins aside, combine all gyoza ingredients in a mixing bowl. Adjust the amount of salt and pepper to taste. Fold in half and pleat the edges to seal.