How to make delicious Vegetable Gyoza with tofu and a homemade dipping sauce. Suitable for vegetarians and vegans. (Makes 32, serves 4)
- 150g (5oz) Firm Tofu
- 100g Green cabbage (or napa cabbage)
- 50g Mushroom (any kind is fine, use your favourite. We used shiitake)
- 30g Spring onion
- 20g chive
- 1 clove of garlic
- 1 tsp ginger paste
- 1/2 tsp black pepper
- 2 tsp Sake
- 1 tbsp Sesame oil
- 1 tbsp Soy sauce
- 32 Premade gyoza wrappers or see our recipe for Japanese Gyoza Wrappers from Scratch.
- 1 Small cup of water
- 50ml warm water
- 1 tsp flour
- 2 tbsp Vegetable oil
- 1 tbsp Sesame oil
FOR THE SAUCE
- 1 tbsp Rice Vinegar
- 2 tsp Soy sauce
- 1/2 tsp Chilli oil
- 1/4 tsp Ground black pepper
TO MAKE THE FILLING
- First, remove the tofu from the packaging and place it on a plate lined with paper towels. Place a weight on top and leave for 10 minutes.
- Roughly cut 100g cabbage, 50g mushrooms, 30g spring onion, 20g chives and put them in a food processor with 1 garlic clove, 1 tsp ginger paste, 1/2 tsp black pepper, 2 tsp sake, 1 tbsp sesame oil and 1 tbsp soy sauce. Blend until finely cut (not a paste). If you don't have a food processor, you can just finely dice everything by hand but of course it takes longer.
- Transfer everything to a large bowl.
- Crumble the tofu in by hand and gently mix it in with the vegetables.
FORMING THE GYOZA
- Prepare a small bowl of water and a large plate dusted with flour.
- Place the gyoza wrapper in the palm of your hand and use a teaspoon to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won’t be able to seal it!
- Using your empty hand, dip a finger in the water and wet down one half of the edge of the wrapper, this acts like a glue to bond the edges when pressed together.
- Carefully fold the gyoza but don’t let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.
- Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.
- Put your completed gyoza onto the flour dusted plate and repeat. The first few might not be so neat, but you’ll soon get the hang of it!
COOKING THE GYOZA
- Mix 50ml of warm water and 1 tsp flour in a small bowl to make a slurry.
- Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.
- Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn golden.
- Once the base of the gyoza is lightly golden, pour your slurry into the pan, making sure all the dumplings are in contact with it. Allow the slurry evaporate, creating a crispy layer around the gyoza. Once it's about 50% evaporated, place a lid on top. The excess liquid will steam the gyoza.
- While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.
- Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.
- Flip them all onto a plate together and serve with the dipping sauce!
This recipe is to make 32 dumplings, so about 8 gyoza per person per meal. You can always put extra in the freezer for up to 1 month and cook from frozen for a little longer in the frying pan.
I usually serve with rice and soup but it's quite a versatile side dish and great for parties.
- Prep Time: 30
- Cook Time: 10
- Category: Fusion
- Method: Pan-fry
- Cuisine: Japanese
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