Tofu and Vegetable Gyoza (Plant-Based Potstickers)
https://sudachirecipes.comEnjoy these delicious homemade Japanese pan-fried gyoza dumplings filled with tofu and vegetables, seasoned with ginger, garlic, and umami-rich Japanese condiments, to create the ultimate flavor sensation! Meat-free and extremely addictive!
Ingredients
Gyoza Filling
- 100 g firm tofu
- 50 g fresh shiitake mushroom(s) (fresh, not dried) roughly diced
- 50 g boiled bamboo shoots roughly diced
- 30 g fresh wood ear mushroom(s) roughly diced
- 30 g garlic chives roughly cut
- ½ tbsp grated garlic
- 1 tsp grated ginger root
- ¼ tsp ground black pepper
- 1 tsp sake
- 1 tsp mirin
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- ½ tbsp soy sauce
- 1 tbsp yellow miso paste (awase miso) (yellow)
Assembly and Cooking
- 20 gyoza wrappers (large size)
- 50 ml warm water
- ½ tsp all-purpose flour
- ½ tbsp cooking oil
Gyoza Dipping Sauce
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- ½ tsp chili oil
- ¼ tsp ground black pepper
Instructions
Filling and Assembling
- Prepare the ingredients for the filling according to the list above and place them in a large mixing bowl.
- Mix until the tofu has broken up and all the ingredients are evenly distributed.
- Hold the gyoza wrapper flat and add ½-1 tbsp of filling to the center. Make sure to leave a border around the edge.
- Wet the edge lightly with water, then gently fold the wrapper in half without letting the edges touch and pinch one corner.
- Make pleats on one side of the wrapper, pressing them on the flat side to seal.
- Repeat until the whole gyoza is sealed and tap the base to flatten.
Cooking
- Drizzle the cooking oil into a cold pan and place the gyoza in your preferred formation, using the base of the gyoza to help spread the oil.Turn on the heat to medium and cook until the bottom becomes brown and crispy.
- Make a slurry by mixing 50 ml warm water and ½ tsp all-purpose flour in a small bowl. Pour the slurry into the pan and place a lid on top. Steam until the liquid is almost gone, then remove the lid to allow it to evaporate completely.
- Mix 1 tbsp rice vinegar, 2 tsp soy sauce, ½ tsp chili oil and ¼ tsp ground black pepper in a small bowl for your dipping sauce.
- Plate up and enjoy!
Notes
I used large (9.5cm/3.75inches in diameter) gyoza wrappers for this recipe. If using smaller wrappers, the recipe will make more than the number stated.