Tofu and Vegetable Gyoza (Plant-Based Potstickers)
User Reviews
4.9
44 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
20 gyoza
Tofu and Vegetable Gyoza (Plant-Based Potstickers)
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Bring something special to the table with this well-loved recipe.
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Ingredients
Gyoza Filling
- 100 g tofu firm
- 50 g shiitake mushroom fresh, not dried) roughly diced
- 50 g bamboo shoots roughly diced, boiled
- 30 g wood ear mushroom roughly diced, boiled
- 30 g garlic chives roughly cut
- ½ tbsp garlic grated
- 1 tsp ginger root grated
- ¼ tsp black pepper ground
- 1 tsp sake
- 1 tsp mirin
- 1 tbsp cornstarch
- 1 tbsp sesame oil toasted
- ½ tbsp soy sauce
- 1 tbsp yellow miso paste yellow, awase miso
Assembly and Cooking
- 20 gyoza wrappers (large size)
- 50 ml water warm
- ½ tsp all-purpose flour
- ½ tbsp neutral cooking oil generic cooking oil
Gyoza Dipping Sauce
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- ½ tsp Chili oil rayu
- ¼ tsp black pepper ground
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 (rayu) 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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