Vegan Gyozas
User Reviews
5
Vegan Gyozas
Description
The recipe starts by preparing the filling with crumbled firm tofu and finely chopped vegetables, including Napa cabbage that is salted and squeezed to remove excess water. Aromatics like garlic and ginger combine with soy sauce and sesame oil for depth. The filling is wrapped in gyoza wrappers and cooked by first frying in oil to crisp the bottoms, then steamed with added water until tender.
The dipping sauce complements the dumplings with toasted sesame oil's nuttiness, soy sauce's saltiness, vinegar's acidity, and maple syrup's subtle sweetness, enhancing the overall flavor. The texture contrast between the crispy gyoza base and tender wrappers is distinctive.
An optional adjustment is to swap the sesame oil in the filling and sauce for chili sesame oil to add spiciness. The recipe requires some advance prep time to thaw wrappers and squeeze vegetable moisture, which helps prevent soggy dumplings.
Ingredients
- 24 gyoza wrapper
Gyoza filling
- 150 g tofu firm
- 60 g Napa cabbage
- 1 spring onions
- 1 carrot small
- 4-5 shiitake mushrooms fresh
- 2 teaspoon soy sauce
- 2 teaspoon sesame oil
- ginger
- garlic
- salt
- black pepper
To cook the gyozas
- 1 tablespoon vegetable oil
- ½ cup water
- 1 tablespoon cornflour
Dipping Sauce
- 1 tablespoon sesame oil toasted
- 2 tablespoon soy sauce
- 1 teaspoon sesame seeds
- ½ tablespoon rice vinegar
- 2 teaspoon maple syrup
Instructions
Gyoza Filling
- If you are using frozen gyoza wrappers, leave the wrappers in the fridge overnight, or at least an hour on the counter, depending on the room temperature.
- To prepare the filling, remove any excess water from the tofu by pressing it with a paper towel. Crumble the tofu with your hands and add into a mixing bowl.
- Finely chop the cabbage, place the cabbage on a bowl with 1 teaspoon of salt and leave while you prepare the rest of the ingredients. This will help the cabbage to release the water.
- Add into the bowl with the tofu the minced garlic and ginger, finely chopped spring onion, finely chopped carrot and finely chopped shiitake mushrooms.
- Transfer the cabbage to a cheesecloth and squeeze out all the water making pressure with your hands. You can simply use your hands instead of a cheesecloth.
- Add the cabbage to the bowl with the rest of the ingredients and add the soy sauce, sesame oil, salt, and pepper. Mix well until all the ingredients are incorporated.
Gyoza Making
- Place one gyoza wrapped on your hand and add some filling mixture to the center of the wrapper. We use a ½ tablespoon spoon and it works perfectly in terms of portion size.
- Using one finger, wet the edges of the wrapper with water.
- Fold your gyoza in half and crimp one edge.
- Repeat until you reach the end of one side and press with the other side. Shape and leave on a plate.
- Repeat with the rest of the gyoza wrappers.
Gyoza Cooking
- Add some oil to a frying pan and place your gyozas. Space them out so they don't stick to each other.
- Mix room temperature water with the corn flour. Once the bottom has browned, add the water-cornflour mixture.
- Place a lid on and leave cooking at medium temperature and cook until the water has fully evaporated.
Dipping Sauce
- To prepare the dumpling dipping sauce, simply combine in a pinch bowl the soy sauce, sesame oil, sesame seeds, rice vinegar and maple syrup. Mix well and serve.
Notes
- Thaw frozen gyoza wrappers in the fridge overnight or for at least an hour before use to prevent tearing.
- Press tofu to remove excess water to ensure a better filling texture.
- Squeeze salted cabbage well to avoid soggy filling and wrappers.
- For spicier gyozas, replace sesame oil with chili sesame oil in both filling and dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24gyozas
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Cholesterol | 1mg | 0% |
| Sodium | 157mg | 7% |
| Potassium | 35mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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