Vegetable Gyoza 野菜の餃子
User Reviews
5.0
3 reviews
Excellent
Vegetable Gyoza 野菜の餃子
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Flavourful, meatless, and veggie-full, these Japanese style vegetable gyoza are the perfect crowd-pleasing appetiser or homemade meal!
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Ingredients
Fillings
- 200 g firm tofu
- 3 Cabbage leaves or 100g
- 30 g garlic chives *1
- 3 dried shiitake mushrooms *2
- 1 tsp salt
- 2 tsp vegetarian oyster sauce
- 1 tsp soy sauce
- 1 tsp cooking sake
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1 tbsp Katakuriko potato starch
Assembling and Cooking
- 26 Gyoza wrappers
- 1 tbsp oil
- ½ cup hot water
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Instructions
Make Fillings
- Remove excess moisture off the tofu. Wrap with kitchen paper towel and place a weight on to leave for 15min.
- Chop cabbage and green onions finely and sprinkle the salt. Leave it for 5 min to draw moisture out of the cabbage and scallions. After 5 min, squeeze excess water out.
- In a large bowl, combine the finely chopped cabbage, green onions, chopped shiitake mushrooms, minced garlic, and grated ginger and crumble the Tofu in.
- Add soy sauce, sake, oyster sauce, sesame oil and katakuriko potato starch to the large bowl too to combine.
- Mix everything together thoroughly until all ingredients are well combined.
Assemble Gyoza Dumplings
- Take one gyoza wrapper on your palm and place about one and half tsp of filling on its center.
- Dip your finger in water and moisten half of the edge of the wrapper to help it seal properly.
- Fold over the wrapper into a half-moon shape while pressing firmly around the edges to seal them tightly.
- Using your fingers, create small pleats along one side of the dumpling by pinching and folding.
- Repeat with the remaining wrappers and filling.
Frying gyoza
- Heat a frying pan or a skillet over medium-high heat and add a tablespoon of vegetable oil.
- Arrange the gyoza in a single layer, pleated side up, without overcrowding the pan.
- Allow them to cook for about 2-3 minutes until the bottom becomes slightly brown.
- Pour hot water into the pan to steam fry and put a lid on for a further few minutes.
- Remove the lid to let the water evaporate and to make the bottom turn crisp and golden brown.
- Turn the heat off and serve.
Notes
- *1 or scallions. I used scallions.
- *2 I used dried shiitake mushrooms as the local supermarkets don't stock them. You can use fresh shiitake mushrooms if it is available.
- *3 Nutrition Facts is for one piece of Vegetable Gyoza.
Nutrition Information
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Calories
63kcal
(3%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Trans Fat
0.002g
Cholesterol
2mg
(1%)
Sodium
224mg
(9%)
Potassium
33mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.1g
(0%)
Vitamin A
63IU
(1%)
Vitamin C
2mg
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26gyoza
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 224mg | 9% |
| Potassium | 33mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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