I have tried ready-made Vegetarian Gyoza from supermarkets and I was not impressed at all. There was no Umami in those Gyoza and they were tasteless. Try my recipe! More variety of Asian mushrooms are available these days. Use chunky meaty mushrooms.
35 to 40 pieces
200g Shiitake OR King Oyster Mushrooms
1/2 to 1 Tofu *firm type is better
1 tablespoon Soy Sauce
1/4 Wombok (Chinese Cabbage)
1 to 2 teaspoon Salt to pickle Wombok
1 small piece Ginger *finely grated
1 clove Garlic *grated
2 tablespoons Corn Flour or Potato Starch
Salt & White Pepper
1 packet Gyoza Skins
1 tablespoon Oil
1/2 cup Water
1/2 bunch Garlic Chives *chopped
Rā-yu (Chilli Oil)
- Chop Wombok finely and massage 1 to 2 treasons of salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water.
- Combine chopped Mushrooms, crumbled Tofu, Soy Sauce, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, add some Salt and Corn Flour, and mix them very well.
- Place a heaped teaspoon of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.
- Heat oil in a frypan (non-stick recommended) over medium high heat, place gyoza.
- 5Add 1/2 cup Water and reduce heat. Cover with a lid and allow Ggyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
- Serve with the Dipping Sauce with Rā-yu (Chilli Oil).