I have recently reviewed my old ‘Vegetarian Gyoza’ recipe, that was made with Tofu and Wombok. Once I thought it was good enough, but I found the texture of the filing was too soft, and I decided to change the recipe. I thought Cabbage would work better than Wombok, then I created a new Vegetarian Gyoza recipe, but it is actually Vegan. So I renamed it to ‘Vegan Tofu Gyoza’.
35 to 40 pieces
2 large Cabbage Leaves *about 150g, you can add more
30g Garlic Chives OR Spring Onions *finely chopped
3 to 4 Shiitake *OR other Asian Mushrooms, you can add more
1 small piece Ginger *grated
1 clove Garlic *grated
1/2 teaspoon Salt
1/2 teaspoon Kombu (Kelp) Dashi Powder *optional
1 tablespoon Sesame Oil *1 tablespoon is 15ml
1 tablespoon Soy Sauce
1 tablespoon Mirin
White Pepper as required
300g Firm Tofu
2 to 3 Plain Flour, Potato Starch OR Flour of your choice
1/2 tablespoon Oil for cooking
1/2 cup Water
Rā-yu (Chilli Oil) OR Crispy Chilli Oil
- Cut all Vegetables 7-8mm size. Place Cabbage in a mixing bowl, add Salt, and mix well. Add other Vegetables, Garlic, Ginger, mix to combine, and set aside. *Note: For extra Umami, you can add Kombu (Kelp) Dashi Powder.
- Water comes out from Vegetables and the mixture becomes moist. Add Sesame Oil, Soy Sauce, Mirin and White Pepper, and mix well.
- Break Firm Tofu into crumbles, add to the vegetable mixture, and combine well. Lastly, add Flour of your choice and mix very well.
- Place 2-3 teaspoonfuls mixture (OR as much as you can wrap) onto a Gyoza Wrapper, PACK FIRMLY, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.
- Heat Oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan.
- Add 1/2 cup Water and reduce heat slightly. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza is nicely browned.
- Serve with Ponzu with Rā-yu (Chilli Oil) OR Crispy Chilli Oil.
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