I have tried store-bought Vegetarian Gyoza and I was not impressed at all. There was no Umami in those Gyoza and they were tasteless. Try this recipe! More variety of Asian mushrooms are available these days. Use chunky meaty mushrooms.
35 to 40 pieces
200g Asian Mushrooms *e.g. Shiitake, King Oyster Mushrooms, Maitake, etc.
1/2 to 1 Firm Tofu
1 tablespoon Soy Sauce
1/4 Wombok (Chinese Cabbage)
1 to 2 teaspoon Salt to pickle Wombok
1 small piece Ginger *grated
1 clove Garlic *grated
2 tablespoons Potato Starch OR Corn Starch Flour
Salt & White Pepper
1 packet Gyoza Wrappers
1/2 tablespoon Oil
1/2 cup Water
50g Garlic Chives *finely chopped
Rā-yu (Chilli Oil)
- Finely chop up Wombok, add 1 to 2 teaspoons Salt and massage, then set aside for a while. Then squeeze the Wombok to remove salty water.
- Combine chopped Mushrooms, crumbled Tofu, Soy Sauce, Wombok, Ginger and Garlic, and other optional ingredients, season with Salt & White Pepper, add Potato Starch (OR Corn Starch), and mix very well.
- Place a heaped teaspoonful filling onto a Gyoza Wrapper, 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.
- Add 1/2 cup Water and reduce heat. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
- Serve with Ponzu with Rā-yu (Chilli Oil).