Recipe: Delicious Basic Gyoza for Vegetarians

Basic Gyoza for Vegetarians. These Vegan Gyoza are packed with so much authentic flavour and cooked to perfection. These Vegetable Gyoza are stuffed with a delicious mix of tofu, cabbage, carrots, and shiitake mushrooms. With golden crisp bottoms, fresh juicy filling, and homemade dipping sauce, it's love at first bite!

They're made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video. Basic Gyoza for Vegetarians This is our vegetarian family's recipe for basic gyoza. You can cook Basic Gyoza for Vegetarians using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Basic Gyoza for Vegetarians

1. It's 2 of leaves Cabbage.
2. Prepare 1 of Japanese leek.
3. It's 1 tbsp of Sesame oil.
4. Prepare 1/3 tsp of Salt.
5. You need 1/2 block of Firm tofu.
6. It's 2 tbsp of Katakuriko.
7. You need 1 tsp of Miso.
8. You need 15 of Gyoza skins.
9. Prepare 1 of Oil.
10. You need 2 tsp of Sesame oil.

There are various ways to wrap gyoza, but I will introduce the basic one. Put water on the rim >> Put some water on your finger and trace the edge of the gyoza wrapper half way. Heat the oil in the pan over a high heat and add the gyoza (cook as many as you can fit, or as few as you need - the rest can be frozen). I have shared a recipe for Japanese dumplings, gyoza, before but today I want to share a very basic recipe for gyoza - the kind that Japanese moms would make at home, no special ingredient or fancy tricks!

Basic Gyoza for Vegetarians step by step

1. Thinly slice the cabbage. Thinly slice the cabbage stalk as well. Mince the Japanese leek. Use 1 stalk, including the green parts..
2. Place the firm tofu on a plate, microwave for 2 minutes, place a light weight on top, then drain. The thickness should reduce to 2/3 the original size..
3. Coat frying pan with sesame oil, heat, then sauté the cabbage..
4. Turn off heat when cabbage is tender, add the leeks, and mix. The leeks should cook from the residual heat until tender..
5. Break the tofu into the pan, add the miso, and taste. If it is to your liking, mix in the katakuriko..
6. Wrap in the gyoza wrappers, then arrange in the frying pan..
7. Pour in oil, and pan fry on high heat. When the underside of the gyoza starts to brown, fill the pan up to 1/3 the height of the gyoza with water. Reduce to low heat, cover with a lid, then steam-cook..
8. When the gyoza wrappers become translucent, remove the lid and turn up heat to high to cook off the water until the wrappers are nice and crisp..
9. Drizzle in sesame oil from the sides of the pan, then they are done. They are already seasoned, so serve them as they are..
10. You could also add Chinese chives or reconstituted dried shiitake mushrooms. Substituting the cabbage with Chinese cabbage is also tasty..

However, I will make one modification to a regular recipe by substituting soy meat with ground pork to make it vegan:) I made revisions as suggested in the recipe description to make these non-vegetarian (replaced part of the mushroom portion with surimi and ham). Takes quite a bit of time, as gyoza typically do. Froze the extras for a quick meal down the road. The way to use round gyoza wrappers is: put a tablespoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half. It should look like a half-circle.

Subscribe to receive free email updates: