Servings: 26 gyoza
Vegetable Gyoza 野菜の餃子
Flavourful, meatless, and veggie-full, these Japanese style vegetable gyoza are the perfect crowd-pleasing appetiser or homemade meal!
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
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
Calories: 63kcal, Carbohydrates: 12g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.002g, Cholesterol: 2mg, Sodium: 224mg, Potassium: 33mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 63IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 1mg