Vegan Abura-age (Fried Thin Tofu) Gyoza

Name: Vegan Abura-age (Fried Thin Tofu) Gyoza
Yield: About 24 pieces
Cuisine: British
Ingredients: 2 large Cabbage Leaves *about 150g; 50 g Garlic Chives OR 1 Spring Onion; 2 Shiitake Mushrooms; 1 small piece Ginger *grated; 1 clove Garlic *grated; 1 tablespoon Sesame Oil; 1 tablespoon Miso; 1 tablespoon Mirin; 2 pinches Sugar; White Pepper as required; 1-2 sheets Abura-age (Fried Thin Tofu) *about 30g; 2-3 Plain Flour, Potato Starch OR Flour of your choice; 24 Gyoza Wrappers *You might need more; 1/2 tablespoon Oil; 1/2 cup Water; Ponzu; Rā-yu (Chilli Oil)

Hiroko Liston @hirokoliston

Melbourne, Australia

As my brother-in-law’s family and good friends of mine turned Vegan last year, I had been trying to create a new Vegan Gyoza recipe using Firm Tofu, but I couldn’t achieve the texture that I was wishing to create. Then, on the other day, to use up leftover Gyoza Wrappers, I made some Gyoza using Abura-age (Fried Thin Tofu). The texture was actually really good, and Abura-age (Fried Thin Tofu) are widely available from many stores. This ‘Gyoza’ is good!

Hiroko Liston @hirokoliston

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Ingredients

About 24 pieces

2large Cabbage Leaves *about 150g
50 gGarlic Chives OR 1 Spring Onion
2Shiitake Mushrooms
1small piece Ginger *grated
1 cloveGarlic *grated
1 tablespoonSesame Oil
1 tablespoonMiso
1 tablespoonMirin
2 pinchesSugar
White Pepper as required
1-2 sheetsAbura-age (Fried Thin Tofu) *about 30g
2-3Plain Flour, Potato Starch OR Flour of your choice
24Gyoza Wrappers *You might need more
1/2 tablespoonOil
1/2 cupWater
Dipping Sauce
Ponzu
Ponzu
Rā-yu (Chilli Oil)

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Steps

1

Cut all Vegetables 7-8mm size. Combine with Garlic, Ginger, Sesame Oil and seasonings. Mix it well and set aside.
2

Water comes out from Vegetables and the mixture becomes moist. Cut Abura-age (Fried Thin Tofu) into 7-8mm pieces, add to the mixture, and mix well. Add Flour of your choice and mix well.
3

Place a heaped teaspoonful filling (OR as much as you can wrap) onto a Gyoza Wrapper, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.
4

Heat oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan.
5

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.
6

Serve with Ponzu with Rā-yu (Chilli Oil).