Vegan Tofu Gyoza

Name: Vegan Tofu Gyoza
Yield: 35 to 40 pieces
Cuisine: British
Ingredients: 2 large Cabbage Leaves *about 150g, you can add more; 30 g Garlic Chives OR Spring Onions *finely chopped; 3-4 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; 300 g Firm Tofu; 2-3 Plain Flour, Potato Starch OR Flour of your choice; Gyoza Wrappers; 1/2 tablespoon Oil for cooking; 1/2 cup Water; Ponzu; Rā-yu (Chilli Oil) OR Crispy Chilli Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

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’.

Hiroko Liston @hirokoliston

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Ingredients

35 to 40 pieces

2large Cabbage Leaves *about 150g, you can add more
30 gGarlic Chives OR Spring Onions *finely chopped
3-4Shiitake *OR other Asian Mushrooms, you can add more
1small piece Ginger *grated
1 cloveGarlic *grated
1/2 teaspoonSalt
1/2 teaspoonKombu (Kelp) Dashi Powder *optional
1 tablespoonSesame Oil *1 tablespoon is 15ml
1 tablespoonSoy Sauce
1 tablespoonMirin
White Pepper as required
300 gFirm Tofu
2-3Plain Flour, Potato Starch OR Flour of your choice
Gyoza Wrappers
1/2 tablespoonOil for cooking
1/2 cupWater
Dipping Sauce
Ponzu
Rā-yu (Chilli Oil) OR Crispy Chilli Oil

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Steps

1

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.
2

Water comes out from Vegetables and the mixture becomes moist. Add Sesame Oil, Soy Sauce, Mirin and White Pepper, and mix well.
3

Break Firm Tofu into crumbles, add to the vegetable mixture, and combine well. Lastly, add Flour of your choice and mix very well.
4

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.
5

Heat Oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan.
6

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.
7

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