Healthy Macrobiotic Vegetable Gyoza

Name: Healthy Macrobiotic Vegetable Gyoza
Yield: 30 servings
Cuisine: American
Ingredients: 30 Gyoza wrappers; 2 Koya-dofu (freeze-dried tofu); 5 leaves Cabbage; 1 knob Ginger; 15 cm Green onions or scallions; 1 Spring onions or scallions; 70 grams Maitake mushrooms; 1 large, King oyster mushroom; 1 tbsp ●Soy sauce; 2 tbsp ●Sesame oil; 1 tsp ●Beet sugar; 1 tsp ●Vegetarian Chinese stock powder (optional); 1 tsp at a time ★Plain flour (dissolved in water) to finish pan frying

cookpad.japan @cookpad_jp

I attempted to make tasty meat-free gyoza and came up with this recipe. Without using any meat, you can make tasty gyoza. The outsides are crispy and the insides are soft and mild-flavoured.

I use thin onions but you can use Chinese garlic chives. If you like garlic, feel free to add some. If you don't have a food processor, use your hands to mix. Instead of plain flour for finishing, use kudzu powder or katakuriko for a slightly chewier texture. Recipe by suziehippy

I attempted to make tasty meat-free gyoza and came up with this recipe. Without using any meat, you can make tasty gyoza. The outsides are crispy and the insides are soft and mild-flavoured.

cookpad.japan @cookpad_jp

I attempted to make tasty meat-free gyoza and came up with this recipe. Without using any meat, you can make tasty gyoza. The outsides are crispy and the insides are soft and mild-flavoured.

Saved

Ingredients

30 servings

30Gyoza wrappers
2Koya-dofu (freeze-dried tofu)
5leaves Cabbage
1knob Ginger
15 cmGreen onions or scallions
1Spring onions or scallions
70 gramsMaitake mushrooms
1large, King oyster mushroom
1 tbsp●Soy sauce
2 tbsp●Sesame oil
1 tsp●Beet sugar
1 tsp●Vegetarian Chinese stock powder (optional)
1 tspat a time ★Plain flour (dissolved in water) to finish pan frying

Saved

Steps

1

Soak the koya-dofu in water to rehydrate. Put the cabbage into a food processor to chop. Transfer the chopped cabbage into a bowl. Sprinkle with salt (not listed in the ingredients) and leave to sit for 20 minutes. Squeeze out the water from the cabbage.
2

Pulse the koya-dofu in your food processor, transfer to a separate bowl, and set aside.
3

Put the green onions, spring onions, king oyster mushroom, and maitake mushrooms into a food processor and chop finely. Grate the ginger.
4

Combine the ingredients from Steps 1, 2, and 3 with ● seasonings in a bowl and mix well. Wrap the mixture with gyoza pastries and pan fry.
5

[Tips for frying:] Heat some sesame oil (not listed in the ingredients) and arrange the gyoza in circle. Fry over medium heat for 4 to 5 minutes. Agitate the frying pan occasionally.
6

After the bottom of the gyoza has browned, drizzle over a slurry of 50-60 ml water and 1 teaspoon ★ plain flour. Cover with a lid and reduce the heat to low. Continue to fry for about 3 minutes.
7

Uncover the lid and turn the heat to high. Evaporate the water and cook until crispy. The gyoza with crispy bits are done.
8

This packet of Chinese stock powder is vegetarian, but if you can't find it, simply omit it.