Vegan Gyoza

Ingredients

To adapt this dish to vegan cuisine, we have replaced the traditional meat filling with a combination of vegetables, tofu, and aromatic seasonings. The result is a lighter and healthier version of gyoza that still captures the essence of the original dish. We alse have the original recipe for Gyoza, so you can check it out.

• 1 cup (150g) finely chopped cabbage 1 cup (150g) finely chopped cabbage
• 1 cup (150g) shredded carrots 1 cup (150g) shredded carrots
• 1 cup (150g) chopped mushrooms 1 cup (150g) chopped mushrooms
• 1 cup (200g) crumbled firm tofu 1 cup (200g) crumbled firm tofu
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 vegan gyoza wrappers 30 vegan gyoza wrappers
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• 1/2 cup (120ml) water, for steaming 1/2 cup (120ml) water, for steaming

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 2g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the chopped cabbage, shredded carrots, chopped mushrooms, crumbled tofu, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the vegetable filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges together to seal the gyoza.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat the vegetable oil in a large non-stick skillet over medium heat. Add the gyoza to the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6. 6.
   Pour the water into the skillet and cover with a lid. Steam the gyoza for 5-6 minutes until the wrappers are translucent and the filling is cooked through.
7. 7.
   Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms.
8. 8.
   Serve the vegan gyoza hot with your favorite dipping sauce.

Treat your ingredients with care...

• Cabbage — Ensure the cabbage is finely chopped to ensure even cooking.
• Tofu — Press the tofu before crumbling to remove excess moisture and improve texture.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• For a crispy texture, pan-fry the gyoza on one side before steaming.
• Experiment with different vegetable fillings such as spinach or bell peppers.
• Serve with a dipping sauce made from soy sauce, rice vinegar, and chili oil.
• Freeze any leftover gyoza for a quick and convenient meal option.
• Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.

Serving advice

Serve the vegan gyoza as an appetizer or main course. Arrange them on a platter and garnish with sesame seeds and chopped green onions. Provide a variety of dipping sauces for guests to choose from.

Presentation advice

Arrange the vegan gyoza in a circular pattern on a plate, with the crispy bottoms facing up. Drizzle a small amount of soy sauce or chili oil over the gyoza for an elegant touch. Garnish with fresh herbs or edible flowers for a pop of color.