Vegetarian Gyoza

Ingredients

The original Gyoza recipe typically includes ground meat, such as pork or chicken, in the filling. In this vegetarian adaptation, the meat is replaced with a combination of vegetables, tofu, and flavorful seasonings. The result is a delicious and satisfying dumpling that retains the essence of Gyoza while catering to vegetarian preferences. We alse have the original recipe for Gyoza, so you can check it out.

• 1 cup (150g) cabbage, finely chopped 1 cup (150g) cabbage, finely chopped
• 1/2 cup (75g) carrots, grated 1/2 cup (75g) carrots, grated
• 1/2 cup (75g) mushrooms, finely chopped 1/2 cup (75g) mushrooms, finely chopped
• 1/2 cup (75g) tofu, crumbled 1/2 cup (75g) tofu, crumbled
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 24 round dumpling wrappers 24 round dumpling 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): 80 kcal / 335 KJ
• Fat: 3g / 0.4g saturated
• Carbohydrates: 10g / 1g sugars
• Protein: 3g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the chopped cabbage, grated carrots, mushrooms, crumbled tofu, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the vegetable filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water. Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal the dumpling. Repeat with the remaining wrappers and filling.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes, or until the bottoms are golden brown.
5. 5.
   Pour water into the skillet, cover with a lid, and steam the dumplings for 5-6 minutes, or until the wrappers are translucent and the filling is cooked through.
6. 6.
   Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms of the dumplings.
7. 7.
   Serve the Vegetarian Gyoza hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Cabbage — Ensure the cabbage is finely chopped to ensure even distribution in the filling.
• Tofu — Use firm tofu and crumble it into small pieces for a meat-like texture.
• Dumpling wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the dumplings.
• Dipping sauce — Prepare a simple dipping sauce by combining soy sauce, rice vinegar, and a touch of sesame oil.

Tips & Tricks

• To achieve a crispy texture, pan-fry the dumplings for a few minutes before steaming them.
• Experiment with different vegetable fillings, such as spinach, bell peppers, or water chestnuts, to add variety to your Vegetarian Gyoza.
• Serve the dumplings with a side of steamed rice or a refreshing Asian-inspired salad for a complete meal.

Serving advice

Serve the Vegetarian Gyoza as an appetizer or a main course. Arrange them on a platter and garnish with sliced green onions and sesame seeds for an attractive presentation.

Presentation advice

Arrange the Vegetarian Gyoza in a circular pattern on a serving plate, with a small bowl of dipping sauce in the center. Sprinkle some chopped fresh cilantro or microgreens over the dumplings for a pop of color.