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Homemade Vegan Gyoza (Japanese dumplings)


Ingredients

  •  1 block of pressed tofu (325g) 
  •  3 garlic cloves, minced 
  •  1.5 heaping tbsp ginger, minced 
  •  1 small head of cabbage (225g) 
  •  1/2 pack of raw bamboo (105g) 
  •  1 small bunch of chives (75g) 
  •  5 dried shiitake mushrooms, rehydrated 
  •  2.5 tbsp mirin 
  •  3 tbsp soy sauce 
  •  3 tbsp sesame oil 
  •  2.5 tbsp corn starch 
  •  1/2 tsp salt (or to taste) 

Instructions

Gyoza Filling:

  1. Using a food processor, shred the cabbage, bamboo, chives and rehydrated mushrooms. Squeeze out the excess liquid using a cheese cloth or lint free hand towel.
  2. Into a large bowl, crumble the firm tofu. Add in the shredded vegetables along with the mirin, soy sauce, sesame oil,corn starch, salt and pepper. Mix well using your hands until all the ingredients are fully incorporated. Taste the mixture and add more salt and pepper to taste.

Making the Gyoza

  1. Take out the dumplings wrappers from the package and place one on the palm of your hands. Take around 1 tbso of the filling and place in the centre of the wrapper. Start overlapping the edge over each fold until you reach the end (refer to photos/video). Repeat until all wrappers & filling are used.

To cook (panfried):

  1. Over medium high heat, add a little bit of oil and add the gyoza in. Cook for 2-3 minutes and then pour just enough water to cover the bottom of the pan and cover with a lid. Allow them to finish cooking for 5-8 minutes or until all the water evaporated.
  2. Serve with rice vinegar sauce, soy sauce, chili sauce or dipping sauce of your choice.

To cook (boiled):

  1.  Being a medium pot to a boil then add in the gyoza. Cook for 3-4 minutes or until they start floating to the top.
  2. Serve with rice vinegar sauce, soy sauce, chili sauce or dipping sauce of your choice.