🥨 Snacks

Gyoza

Gyoza is a very popular delicious dumpling dish originating from Japan, this time made completely 100% plant-based! The skin is thin and chewy, with the bottom fried to a crispy crisp, while the vegetable and mushroom filling inside remains juicy, soft and savory. This dish is very special because it presents the iconic double texture, crispy on the outside, soft on the inside, and a rich and fresh taste, proving that Gyoza is still delicious with plant-based ingredients. Perfect as a snack, side dish, or special appetizer.

Shared by Zuke

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Time

50 min

Serves

Difficulty

medium

🛒 Ingredients

25 to 30 sheets of ready-to-use Gyoza skins, make sure they are egg-free (as the skin ingredient)
#filling ingredients:
50 grams of oyster mushrooms / button mushrooms, finely chopped and squeezed out the water
100 grams white cabbage, very finely chopped
50 grams of carrots, finely grated
Three stalks of spring onions, thinly sliced
2 cloves garlic, finely chopped
One piece of ginger, finely grated
100 grams of firm tofu, mashed
#seasoning and sauce ingredients:
One tablespoon of vegetable soy sauce
One teaspoon of sesame oil
1/2 teaspoon coconut sugar, black pepper and salt to taste
Vegetable oil for frying
50 ml boiled water for steaming
Dipping sauce: a mixture of soy sauce, rice vinegar and a little chili oil.

👩‍🍳 Instructions

1
Mix all the filling ingredients and spices in a bowl, stir well until combined.
2
Take a sheet of gyoza wrapper and place a teaspoon of filling in the center. Brush the edges with a little water, then fold and press tightly to form the typical gyoza folds to prevent leaks.
3
Heat a little oil in a flat pan. Arrange the gyoza, bottom side down, and fry over medium heat until golden brown and crispy.
4
Pour water into the pan, cover immediately, and cook until the water has evaporated (about 5 to 7 minutes). This will steam the tops of the gyoza until they are fully cooked.
5
Remove from heat and serve warm with dipping sauce. Your delicious meal is ready to be enjoyed!