Vegetable Gyoza (Vegan/Vegetarian)

Name: Vegetable Gyoza (Vegan/Vegetarian)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 1 package extra firm tofu ((12 oz, 340 g)); 2 leaves cabbage ((5 oz, 142 g)); ⅛ head red cabbage ((3.5 oz, 100 g)); 1 tsp Diamond Crystal kosher salt ((for the cabbage)); 2 inches carrot ((2 oz, 57 g)); ½ onion ((3 oz, 85 g)); 2 green onions/scallions ((1.6 oz, 44 g)); 4 king oyster mushrooms (eringi) ((5 oz, 142 g)); 2 shiitake mushrooms ((1.75 oz, 50 g)); 1 clove garlic; 1 tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob)); 2 Tbsp potato starch or cornstarch; 2 Tbsp soy sauce; 1 Tbsp miso ((I recommend awase or red miso, as they have a bolder flavor than white miso)); 2 tsp toasted sesame oil; 1 tsp Diamond Crystal kosher salt; ⅛ tsp white pepper powder; 80 gyoza wrappers; water ((to fold and seal the wrappers)); neutral oil ((1 Tbsp per batch)); water ((¼ cup, 60 ml per batch)); toasted sesame oil ((1 tsp per batch)); rice vinegar (unseasoned) ((1 Tbsp per person)); soy sauce ((1 Tbsp per person)); la-yu (Japanese chili oil)

Instructions

Prep:30minCook:30min

Learn to make Vegetable Gyoza at home filled with fresh tofu, cabbage, carrots, and mushrooms. These Japanese pan-fried dumplings are crispy on the bottom and juicy inside. It'll be love at first bite! Enjoy them with tangy dipping sauce and a dash of chili oil.

Updated at: Mon, 25 Nov 2024 22:06:14 GMT