
By justonecookbook.com
Vegetable Gyoza (Vegan/Vegetarian)
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, 31 Mar 2025 09:22:47 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Nutrition per recipe
Calories2785.9 kcal (139%)
Total Fat66.7 g (95%)
Carbs455.6 g (175%)
Sugars19.9 g (22%)
Protein107 g (214%)
Sodium9060 mg (453%)
Fiber30.6 g (109%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

340gextra firm tofu

142gcabbage

100gred cabbage

1 tspkosher salt
for the cabbage

57gcarrot

85gonion

44ggreen onions

142gking oyster mushrooms
eringi

50gshiitake mushrooms

1clove garlic

1 tspginger
grated, with juice, from 1-inch, 2.5-cm knob

2 Tbsppotato starch
or cornstarch

2 Tbspsoy sauce

1 Tbspmiso
I recommend awase or red miso, as they have a bolder flavor than white miso

2 tsptoasted sesame oil

1 tspkosher salt

⅛ tspwhite pepper powder

80gyoza wrappers

water
to fold and seal the wrappers

1 Tbspneutral oil
per batch

¼ cupwater
60 ml per batch

1 tsptoasted sesame oil
per batch

rice vinegar
unseasoned, 1 Tbsp per person

1 Tbspsoy sauce
per person

la-yu
japanese chili oil
Instructions
View on justonecookbook.com
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