Vegetable Gyoza

Name: Vegetable Gyoza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 12 oz extra firm tofu; 5 oz king oyster mushrooms (eringi); 2 oz shiitake mushrooms; 3.5 oz red cabbage; 5 oz cabbage; 1 tsp kosher salt (Diamond Crystal; use half for table salt) ((for dehydrating cabbage)); 2 oz carrot; 3 oz onion; 2 green onions/scallions ((1.6 oz, 44 g)); 1 knob ginger; 1 clove garlic; 2 Tbsp potato starch or cornstarch; 2 Tbsp soy sauce; 1 Tbsp miso ((I recommend awase miso or red miso instead of white miso as they have a bolder flavor)); 2 tsp roasted sesame oil; 1 tsp kosher salt (Diamond Crystal; use half for table salt); ⅛ tsp white pepper powder; 80 Gyoza Wrappers (homemade or store bought); water ((to dip and seal wrappers)); 1 Tbsp oil; ¼ cup water; 1 tsp roasted sesame oil; 1 Tbsp rice vinegar (unseasoned); 1 Tbsp soy sauce; ⅛ tsp la-yu (Japanese chili oil) ((optional))

Instructions

Prep:30minCook:30min

These Vegetable Gyoza are stuffed with a delicious mix of tofu, cabbage, carrots, and shiitake mushrooms. With golden crisp bottom, fresh juicy filling, and homemade dipping sauce, it's love at first bite! You don't have to be vegetarian or vegan to enjoy these Japanese pan-fried dumplings.

Updated at: Wed, 28 Sep 2022 02:24:14 GMT