Gyoza with homemade wrapper vegan

It’s easier to make than we think.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the shiitake for 4hours.

Step 2

Chop finely shiitake and cabbage.

Step 3

Heat the pan with sesame oil, stir fry the ginger, then add shiitake.

Step 4

In a bowl combine the cabbage and textured vegetable protein (fine, mince) and pour the boiled liquid.

Step 5

Cool off, before start wrapping.

Step 6

In a bowl, put flour, salt, and hot water to mix. Do not over knead.

Step 7

Bring to a ball, rest it for 10 min in a fridge.

Step 8

Shift the work surface with potato starch. Devide the dough into 12-16 small balls.

Step 9

Roll the dough ball with a pin to make 8-9cm circle. 1mm thickness.