Crispy Vegan Gyoza 🇯🇵

Name: Crispy Vegan Gyoza 🇯🇵
Cuisine: American
Ingredients: 200 g all-purpose flour; 1/2 tsp salt; 100 g hot water (almost boiling); cornstarch (to keep from sticking); 15 g dried shiitake mushrooms; 250 g napa cabbage; 300 g tofu; 1 bunch chives (or garlic chives); 2 garlic cloves; small piece of ginger; 2 tbsp sesame oil; sesame oil; 1 tsp cornstarch; 3 tbsp water; 2 tbsp soy sauce; 1 tbsp chili oil (or sesame oil); 1 tsp sweetener; 1 tbsp rice vinegar; 2 tbsp water

9 steps

Updated at: Thu, 17 Aug 2023 04:05:31 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories400.3 kcal (20%)

Total Fat17.7 g (25%)

Carbs48.6 g (19%)

Sugars2.5 g (3%)

Protein13.4 g (27%)

Sodium456.1 mg (23%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

For the wrappers

Step 1

Mix flour and salt, add the hot water, little by little, stirring with a spoon until roughly combined. Knead for about 5 minutes, then cover the dough and let it rest for 30 more minutes.

Step 2

Divide into 4 pieces, roll each piece into a sausage, then cut into small pieces. On a floured surface, roll out each piece into a thin circle. Dust with cornstarch to prevent from sticking.

For the filling

Step 3

Soak dried mushrooms in boiling water.

Step 4

Blanch the cabbage for 3-4 minutes, then chill in cold water.

Step 5

Finely chop all ingredients, crumble the tofu and add everything to a mixing bowl.

Step 6

Mix until well combined, cover and let it sit for at least 10 minutes.

To fry

Step 7

Make a slurry with 1 tsp of flour and 3 tbsp water.

Step 8

Fry gyozas in a pan with sesame oil, immediately pour in the slurry and cover with a lid. Let the gyoza steam for about 5-6 minutes, then remove the lid and cook until crispy.

Step 9

Serve with a dipping sauce and enjoy!