Recipe : Vegan Gyoza (Mushroom ver.)
The great thing about making dumplings is that you can create your own original flavors by combining your favorite ingredients. This time, I decided to make dumplings without using meat. In Japan, shiitake mushrooms are commonly used as a meat substitute. So, this time, I made vegan dumplings using shiitake mushrooms, fried tofu, and Chinese cabbage to enhance the texture. They have a light texture, so you can easily eat as many as you want!
Ingredients (About 24 pieces):
24 sheet Gyoza pastry
2 Shiitake mushroom
1 Fried tofu
100g Chinese cabbage (3.5 oz)
Seasoning:
2 Tbsp Sesame oil
1/2 tsp Salt
1/2 tsp Ginger paste
1 tsp Garlic paste
For cooking:
1 Tbsp Sesame oil
Water, as needed
Potato starch, as needed
Directions:
1. Cut the shiitake mushrooms into small pieces.
*Remove the stony parts of the shiitake mushrooms and cut the shafts into small pieces.
2. Cut fried tofu into small pieces.
3. Cut Chinese cabbage into small pieces as well.
4. Add all ingredients and seasonings to a bowl and mix well. Then, let sit for a few minutes.
5. Place the filling on the dumpling skin and apply the edge half of the skin with water. Then, close the dumpling skin, making folds. Continue wrapping until all the ingredients are gone.
6. Place the gyoza in the frying pan, leaving a little space between them. Then, dust with potato starch and pour water until the bottom of the pan is covered. Sprinkle the oil.
7.Place over medium heat, cover with the lid and cook until browned. (About 10-15 minutes)
YUCa’s Tips :
1. Cut all ingredients into small tiny pieces.
2. Pay attention to the amount of water when cooking Gyoza.
Related video :
Note : This recipe was first submitted in Apr 21, 2022 and resubmitted in May 21, 2023 to reflect recipe revisions and additional photos.
