20min 4 ppl
Vegan Gyoza
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 6 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 10g
Carbs 28g
Fats 10g
About this dish
Crisp, pan-fried and steamed dumplings filled with crumbled tofu, finely chopped shiitake and cabbage, sealed and cooked exactly like the classic pork version. Nobody at the table will miss the meat.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Shiitake mushroomsfinely chopped150 g
- Cabbagefinely shredded, salted and squeezed dry200 g
- Spring onionsfinely chopped3
- Garlic clovesminced2
- Fresh Gingergrated15 g
Plant Proteins
- Firm tofupressed and crumbled300 g
Dried Goods
- Gyoza wrappers24
- Waterfor steaming100 ml
Spices & Seasonings
- Salt3 g
- White pepper1 g
Oils & Condiments
- Soy sauce15 ml
- Sesame Oil10 ml
- Vegetable Oilfor frying30 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Large frying pan
Method
1
Combine the crumbled tofu, chopped shiitake, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, salt and white pepper in a large bowl and mix well until evenly combined.
Approx. 8 minutes
2
Place a small spoonful of filling in the centre of a gyoza wrapper, moisten the edge with water, fold in half and pleat the edge to seal. Repeat with the remaining wrappers and filling.
Approx. 20 minutes
3
Heat the vegetable oil in a large frying pan over medium heat until shimmering.
Approx. 2 minutes
4
Arrange the dumplings flat-side down in the pan in a single layer and fry for 2 minutes until the bases are golden brown.
Approx. 2 minutes
5
Pour in the water, cover immediately and steam for 5 minutes until the wrappers turn translucent and the filling is piping hot.
Approx. 5 minutes
6
Remove the lid and cook uncovered for 2 minutes until the water has evaporated and the bases are crisp again.
Approx. 2 minutes
