Vegan Gyoza With Mushroom and Tofu
Vegan fans would fall in love with these vegan pot-stickers, especially if you like it in Japanese style (gyoza dumpling). With mushroom and tofu fillings, the dish tastes just light delicate yet delicious and nutritious.
Check out the recipe here and give it a try! This recipe is inspired by thespruceeat.com
Time and yield
- Total: 25 minutes
- Prep: 15 minutes
- Cook: 10 minutes
- Yield: 5 servings
- Olive oil: 2 tablespoons
- tofu (well pressed, and crumbled): 1 block (0.45 kilo)
- Shiitake mushrooms (diced): 1/2 cup
- Napa cabbage (diced): 1/2 cup
- Fresh ginger (minced): 1/2 tsp
- Garlic (minced): 2 cloves
- Scallions (diced): 3
- Soy sauce (or Japanese-style tamari): 2 tablespoons
- Sesame oil: 1 teaspoon
- Dash red pepper flakes, chopped fresh cilantro (2 tablespoons) – Optional
- Wonton wrappers
Steps to make it
Step 1: Prepare the filling
In a frying pan or wok, add the olive oil and heat it. Add crumbled tofu, mushrooms, cabbage, ginger, and garlic and sauté them for a few minutes.
As the tofu mixture is almost well-cooked, add the scallions, soy sauce, sesame oil, and red pepper flakes. Stir well to combine. You can cook one or two more minutes if needed.
Remove the mixture from heat, let cool a little bit, then add fresh cilantro and stir well.
Step 2: Wrap the dumplings
Scoop about 1 tablespoon of the tofu and mushroom filling and place into each wonton wrapper. Use water to moisten the edges of the wrapper. Fold the wrapper in half and press to seal.
Make several pinches to create a fan-like shape. This help to better seal the stuffing inside the dumpling.
The technique may be a little difficult for beginners but once you get it, it will turn out quite easy.
Step 3: Cook the gyoza
Add water into a large pan, place a bamboo steamer in the center and turn on the heat. Place the gyoza on the steamer, cover with a lid and steam for 2-3 minutes on each side. Do it in small batches. Your gyoza dumplings are ready when they become soft and pliable. Once they are well-cooked, transfer to a dish and serve with your favorite vegan dipping sauce.
You can easily prepare your dipping sauce with soy sauce, sesame oil, and spices. Peanut dipping sauce is also a good choice.
The recipe suggests steaming rather than pan-frying the gyoza to make them lower in fat; however, you can still fry them as cooking has no boundaries nor standard.
How to pan-fry your gyoza:
Add 2 tablespoons of oil in a frying pan and heat it over medium-high heat. Fry the gyoza for 2 minutes.
Pour a small cup of water in the pan, cover the pan with a lid, turn the heat to medium-low, and continue to steam until the water has evaporated.
Then, take off the lid, increase the heat to medium-high again and fry for some more minutes until the bottoms of the gyoza crisp up.
Vegan Potstickers With Mushroom and Tofu https://www.thespruceeats.com/vegan-potstickers-with-mushroom-and-tofu-3378357 Accessed August 18th, 2019