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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 149kcal 7%
Fat 4g 6%
Saturated Fat 1g 5%
Carbohydrates 25g 8%
Fiber 2g 8%
Sugar 3g 6%
Protein 5g 10%
Cholesterol 0mg 0%
Sodium 338mg 14%

Percent Daily Values are based on a 2,000 calorie diet.

justonecookbook.com

Vegetable Gyoza (Vegan/Vegetarian)

Name: Vegetable Gyoza (Vegan/Vegetarian)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 80
Ingredients: For the Filling:; 1 package extra firm tofu (12 oz, 340 g); 2 leaves cabbage (5 oz, 142 g); ⅛ head red cabbage (3.5 oz, 100 g); 1 tsp Diamond Crystal kosher salt (for the cabbage); 2 inches carrot (2 oz, 57 g); ½ onion (3 oz, 85 g); 2 green onions/scallions (1.6 oz, 44 g); 4 king oyster mushrooms (eringi) (5 oz, 142 g); 2 shiitake mushrooms (1.75 oz, 50 g); 1 clove garlic; 1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob); 2 Tbsp potato starch or cornstarch; For the Seasonings:; 2 Tbsp soy sauce; 1 Tbsp miso (I recommend awase or red miso, as they have a bolder flavor than white miso); 2 tsp toasted sesame oil; 1 tsp Diamond Crystal kosher salt; ⅛ tsp white pepper powder; For Folding the Gyoza:; 80 gyoza wrappers (approximately; buy 2 packages of Myojo brand gyoza wrappers (52 wrappers per package); or make Homemade Gyoza Wrappers); water (to fold and seal the wrappers); For Frying:; neutral oil (1 Tbsp per batch); water (¼ cup, 60 ml per batch); toasted sesame oil (1 tsp per batch); For the Dipping Sauce:; rice vinegar (unseasoned) (1 Tbsp per person); soy sauce (1 Tbsp per person); la-yu (Japanese chili oil) (optional; ⅛ tsp per person; you can make myHomemade La-yu)

Prep 30m

Cook 30m

Total 1h

This vegan/vegetarian recipe for vegetable gyoza features a flavorful filling of tofu, cabbage, red cabbage, carrot, onion, and various seasonings. The gyoza wrappers are folded and sealed and then fried to perfection, resulting in a delicious appetizer or main dish. Enjoy with a simple dipping sauce for a delightful meal.

Ingredients

80 servings

For The Filling

1 package extra firm tofu (12 oz, 340 g)

2 leaves cabbage (5 oz, 142 g)

⅛ head red cabbage (3.5 oz, 100 g)

1 tsp Diamond Crystal kosher salt (for the cabbage)

2 inches carrot (2 oz, 57 g)

½ onion (3 oz, 85 g)

2 green onions/scallions (1.6 oz, 44 g)

4 king oyster mushrooms (eringi) (5 oz, 142 g)

2 shiitake mushrooms (1.75 oz, 50 g)

1 clove garlic

1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)

2 Tbsp potato starch or cornstarch

For The Seasonings

2 Tbsp soy sauce

1 Tbsp miso (I recommend awase or red miso, as they have a bolder flavor than white miso)

2 tsp toasted sesame oil

1 tsp Diamond Crystal kosher salt

⅛ tsp white pepper powder

For Folding The Gyoza

80 gyoza wrappers (approximately; buy 2 packages of Myojo brand gyoza wrappers (52 wrappers per package); or make Homemade Gyoza Wrappers)

water (to fold and seal the wrappers)

For Frying

neutral oil (1 Tbsp per batch)

water (¼ cup, 60 ml per batch)

toasted sesame oil (1 tsp per batch)

For The Dipping Sauce

rice vinegar (unseasoned) (1 Tbsp per person)

soy sauce (1 Tbsp per person)

la-yu (Japanese chili oil) (optional; ⅛ tsp per person; you can make myHomemade La-yu)

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 149kcal 7%
Fat 4g 6%
Saturated Fat 1g 5%
Carbohydrates 25g 8%
Fiber 2g 8%
Sugar 3g 6%
Protein 5g 10%
Cholesterol 0mg 0%
Sodium 338mg 14%

Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts

Vegetable Gyoza (Vegan/Vegetarian)

Ingredients

For The Filling

For The Seasonings

For Folding The Gyoza

For Frying

For The Dipping Sauce

Steps

Nutrition Facts

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