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)

Ingredients

(Servings: 80)

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

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

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)

neutral oil (1 Tbsp per batch)

water (¼ cup, 60 ml per batch)

toasted sesame oil (1 tsp per batch)

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)

Vegetable Gyoza (Vegan/Vegetarian)

Ingredients

For The Filling

For The Seasonings

For Folding The Gyoza

For Frying

For The Dipping Sauce

Steps

Nutrition Facts

Comments

Vegetable Gyoza (Vegan/Vegetarian)

Ingredients

For The Filling

For The Seasonings

For Folding The Gyoza

For Frying

For The Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts