Japanese Vegetable Gyoza
Ingredients
The Fillings
-
200
g
Firm tofu
-
3
leaves
Cabbage
-
30
g
Garlic chives
-
3
pieces
Dried shiitake mushrooms
-
1
tsp
Salt
-
2
tsp
Vegetarian oyster sauce
-
1
tsp
Soy sauce
-
1
tsp
Cooking sake
-
1
tsp
Grated ginger
-
1
tsp
Minced garlic
-
1
tbsp
Katakuriko potato starch
Assembling and Cooking
-
26
pieces
Gyoza wrappers
-
1
tbsp
Oil
-
½
cup
Hot water
Instructions
- Remove excess moisture from the tofu and chop the vegetables finely.
- Combine all filling ingredients in a large mixing bowl and mix thoroughly.
- Take a gyoza wrapper, place filling in the center, and moisten half the edge with water.
- Fold the wrapper over to seal, creating pleats along the edge.
- Heat oil in a frying pan over medium-high heat and arrange gyoza in a single layer.
- Cook until the bottoms are slightly brown, then add hot water and cover to steam.
- Remove the lid and allow the water to evaporate, making the bottoms crisp and golden.
- Serve hot.
Nutrition Facts (estimated)
Servings
26 gyoza
Calories
63
Total fat
1g
Total carbohydrates
12g
Total protein
2g
Sodium
224mg
Cholesterol
2mg
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