Tofu Vegetable Gyoza Recipes

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Vegetable Dumplings (Vegan Gyoza / Potstickers) image

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They're made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Provided by Bianca Zapatka

Categories Appetizer Lunch & Dinner Main Course Side Dish Snack Snacks Soup

Time 1h

Number Of Ingredients 23

Ingredients

2 ½ cups all-purpose flour (300g) (or sub 1 ½ cup fine white rice flour (200g) + ¾ cup tapioca starch (80g), if gluten-free*)
½ tsp salt
⅔ cup hot water (160ml)
cornstarch or all-purpose flour or rice flour (for dusting the work surface)
1-2 tbsp sesame oil
2 cloves garlic (minced)
1 tbsp ginger (minced)
1 onion (diced)
1 carrot (100g) (shredded)
7 oz mushrooms (200g) (finely chopped)
½ stick leek (60g) (finely chopped)
7 oz cabbage (200g) (shredded)
2 tbsp soy sauce
1 tbsp rice vinegar
salt and pepper (to taste)
1 tsp sriracha (or sambal oelek (optional))
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave syrup
¼ tsp sesame oil
½ tsp sriracha or sambal oelek (optional)
1 tbsp toasted sesame seeds
2 tbsp spring onions (sliced)

Steps:

*Note: I highly recommend watching the recipe video!

Nutrition Facts : ServingSize 10 Dumplings, Calories 316 kcal, Carbohydrate 59.7 g, Protein 9.6 g, Fiber 3.4 g, Fat 3.1 g, SaturatedFat 0.4 g, Sugar 5.2 g

VEGETABLE GYOZA

Vegetable gyoza image

Try our take on veggie gyoza. These dumplings can be cooked from frozen and easily adapted with your own fillings. You can also use shop-bought gyoza skins

Provided by Barney Desmazery

Categories Starter

Time 2h20m

Yield Makes 25

Number Of Ingredients 15

Ingredients

250g plain flour
cornflour, for dusting
200g white cabbage
4 chestnut mushrooms
1 carrot
4 water chestnuts (optional)
thumb-sized piece of ginger, peeled and finely grated
2 garlic cloves, finely grated
3 spring onions, finely sliced
2 tbsp sunflower oil, plus extra for frying
1 tbsp soy sauce
1 tbsp saké, Shaohsing rice wine or dry sherry
6 tbsp soy sauce
2 tbsp rice wine vinegar
crispy chilli oil (optional)

Steps:

If you're making your own dough, tip the flour and 1 tsp salt into a bowl. Bring a kettle to the boil and measure 150ml boiling water. Slowly pour the water over the flour while mixing with a spoon to form a stiff dough. When the dough is cool enough to handle, tip onto a surface and knead for 10 mins until smooth. Wrap the dough and chill for at least 1 hr. Alternatively, you can use 25-30 shop-bought gyoza skins.
Meanwhile, coarsely grate the cabbage, mushrooms, carrot and water chestnuts, if using, then tip into a bowl. Add the ginger, garlic and spring onions. Heat the oil in a wok, then tip in all the veg and stir-fry over a high heat for 3 mins until softened. Drizzle over the soy sauce and sake, and cook for 2-3 mins. Season to taste. Tip back into the bowl to cool completely.
Divide the dough in two. Scatter a surface generously with cornflour and roll one ball of dough out until paper-thin. Use a 10cm cutter to cut out rounds of dough and pile them up (they won't stick because of the cornflour). Repeat with all the dough, re-rolling the trimmings until you have about 25 skins.
To assemble, sprinkle cornflour on a tray and have a bowl of cold water ready. Hold a skin in the palm of one hand and put a teaspoon of the filling in the centre. Dip your finger in the water and wipe around the inside edge of the skin. Bring the edges of the skin together, pinching pleats along one side. Space them out on a baking tray and freeze, then tip into a bag and put back in the freezer. Will keep for three months. Can be cooked from frozen.
Heat a drizzle of oil in a non-stick frying pan with a lid. Fry, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute. Mix the dipping sauce ingredients together, then serve with the gyoza.

Nutrition Facts : Calories 62 calories, Fat 2 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.7 milligram of sodium

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