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Vegetarian Gyoza

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Vegetarian Gyoza

18 Reasons
Makes about 25-40 dumplings (depending on the size of wrapper and amount)
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Course Snack
Cuisine Chinese
Servings 25 dumplings

Equipment

  • sauce pan / non-stick skillet
  • towel
  • 2 bowl

Ingredients
  

  • 1 pack round gyoza skins
  • 1 15-oz pack firm tofu drained and crumbled
  • 6 shiitake mushrooms minced
  • 1/4 head green cabbage minced
  • 1 carrot grated
  • 1 pinch salt
  • 2 stalks green onion minced
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tbsp mirin
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1/2 tsp salt to taste
  • black pepper to taste

Dipping Sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • sprinkle of chili flakes and sesame seeds to taste

Instructions
 

  • Directions: 
    It’s quite important that your tofu is dry before we use it, so after you open the package and drain out the excess water, crumble the tofu over a towel and squeeze out the extra moisture. While the tofu is draining, preheat a saute pan with 1 tsp oil.
    2. Add the minced shiitake mushrooms into the pan with a pinch of salt. Saute on medium heat until they start releasing moisture into the pan. Add in the green cabbage, carrots, and crumbled tofu and saute until the cabbage is wilted and all four flavors have fused together.
    3. In a separate bowl, mix together the green onion, garlic, grated ginger, mirin, soy sauce, sesame oil, salt and pepper. Add the sauteed ingredients to the bowl and mix all together. Add more salt/pepper/soy sauce to improve the flavor!
    4. See “Folding Dumplings” and “Cooking gyoza” sections above for the final steps!
    Folding the dumplings 
    1. With a small bowl of water on the side, start filling each dumpling wrapper with a little over 1 Tbsp of filling in the middle. Dip your finger in the water, and pet around the edge of one half of the dumpling. Take the chin (bottom point of the circle), and fold it up to the middle of the forehead (top point of the circle), pinching the point that they come together. Begin creasing the edges by bringing each pinch closer to the center.
    2. Each side should have 3-4 creases for optimal chewiness! Press and seal the edges so the filling is locked into the middle.
    To cook dumplings: 
    1. Heat a non-stick skillet over medium heat and add a little over a tablespoon of oil to the pan. Begin arranging the dumplings so they all sit next to each other with the thickest part of the dumpling touching the pan. 
    For an extra fancy touch: Mix together 1 Tbsp of cornstarch with ⅓ cup of water to make a slurry, and pour this slurry into the pan. This slurry will give your gyoza “wings,” so place a lid on top of the pan so they don’t fly away, and steam the dumplings for 8 minutes with the lid on.
    2. After 8 minutes of ‘steaming,’ take the lid off and pop the heat up to high to continue cooking and crisping up the bottom of the gyoza. It will take about 2-3 more minutes for all the water to finish evaporating and for the dumplings to be ready to enjoy! 
    3. While dumplings are cooking, mix together all your sauce ingredients!

Notes

Freezing gyoza for a tasty treat! 
Step 1: Fold all your dumplings into delicious packages. Immediately freeze your folded dumplings (not cooked yet!!) in one layer for 30-40 minutes. Once they have hardened, you can place them all into a bag or tupperware to conserve more space. 
*It’s best to freeze your folded dumplings than let them rest in the fridge. The skins will get much softer and weaker in the fridge. If you don’t want to fold all of the dumplings at once, you can refrigerate the filling in an airtight container and save for another 2-3 days.* 
Keyword dumpling, gyoza, shiitake mushroom, tofu
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