Easiest Way to Cook Yummy Basic Gyoza for Vegetarians

Easiest Way to Cook Yummy Basic Gyoza for Vegetarians Delicious, fresh and tasty.

Basic Gyoza for Vegetarians. Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese veggie stuffed Vegetable Dumplings (Potstickers) made with Homemade Dumpling Wrappers (gluten-free). Vegan Gyoza is one of my all-time favorite foods to eat when I'm in a Japanese or Chinese restaurant. These authentic meatless gyoza(餃子) are so full of flavor that they can be enjoyed by vegans, vegetarians, and carnivores alike.

Gyoza is dumplings, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried.

There are a lot of people on a special diet today such as a vegetarian diet.

This Vegetable Gyoza is great for people who don't eat meat at all or even.

You can have Basic Gyoza for Vegetarians using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Basic Gyoza for Vegetarians

1. It’s 2 of leaves Cabbage.

2. You need 1 of Japanese leek.

3. It’s 1 tbsp of Sesame oil.

4. Prepare 1/3 tsp of Salt.

5. It’s 1/2 block of Firm tofu.

6. Prepare 2 tbsp of Katakuriko.

7. It’s 1 tsp of Miso.

8. You need 15 of Gyoza skins.

9. You need 1 of Oil.

10. You need 2 tsp of Sesame oil.

These delicious little Japanese parcels make a perfect appetiser for a dinner or drinks party.

This recipe is for vegetarian dumplings; pork mince is another common filling.

Rub a little more water along the rim of the seam and pleat together.

Gently tap the bottom of the gyoza on a work surface to flatten.

Basic Gyoza for Vegetarians instructions

1. Thinly slice the cabbage. Thinly slice the cabbage stalk as well. Mince the Japanese leek. Use 1 stalk, including the green parts..

2. Place the firm tofu on a plate, microwave for 2 minutes, place a light weight on top, then drain. The thickness should reduce to 2/3 the original size..

3. Coat frying pan with sesame oil, heat, then sauté the cabbage..

4. Turn off heat when cabbage is tender, add the leeks, and mix. The leeks should cook from the residual heat until tender..

5. Break the tofu into the pan, add the miso, and taste. If it is to your liking, mix in the katakuriko..

6. Wrap in the gyoza wrappers, then arrange in the frying pan..

7. Pour in oil, and pan fry on high heat. When the underside of the gyoza starts to brown, fill the pan up to 1/3 the height of the gyoza with water. Reduce to low heat, cover with a lid, then steam-cook..

8. When the gyoza wrappers become translucent, remove the lid and turn up heat to high to cook off the water until the wrappers are nice and crisp..

9. Drizzle in sesame oil from the sides of the pan, then they are done. They are already seasoned, so serve them as they are..

10. You could also add Chinese chives or reconstituted dried shiitake mushrooms. Substituting the cabbage with Chinese cabbage is also tasty..

Keeping the gyoza skins aside, combine all gyoza ingredients in a mixing bowl.

Adjust the amount of salt and pepper to taste.

Fold in half and pleat the edges to seal.

You can secure the bottom layer with your index finger and fold the top.

These vegan dumplings are filled with Asian seasoned tofu and vegetables and should be enjoyed with the traditional dumpling dipping sauce.