Tofu Vegetable Gyoza Recipes

VEGETABLE GYOZA

Steps:

• First, start by making your dough. In a bowl, combine the flour with water and mix using a fork. Once it comes together, dust your work surface with flour. Now knead the dough until well combined, adding flour so it isn't sticky. This should take around 6/7 minutes. Roll the dough into a ball and set aside in a bowl covered with cling film.
• Now, chop and grate your vegetables. Add 1tsp oil into a pan and add the cabbage, carrot, mushrooms and ginger. Cook for 5 minutes on a low/medium heat. Once it looks cooked, add the soy sauce and sesame seeds ad stir. Now cook until the liquid has evaporated. Leave aside to cool
• Back to the dough. Place on your floured work surface and roll into a long sausage shape. Now cut into 18 individual portions. Put some water in a small bowl next to the dough, you will need this soon.
• Flour the surface well and add one piece of dough. Now roll out into a circle as thin as you can. Take the dough in your hand and spoon a small amount of the filling into the centre. Now for the water, wet the tip of a finger and dab it around one half of the edge. Then fold the other half over and pinch the edges together, you should end up with a semi circle shape. Place bottom down on the work surface to make a flat bottom, this will make a good base when frying.
• Heat a frying pan on a medium heat, make sure you have a lid that fits the pan. Add 1tsp of oil to the frying pan and then place the gyoza in one at a time to the pan. Cook for 1-2 minutes until the base is nice and brown. Now, add some water to the frying pan and cover with the lid immediately. Steam for 3-4 minutes. Serve with some dipping sauce. I love sweet chilli sauce with these!

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!

TOFU VEGETABLE GYOZA

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3 to 5-pound weight on top; let compress for 20 to 30 minutes; drain and discard the accumulated liquid.
• Crumble tofu into a bowl; add carrot, celery, cabbage, zucchini, red pepper, and scallion. Stir to combine. Add vinegar, sesame oil, salt, and pepper. Mix filling well.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form crescent-shaped gyoza. Press edges together to seal.
• Heat olive oil in a skillet over medium-high heat. Place gyoza 1 inch apart in the skillet. Cook until light golden brown, about 1 minute per side. Increase heat to high. Add water to gradually cover the bottom of the skillet; cover immediately. Steam until water is evaporated and gyoza are translucent, about 5 minutes.

VEGETABLE DUMPLINGS

Steps:

• Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
• In the meantime, make the filling. In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.
• Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
• Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.
• To the bowl, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.
• To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, and pleat the dumplings (see this post for step-by-step photos on how to fold a dumpling). Continue assembling until you've run out of filling and/or dough.
• To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
• To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
• Serve with our favorite dumpling sauce!

EASY VEGAN DUMPLINGS (VEGETABLE GYOZA)

Steps:

• Begin by using your hands to crumble a drained block of extra-firm tofu. As you crumble, excess water should be leaving the tofu.
• Finely mince shiitake mushrooms. (Use a food processor for faster mincing).
• Cut the napa cabbage in half, keeping the root intact. Then, thinly slice the cabbage horizontally.
• Heat a pan over medium-high heat. Add neutral oil.
• Sauté the minced ginger and garlic first, then add the minced shiitakes. Stir until the mushrooms begin to soften.
• Next, mix in the crumbled tofu.
• Turn the heat up if necessary and stir until all of the moisture is released from the tofu and it begins to brown. About 2-4 minutes.
• Stir in the soy sauce and sambal oelek, then mix in the chopped napa cabbage. Sauté until it has shrunk in size by about half.
• Lower the heat and mix in the sugar and MSG (optional).
• Turn off the heat and let it cool.
• To form the dumplings, place one dumpling wrapper in your non-dominant hand.
• Scoop about 1 teaspoon or tablespoon or so into the center of the wrapper. Be careful not to overstuff.
• Use your fingers and a small bowl of water to lightly wet the outer edges of the wrapper.
• Fold the dumpling upwards in a half-moon shape, but do not connect the two sides yet.
• Start from one corner and fold and pleat the edge until you make it to the other side. Refer this video on How to Fold Dumplings for more detail.
• Tip: Pleating the dumpling is optional. You can also just attach the two sides however you like, it will still taste delicious!
• Heat 2 tablespoons of oil in a nonstick pan over medium heat.
• Place all of the dumplings flat-side down on the pan. Sear until crispy, about 2 minutes.
• Add 1/4 cup of water to the hot pan and immediately cover with a lid to steam the dumplings for about 3 minutes or until water is evaporated.
• Remove from the pan and serve warm with soy sauce or another dipping sauce!

VEGETARIAN POTSTICKERS

Steps:

• Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
• Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
• Place a heaping teaspoon of filling in the middle of the wrapper.
• Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
• Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
• Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping. More Potsticker Recipes Potstickers - includes a dough recipe Pork and Vegetable Dumplings - from Farina Kingsley Potstickers With Prawn and Cilantro Gyoza - Japanese Potstickers Ginger Dipping Sauce - this easy to make dip also goes very nicely with potstickers. Pork and Vegetable Dumplings