Easiest Way to Cook Tasty Basic Gyoza for Vegetarians

Basic Gyoza for Vegetarians. Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They're made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

There are various ways to wrap gyoza, but I will introduce the basic one. Put water on the rim >> Put some water on your finger and trace the edge of the gyoza wrapper half way. I have shared a recipe for Japanese dumplings, gyoza, before but today I want to share a very basic recipe for gyoza - the kind that Japanese moms would make at home, no special ingredient or fancy tricks! You can have Basic Gyoza for Vegetarians using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Basic Gyoza for Vegetarians

1. You need 2 of leaves Cabbage.
2. Prepare 1 of Japanese leek.
3. Prepare 1 tbsp of Sesame oil.
4. It's 1/3 tsp of Salt.
5. It's 1/2 block of Firm tofu.
6. It's 2 tbsp of Katakuriko.
7. It's 1 tsp of Miso.
8. Prepare 15 of Gyoza skins.
9. You need 1 of Oil.
10. Prepare 2 tsp of Sesame oil.

However, I will make one modification to a regular recipe by substituting soy meat with ground pork to make it vegan:) These Vegan Gyoza are packed with so much authentic flavour and cooked to perfection. To make Gyoza Sauce, combine the Ponzu with the sesame oil in a small dipping bowl. Dip your index finger into some water and moisten the outer edges of the dumpling. The way to use round gyoza wrappers is: put a tablespoon of filling inside, wet one-half of the edge of the wrapper with water, fold in half.

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..

It should look like a half-circle. It's really quite easy but hard to explain. Look at some pictures of gyoza online if you don't understand. A nice big tray that fits lots of gyoza, but still fits in the freezer (this one is the best for all kinds of baking as well); Parchment paper is a must to keep the gyoza from sticking to the tray. We use parchment paper for SO many things.