Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Tofu Gyoza


  • 2012/03/22

'Vegan Tofu Gyoza' -- 4-6 Servings (36 pieces)

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INGREDIENTS

Filling:
250g firm tofu
350g cabbage (about half a small head)
100g mushrooms
1 medium carrot
1 Tbls sesame oil
3 cloves garlic
Same amount of ginger
1 Tbls soya sauce
1/2 Tbls vegan Worcester sauce
1/2 Tbls sake
Half a vegetable stock cube
2 Tbls potato starch

36 gyoza papers

Gyoza sauce:
4 Tbls soya sauce
3 Tsp rice vinegar
Chili oil if you want to make it spicy


Directions:
1. Mince or dice finely the cabbage, mushrooms, carrot, garlic and ginger. Heat the sesame oil in a frying pan, add the minced cabbage, mushrooms, carrot, garlic, ginger and the pressed tofu. Once the vegetables start to soften, add the soya sauce, worcester sauce, sake and vegetable stock. Mix everything and cook a few mins to allow the flavours to blend.
2. Add the potato starch a little at a time, mixing well. Turn off the heat, and leave the mixture until it's cool enough to touch.
3. Fill the gyoza papers with the vegetable tofu mixture and press the edges together. (Click here to watch the video about how to make gyoza on youtube!)
4. Heat the vegetable oil in a frying pan. Place the gyoza seam side up in the frying pan in two or three lines (depending on the size of your frying pan). Add a little water to the pan (up to around 1/3 of the height of gyoza). Cover the pan and cook over high heat.
5. After almost all the water has gone, remove the lid and wait until the bottom of the gyoza brown and remaining water has cooked away. Mix the sauce ingredients, dip your gyoza and EAT!



I made this recipe with ingredients that can be found easily here and in Japan. This recipe can become your basic gyoza recipe I think! I use firm tofu instead of fake meat, but even if you don't use tofu it's still good. Cooking the vegetables before putting the mixture inside the gyoza helps to make them firmer.
You should make a lot of gyoza and have a vegan gyoza party with you friends!!

Vegan Memo:
- The vegetables will reduce by about half after cooking!
- You can use any kind of mushrooms you like.
- You can freeze and keep the leftover gyoza.



Nutrition FactsPer person/6 pieces
Calories - 218.4
Total Fat - 6.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.7 g
Cholesterol - 0.0 mg
Sodium - 378.5 mg
  Potassium - 307.1 mg
Total Carbohydrate - 34.6 g
  Dietary Fiber - 3.3 g
  Sugars - 1.5 g
Protein - 12.8 g
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Comments

I live in Scotland and want to make gyoza next week. What brand of gyoza wrappers did you use? I don't really know where to find them.

  • Name: Sin
  • 2012/09/29
  • [Edit]

Re: No title

Sin>
Thank you for your comment. Sorry, I don't remember the brand. I usually go to my nearest Chinese supermarket and check the ingredients because some of them contain egg whites. I think if you go to a Chinese supermarket, you can find at least one kind of gyoza wrapper in the freezer section. I hope you can enjoy my recipe! Thank you.

  • Name: Japanese Vegan
  • 2012/09/29
  • [Edit]

beans instead of tofu

wow, you've a beautiful blog here! I use beans (broad beans, lentils) instead of tofu as gyoza filling. I love gyoza too!

  • Name: wanxuan
  • 2012/11/02
  • [Edit]

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  • Name: -
  • 2017/05/10
  • [Edit]

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