vegetarian potstickers

How to make delicious Vegetable Gyoza with tofu and a dipping sauce

Vegetable Gyoza with Tofu

Tofu

Cabbage

Mushroom (any kind

Spring onion

chive

garlic

ginger paste

tsp black pepper

tsp Sake

Sesame oil

tbsp Soy sauce

32 Premade gyoza wrappers

water

tbsp Vegetable oil

tbsp Sesame oil

tbsp Rice Vinegar

tsp Soy sauce

tsp Chilli oil

tsp Ground black pepper

Roughly cut 100g of cabbage, 50g mushrooms, 30g spring onion, 20g chives and put them in a food processor with 1 garlic clove, 1 tsp ginger paste, 1/2 tsp black pepper, 2 tsp sake, 1 tbsp sesame oil and 1 tbsp soy sauce. Blend until finely cut (not a paste). If you don't have a food processor, you can just finely dice everything by hand but of course it takes longer.

Drain the liquid out of the packaged tofu and add it to the box of finely diced vegetables.

Crumble the tofu by hand and gently mix it in with the vegetables.

TO MAKE THE FILLING

Prepare a small bowl of water and a large plate dusted with flour.

Take your gyoza wrapper in the palm of your hand and use a teaspoon to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won’t be able to seal it!

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Carefully fold the gyoza but don’t let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you’ll soon get the hang of it!

FORMING THE GYOZA

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Flip them all onto a plate together and serve with the dipping sauce!

COOKING THE GYOZA

Recipe video above. 4 years in the making, my favourite vegetable dumpling! These are a standout because you can actually taste the vegetables and it&#39;s got good texture, rather than just being a wad of tasteless, watery mush which is sadly all too common.Don&#39;t get too hung about about the wrapping part. If the pleating is too challenging, just seal it flat. Quicker, easier, and it tastes exactly the same. :)

Vegetable Dumplings (Potstickers!)

green cabbage

tsp cooking/kosher salt

shiitake mushroom ((40 g total), medium size (Note 1))

tofu

tsp garlic (, finely grated)

tsp ginger (, finely grated)

tbsp green onion (, finely sliced then minced)

tsp toasted sesame oil ((Note 4))

tsp light soy sauce ((or all-purpose, not dark soy))

tsp sugar ((any))

white pepper ((sub black))

dumpling wrappers ((gow gee, Note 5))

canola oil

water per cooking batch

Prepare cabbage - Toss cabbage with 1/2 tsp salt in a bowl. Set aside for 20 minutes. After 20 mins, grab handfuls and squeeze out excess water as best you can. Place squeezed cabbage in a bowl for mixing the filling in.

Shiitake mushrooms - Soak mushrooms in 1 litre of boiling water for 30 minutes. Squeeze out excess liquid and finely chop into 2 mm pieces. Add to the filling bowl.

Potato - Add grated potatoes to filling mix, including all the liquid that leached out when you grated it. We want all that starchy juice for its binding power!

Filling - Add remaining ingredients into the filling bowl, mix to combine. It will look crumbly - don&#39;t worry, everything sticks together better when steamed thanks to the potato.

Dumpling wrappers - Take one wrapper from the packet. Keep unused wrappers covered so they don&#39;t dry out.

Wrap dumplings - (The best demonstration is in the video at the 1m 30s mark!) Place a wrapper in your non-dominant hand. Dip your index finger in water and run it along the lower half of the wrapper (edge closest to you). Place 1 loosely-packed tablespoon of filling in the centre. Fold the wrapping over the filling, then seal with pleats. (If this is too hard, skip the pleats and seal flat).

Finished dumplings - Stand dumpling upright with the pleats on top, and lightly press down to flatten the base. Shape gently into a slight curve. Place on a tray lightly dusted with cornflour/cornstarch. Repeat for remaining dumplings. Keep completed dumplings covered with a tea towel to prevent them from drying out. If you&#39;re making ahead, cover dumplings with cling wrap and refrigerate. See storage notes.

Cooking vessel: Use a large non-stick pan with a lid (Note 6).

Pan fry: Heat 1 tablespoon oil over medium high heat. Pan fry 12 to 15 dumplings for 2 minutes until the base is golden brown.

Steam: Pour over 1/4 cup water over the dumplings in the skillet - it will steam and bubbly vigorously! Place the lid on and steam for 5 minutes or until the water in the pan has evaporated.

Cooked! Remove the lid. The water should have been driven off, and the wrapping should be semi-transparent (indicating it is cooked). The base should be crispy again. If not, leave the pan uncovered for a bit until the base crisps up again in the oil.

Serve: Scoop the dumplings up with a spatula and place on a serving plate. Serve with soy sauce and chili paste for dipping, or rice vinegar mixed with soy sauce. Best served fresh - I get another batch cooking as we eat the freshly cooked ones!

Cook (pan-frying + steaming):

Using either a bamboo steamer set over a large wok with simmering water, or other larger steamer. Line with a fitted sheet of parchment paper with holes, and steam the dumplings for 8 minutes.

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Vegetable Gyoza with Tofu

Vegetable Dumplings (Potstickers!)

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Vegetable Gyoza with Tofu

Vegetable Dumplings (Potstickers!)

The most viewed vegetarian potstickers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine