How to Refreshing Perfect Healthy Macrobiotic Vegetable Gyoza

How to Refreshing Perfect Healthy Macrobiotic Vegetable Gyoza Delicious, fresh and tasty.

Healthy Macrobiotic Vegetable Gyoza. Packed with veggies, mushrooms, and plant-based protein, these vegan Vegetable Gyoza are brimming with so much umami, even a meat-lover will gobble them up. This comprehensive guide to making these Japanese dumplings covers everything from a vegan/vegetarian friendly filling to folding the potstickers to cooking them and preparing gyoza sauce. These Vegetable Gyoza are stuffed with a delicious mix of tofu, cabbage, carrots, and shiitake mushrooms.

Great recipe for Healthy Macrobiotic Vegetable Gyoza.

I attempted to make tasty meat-free gyoza and came up with this recipe.

Without using any meat, you can make tasty gyoza.

You can have Healthy Macrobiotic Vegetable Gyoza using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Healthy Macrobiotic Vegetable Gyoza

1. Prepare 30 of Gyoza wrappers.

2. It’s 2 of Koya-dofu (freeze-dried tofu).

3. It’s 5 of leaves Cabbage.

4. You need 1 of knob Ginger.

5. Prepare 15 cm of Green onions or scallions.

6. You need 1 of Spring onions or scallions.

7. You need 70 grams of Maitake mushrooms.

8. It’s 1 of large, King oyster mushroom.

9. It’s 1 tbsp of ●Soy sauce.

10. It’s 2 tbsp of ●Sesame oil.

11. It’s 1 tsp of ●Beet sugar.

12. You need 1 tsp of ●Vegetarian Chinese stock powder (optional).

13. Prepare 1 tsp of at a time ★Plain flour (dissolved in water) to finish pan frying.

The outsides are crispy and the insides are soft and mild-flavoured.

I use thin onions but you can use Chinese garlic.

This is our family favorite recipe, Japanese style vegan gyoza.

It requires only vegetables but it's delicious, flavorful and so crispy.

Healthy Macrobiotic Vegetable Gyoza step by step

1. Soak the koya-dofu in water to rehydrate. Put the cabbage into a food processor to chop. Transfer the chopped cabbage into a bowl. Sprinkle with salt (not listed in the ingredients) and leave to sit for 20 minutes. Squeeze out the water from the cabbage..

2. Pulse the koya-dofu in your food processor, transfer to a separate bowl, and set aside..

3. Put the green onions, spring onions, king oyster mushroom, and maitake mushrooms into a food processor and chop finely. Grate the ginger..

4. Combine the ingredients from Steps 1, 2, and 3 with ● seasonings in a bowl and mix well. Wrap the mixture with gyoza pastries and pan fry..

5. [Tips for frying:] Heat some sesame oil (not listed in the ingredients) and arrange the gyoza in circle. Fry over medium heat for 4 to 5 minutes. Agitate the frying pan occasionally..

6. After the bottom of the gyoza has browned, drizzle over a slurry of 50-60 ml water and 1 teaspoon ★ plain flour. Cover with a lid and reduce the heat to low. Continue to fry for about 3 minutes..

7. Uncover the lid and turn the heat to high. Evaporate the water and cook until crispy. The gyoza with crispy bits are done..

8. This packet of Chinese stock powder is vegetarian, but if you cant find it, simply omit it..

You might be surprised that it's meatless!

Gyoza is one of the most popular Japanese home cooking recipe.

It's family friendly recipe and typically children learn how to wrap it at their kitchen.

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

Gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cuisine today.