Vegan Tofu Gyoza

Method17 steps

1. 1

   Step 1: Freeze the firm tofu (400 g) overnight. Thaw, rinse thoroughly and squeeze out as much water as possible into a crumbly texture. Put the prepared tofu in a mixing bowl.

   Uses 400 g firm tofu, frozen overnight, thawed, rinsed and squeezed dry · Water for rinsing thawed tofu

2. 2

   Step 2: Rinse the quinoa (1/2 cup) and cook it in the separate 1 cup water until cooked, following package guidance. Add the cooked quinoa to the bowl of prepared tofu.

   Uses 1/2 cup quinoa · 1 cup water for cooking quinoa · Water for rinsing quinoa · Prepared crumbled tofu

3. 3

   Step 3: Boil the cabbage (200 grams) for about 1–2 minutes until it loses its crispness but is not fully soft. Drain and cool under cold running water. Shake off excess water without squeezing, mince and add to the tofu and cooked quinoa.

   Briefly blanch cabbage · 2 minUses 200 grams cabbage · Water for boiling and cooling the cabbage · Prepared tofu and cooked quinoa

4. 4

   Step 4: Add the minced scallions (4), grated garlic (7 grams) and ginger, toasted sesame oil (2 tablespoons), tablespoon filling soy sauce (1 tbsp), sake (1 tablespoon), potato starch (1 tablespoon), salt (1 teaspoon) and white pepper (1/4 teaspoon). Finely grate the two dried shiitake mushrooms into powder and add them too.

   Uses Prepared tofu, quinoa and minced cabbage · 4 scallions (minced) · 7 grams garlic (grated) · A 2.5 cm piece of fresh ginger, about 1 tbsp grated · 2 tablespoons toasted sesame oil · 1 tbsp soy sauce for filling · 1 tablespoon sake · 1 tablespoon potato starch

   
5. 5

   Step 5: Mix the filling thoroughly with a kneading action until it holds together when scooped with a spoon. It will remain more crumbly than a meat filling.

   Uses Gyoza filling ingredients in bowl

6. 6

   Step 6: Place one wrapper in your palm and put a spoonful of prepared filling in the centre.

   Uses One of the 40 vegan gyoza wrappers · A spoonful of prepared filling

   
7. 7

   Step 7: Dip your fingers in water and wet the entire rim of the filled wrapper.

   Uses Wrapper with filling · A small bowl of water for wetting wrapper rims

8. 8

   Step 8: Fold the wrapper in half around the filling without sealing the whole edge yet.

   Uses Filled wrapper with wetted rim

9. 9

   Step 9: Pinch the left edge closed and hold it with your thumb and forefinger.

   Uses Folded filled wrapper

10. 10

    Step 10: Form a pleat in the front edge of the wrapper.

    Uses Filled wrapper with one edge sealed

    
11. 11

    Step 11: Pinch the pleat against the other edge to seal it, keeping the filling inside.

    Uses Partly pleated gyoza

    
12. 12

    Step 12: Continue pleating and pinching to the right edge. Repeat with the remaining wrappers and filling. Reserve any excess filling if your wrappers are smaller. Arrange the formed dumplings separately on parchment so they do not stick together; freeze them this way if saving for later cooking.

    Uses Gyoza with first sealed pleat · Remaining prepared filling · Remaining vegan gyoza wrappers

13. 13

    Step 13: Heat the vegetable oil (2 tablespoons) in a nonstick frying pan over medium-high heat. Arrange the gyoza in rows without crowding. Cook in batches if needed, dividing the oil between batches.

    Uses Formed uncooked tofu gyoza · 2 tablespoons vegetable oil (for frying)

    
14. 14

    Step 14: Fry until the bottoms begin to turn tan. With the lid ready, add ¼ cup water and immediately cover. Use the lid as a shield against splattering oil.

    Uses Gyoza arranged in the oiled pan · ¼ cup water for this pan of gyoza

15. 15

    Step 15: Steam for 2 minutes. If the pan dries before then, crack the lid open and add a little more water.

    Steam Gyoza · 2 minUses Covered gyoza with steaming water · A little extra water only if the pan dries too early

    
16. 16

    Step 16: Remove the lid and let the remaining water evaporate. Fry in the remaining oil until the bottoms are golden and crisp. Plate with the crisp sides upward and repeat the pan-cooking phases for any remaining batches.

    Uses Steamed tofu gyoza

17. 17

    Step 17: Mix the separate 2 tablespoons dipping soy sauce with the 2 tablespoons rice vinegar. Add optional chili oil to taste and serve with the cooked gyoza.

    Uses 2 tbsp soy sauce for dipping · 2 tbsp rice vinegar for dipping · Chili oil for dipping, optional · Crisp cooked tofu gyoza