Vegan Gyoza

Prepare the filling by finely chopping the mushrooms, cabbage, carrot, and green onion.

In a pan, heat 2 tablespoons of high heat oil and sauté the garlic until fragrant.

Add the chopped mushrooms, cabbage, carrot, and green onion to the pan and cook until softened.

Stir in the grated ginger, soy sauce, mirin, sesame oil, potato starch, salt, and black pepper. Mix well and remove from heat.

In a bowl, crumble the soft tofu and gently mix it with the vegetable mixture.

Take a gyoza wrap and place a small amount of the filling in the center.

Moisten the edges of the wrap with water, fold it over, and pinch to seal.

Repeat until all filling is used.

In a pan, heat some oil and cook the gyoza until the bottoms are golden brown, then add water to steam them until cooked through.

Equipment Needed

Spice Level:

Dietary