High Protein Vegetarian Gyoza
Elevate your dumpling game with this irresistible recipe for High Protein Vegetarian Gyoza, a perfect blend of flavor, nutrition, and texture. Packed with protein-rich firm tofu and vibrant shelled edamame, these gyoza also feature umami-rich shiitake mushrooms, sweet grated carrot, and aromatic garlic and ginger for a filling that's both hearty and satisfying. Wrapped in tender, vegetarian-friendly gyoza wrappers and pan-fried to golden perfection, these dumplings deliver a crisp exterior with a savory, juicy interior. Steam-fried for a delightful balance of crunch and softness, this recipe offers a protein-packed, plant-based twist on a traditional favorite. They’re quick to prepare in under an hour and ideal for serving as an appetizer, snack, or crowd-pleasing main dish paired with your favorite dipping sauce. Perfect for vegetarians, foodies, or anyone looking to enjoy guilt-free comfort food, this recipe promises flavor and nutrition in every bite!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 100 grams Shelled edamame
- 100 grams Shiitake mushrooms
- 1 medium (grated) Carrot
- 2 cloves (minced) Garlic
- 1 thumbnail-sized piece (grated) Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 finely chopped Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 35 pieces (ensure vegetarian) Gyoza wrappers
- 2 tablespoons (for cooking) Vegetable oil
- 0.25 cup (for steaming) Water
Instructions
Press the firm tofu for 10-15 minutes to remove excess water, then crumble it finely with your hands or a fork.
Cook the shelled edamame in boiling water for about 5 minutes. Drain and roughly chop.
Finely chop the shiitake mushrooms. Grate the carrot, mince the garlic, and grate the ginger.
In a large mixing bowl, combine the crumbled tofu, edamame, mushrooms, grated carrot, garlic, and ginger. Stir well to evenly distribute the ingredients.
Add soy sauce, sesame oil, green onions, salt, and black pepper to the bowl. Mix until the filling is fully combined and seasoned. Adjust seasoning to taste.
Lay a gyoza wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Wet the edges of the wrapper with a little water, fold it in half to form a crescent, and press to seal. Pleat the edges for a traditional gyoza look. Repeat with remaining wrappers and filling.
Heat a large non-stick skillet over medium heat and add the vegetable oil. Place the gyoza flat-side down in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Once browned, add 1/4 cup of water to the skillet and immediately cover with a lid. Steam for 5 minutes to cook the filling through.
Remove the lid and let any remaining water evaporate. Cook for an additional 1-2 minutes to crisp up the bottoms of the gyoza again.
Serve warm with soy sauce, a vinegar-soy dipping sauce, or your preferred gyoza dipping sauce.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.6 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
