Vegetarian Steamed Gyoza
Delight in the tender, flavorful bite of Vegetarian Steamed Gyoza, a plant-based twist on the beloved Japanese dumpling. Packed with a vibrant medley of finely chopped cabbage, grated carrot, shiitake mushrooms, crumbled tofu, and aromatic ginger and garlic, these gyoza are a perfect balance of texture and taste. The filling is seasoned with soy sauce, sesame oil, and a touch of cornstarch for a savory harmony, all snugly wrapped in soft, pillowy gyoza wrappers. Steamed to perfection, their translucent finish gives way to a succulent interior, making them ideal as an appetizer, light lunch, or snack. Serve with a tangy homemade dipping sauce featuring soy sauce, rice vinegar, and sesame oil for an irresistible pairing. Easy to prepare and bursting with fresh ingredients, this recipe is a must-try for anyone seeking delectable vegetarian Asian cuisine.
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Recipe Information
Ingredients
- 20 pieces Gyoza wrappers (round, store-bought or homemade)
- 1 cup Cabbage, finely chopped
- 1 small Carrot, grated
- 5 pieces Shiitake mushrooms, finely chopped
- 0.5 cup Firm tofu, crumbled
- 2 stalks Spring onions, finely sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 1 teaspoon Vegetable oil (for greasing the steamer basket)
- 0.25 cup Dipping sauce (soy sauce, rice vinegar, and sesame oil mix)
Instructions
Prepare the filling: In a large bowl, combine the chopped cabbage, grated carrot, chopped shiitake mushrooms, crumbled tofu, sliced spring onions, minced garlic, and grated ginger.
Season the filling: Add soy sauce, sesame oil, and cornstarch to the vegetable mixture. Mix everything together thoroughly until well combined.
Prepare the gyoza wrappers: Take one gyoza wrapper in your hand and place a small spoonful of the filling in the center. Be careful not to overfill.
Seal the gyoza: Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper over the filling to form a half-moon shape, pressing the edges firmly to seal. Optionally, pleat the edges for a decorative finish.
Repeat with remaining wrappers and filling until all gyoza are made.
Prepare the steamer: Lightly grease the steamer basket with vegetable oil to prevent sticking. Place the gyoza in the steamer, making sure they do not touch each other.
Steam the gyoza: Bring a pot of water to a boil and place the steamer basket over it. Cover and steam the gyoza for 8-10 minutes, or until the wrappers become translucent and the filling is cooked through.
Serve: Remove the gyoza carefully from the steamer and serve warm with a dipping sauce made from a mix of soy sauce, rice vinegar, and sesame oil.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 10.4 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 468 mg | 36% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1201 mg | 26% | |
*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.
