Dumplings are awesome. They’re the closest you can get to creating the perfect bite, and these handy little parcels are just so gosh darned cute.
So when I made my Shiitake Mushroom Ramen recipe and had leftover mushrooms, I knew exactly what I wanted to make: Vegan Shiitake Mushroom Gyozas to go with it!
Shiitake Mushroom Gyoza Recipe
For the gyozas
- 150 g dried shiitake mushrooms* rehydrated (or mushrooms strained from mushroom ramen broth)
- 900 g chinese cabbage
- 1 cup cooking salt
- 450 g firm tofu
- 3 stalks spring onion
- 2 tbsp miso heaped
- 1 tsp chopped/grated ginger
- 1 tsp chopped garlic
- 3 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp potato/corn starch
- 3 kg wheat flour white gyoza wrappers
For the dipping sauce
- 3 tbsp miso
- 1/4 cup mushroom stock*
- 1 tsp sesame oil
- 1 tsp chopped garlic
- 1 tsp ginger
- 1 tbsp chopped spring onion white bits only
- 2 tsp sugar
- 3 tbsp cooking sake
- 1 tbsp mirin
- 1 tbsp rice vinegar
To make the gyozas
- Chop the chinese cabbage into a 1cm dice and place into a large bowl.
- Add the salt to the cabbage, and barely cover with room temperature water.
- Leave for 1.5 hours for the salt to break down the cabbage.
- Strain the cabbage and squeeze out excess water.
- Add to bowl, with crumbled tofu, chopped spring onion, and rest of ingredients, except wrappers.
- Mix thoroughly.
- Place 1 heaped teaspoon of filling into each wrapper and seal with desired method.
- Place wrapped gyozas onto tray dusted with potato starch, or corn starch.
- If freezing, freeze in single layers on a tray, before transferring to ziptop bags or freezer proof containers. Label with date and store for up to three months.
- If frying, heat up 1 tbsp of oil in a deep (preferably nonstick) frypan with a lid.
- Put a kettle of water on to boil.
- Place gyozas into pan in a single layer, and fry over medium heat for 2 minutes, or until base is lightly browned.
- Pour recently boiled water into the pan, till the gyozas are 3/4 covered with water, and cover pan with lid,
- Cook over medium/high heat till water has completely evaporated.
- Keep frying for another couple of minutes, till the bottoms are crispy and browned.
To make the sauce
- Lightly sauté the ginger, spring onion, and garlic in the sesame oil.
- Add the rest of the ingredients, mix and bring to the boil.
- Let cool before serving.
Don’t forget to check out the sister recipe to this: the vegetarian-friendly Shiitake Mushroom Ramen Recipe! Do you have a favourite recipe that you love serving up to your vegan/vegetarian friends? I’d love to hear all about it in the comments below!