Japanese Tofu Gyoza
Japanese tofu gyoza are the perfect choice for those who love meat-free, yet protein-rich meals. The combination of tofu and vegetables is not only nutritious, but also extremely delicious. In Japan, tofu gyoza are also popular among vegetarian dim sum dishes. The fried and then steamed method of preparation ensures both the crispy and soft texture of the gyoza at the same time. The cabbage and carrots are crunchy, the tofu is creamy, and the ginger and soy sauce enrich the flavors. Best served fresh - soy sauce or a vinegared chili dipping sauce further enhances the experience. Recommended for beginners, as the tofu is easy to handle and the filling is easy to shape.
Ingredients for this recipe
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Preparation Steps
1
Crumble the tofu with a fork or by hand, then lightly sauté it in a pan to remove excess moisture. This will prevent the filling from becoming too wet.
2
Shred the cabbage thinly, salt it, let it sit for 10 minutes, then squeeze out the excess water. Grate the carrot, and finely chop the green onions, ginger, and garlic.
3
Combine the sautéed tofu, cabbage, carrot, green onions, ginger, garlic, soy sauce, and sesame oil in a bowl. Mix the filling thoroughly, then chill for 10 minutes.
4
Place a teaspoon of filling in the center of each gyoza wrapper. Moisten the edges with water, fold in half, and pleat one side with your fingertips to seal tightly.
5
Heat a little oil in a skillet. Add the gyozas and fry the bottoms until golden brown, about 2 minutes. Then, pour in 100 ml of water, cover, and steam for 5 minutes.
6
Remove the lid and continue to cook for another minute to crisp the bottoms. Serve hot with soy sauce for dipping.
