Homemade Vegan Udon Gyoza
Ingredients
- 1 lb package of fresh or frozen Udon Noodles
- 2 Green Onions
- 1 large Carrot
- 1 1/2 cups Napa Cabbage
- 6 dried Shiitake Mushrooms
- 1 clove of Garlic
- 3 Vegan Eggs (used 9 Tbsp of Just Egg)
- 1/4 cup plus 1 Tbsp Corn Starch or Flour
- 1 1/2 Tbsp Soy Sauce
- White Pepper to taste
- Oil for cooking
Dipping sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Black Vinegar
- 1 Tbsp Rice Vinegar
- 2 tsp Toasted Sesame Oil
- 1 Garlic clove
- 1 small knob of Ginger
- 1 tsp Sugar
- 1/4 tsp Togarashi Seasoning
Preparation
Make the dipping sauce by combining all the ingredients and mix well. Set aside.
Give the udon noodles a rough chop leaving some of them longer and then blanche them along with the carrots in hot water for about 2 minutes to soften. Drain and set aside.
Prepare all of your vegetables and add them to a large bowl.
Give the udon noodles a rough chop leaving some of them longer and add them to the bowl.
Add in the cornstarch and mix well and then add in the vegan egg, soy sauce and white pepper.
Using an ice cream scoop or 1/3 measuring cup scoop out the mixture, pack it well and add it to a hot oiled pan. Fry for 3 minutes covered and then flip and repeat until both sides are nicely brown and crispy. Continue the process until all of the mixture is used up.
Serve warm with the dipping sauce.
