Vegan Udon Gyoza
Ingredients
- 1 lb package of fresh or frozen Udon Noodles
- 2 Green Onions, sliced
- 1 large Carrot, julienned
- 1 1/2 cups Napa Cabbage, chopped
- 6 dried Shiitake Mushrooms, rehydrated and sliced
- 1 clove of Garlic, minced
- 3 Vegan Eggs (9 Tbsp of @justegg Egg)
- 1/4 cup plus 1 Tbsp Corn Starch or Flour
- 1 1/2 Tbsp of Soy Sauce
- White Pepper, to taste
- Oil for cooking
Dipping Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp of Black Vinegar
- 1 Tbsp of Rice Vinegar
- 2 tsp of Toasted Sesame Oil
- 1 Garlic clove, finely minced
- 1 small knob of Ginger, grated
- 1 tsp of Sugar
- 1/4 tsp of 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 the Noodles longer. Blanch 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.
Add the cooked Udon to the bowl with the Veggies and mix together.
Add in the Cornstarch to coat everything 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, 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.
