Vegan Mushroom Tofu Gyoza
Ingredients
- 20 wonton wrappers
- 2 medium carrots, diced
- 2 teaspoons grated ginger
- 4 garlic cloves, minced
- 200 grams firm tofu, frozen then thawed and crumbled
- 1 cup shiitake mushrooms, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Chili oil
- 1/4 cup chili powder
- 1/4 cup red pepper flakes
- 1/2 cup vegetable oil
- 1/4 cup water
Garnish
- 1 tablespoon thinly sliced chives
- 1 tablespoon red pepper flakes
Preparation
Mix all the vegetable filling and sauce in a bowl.
Take a wonton wrapper and place it in the palm of one hand.
Add 1 teaspoon of filling to the center, being careful not to overfill.
Dip one finger in a bowl of water and moisten the outer edge of the wrapper.
Fold the wrapper in half over the filling and pinch it in the center.
Make pleats on the top part of the wrapper from the center toward the right, about every 1/2 centimeter.
After making 3 to 4 pleats, continue with the left side.
Make pleats from the center toward the left, pressing each pleat tightly against the back.
Press the pleats to shape the gyoza and place them on a parchment-lined plate; cover with a damp tea towel to prevent drying.
Heat oil in a large pan over high heat.
Place the gyozas in the pan and press down until the bottom is golden brown.
Pour in 1/3 cup of water, cover with a lid, and cook for 3 to 4 minutes.
Meanwhile, heat the chili oil ingredients in a small pan over medium heat for 5 minutes, then strain into a bowl and add extra red pepper flakes to steep.
Uncover the pan when the water evaporates completely and cook for another 1 to 2 minutes to crisp up.
Place the gyozas on a serving plate and top with chili oil and chives.
