Vegan Gyoza with Mushroom, Tofu, and Carrot, Drizzled with Homemade Chili Oil
Ingredients
- 20 wonton wrappers
- 2 medium carrots, diced
- 2 tsp grated ginger
- 4 minced garlic cloves
- 200g firm tofu, frozen, thawed, and crumbled
- 1 cup shiitake mushrooms, finely chopped
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 tbsp thinly sliced chives (for plating)
- 1 tbsp red pepper flakes (for plating)
Chili Oil
- 1/4 cup chili powder
- 1/4 cup red pepper flakes
- 1/2 cup vegetable oil
- 1/4 cup water
Preparation
Mix all of the vegetable filling and sauce ingredients in a bowl.
Place a wonton wrapper in the palm of your hand. Add 1 tsp of filling in the center, being careful not to overfill.
Dip your finger in a bowl of water and moisten the outer 1/4" of the wrapper by drawing a circle around it with your wet finger.
Fold the wrapper in half over the filling and pinch it in the center with your thumb and index finger.
With your right thumb and index finger, start making pleats about once every 1/2 cm on the top part of the wrapper from the center toward the right. After making 3-4 pleats, continue with the left side of the gyoza, making pleats from the center toward the left.
As you fold each pleat, press it tightly against the back part of the wrapper using your other thumb and index finger. Press the pleats to shape the gyoza.
Place the shaped gyoza on a plate covered with parchment paper and a damp tea towel on top to prevent them from drying out before frying. Repeat until all the filling is used.
Heat vegetable oil in a large pan over high heat. Place the gyoza in the pan and lightly press them down until the bottom becomes golden brown. Pour in 1/3 cup of water, then cover the pan with a lid and cook for 3-4 minutes.
In a small pan, heat the chili oil ingredients over medium heat for 5 minutes. Drain the oil into a bowl using a sieve, then add extra red pepper flakes to steep.
Once the water in the large pan evaporates completely, uncover and cook the gyoza for another 1-2 minutes to crisp up.
Place the cooked gyoza on a serving plate and top with chili oil and thinly sliced chives. Enjoy!