Vegan Gyoza

These Vegan Gyoza are delicious dumplings filled with a savory mixture of vegetables and tofu, perfect for a light lunch. Enjoy them steamed or pan-fried for a crispy texture that complements the tender filling.

Ingredients

• Gyoza wrappers - 16 pieces
• Firm tofu - 200 grams, crumbled
• Cabbage - 100 grams, finely chopped
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Cooking oil - 1 tablespoon (for frying)

Steps

1. In a large mixing bowl, combine crumbled tofu, chopped cabbage, grated carrot, green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are cohesive.
2. Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Wet the edges of the wrapper with a little water, fold it in half, and pinch to seal tightly, creating pleats along the edge if desired.
3. Repeat the process until all the filling is used up.
4. Heat a large skillet over medium-high heat and add 1 tablespoon of cooking oil. Once hot, arrange the gyoza in the skillet, ensuring they do not touch each other.
5. Fry the gyoza for about 2-3 minutes until the bottoms are golden brown.
6. Add 1/4 cup of water to the skillet and cover immediately to steam the gyoza for about 5 minutes until the water has evaporated and the gyoza are cooked through.
7. Remove the lid and let them cook for another minute to crisp up the bottom if desired. Serve hot with soy sauce or dipping sauce of your choice.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in protein from tofu, which helps in muscle building and repair.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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