Hello, I’m Laura. Today, I will show you a way to prepare healthy macrobiotic vegetable gyoza recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Healthy Macrobiotic Vegetable Gyoza Recipe
Healthy Macrobiotic Vegetable Gyoza is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Healthy Macrobiotic Vegetable Gyoza is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook healthy macrobiotic vegetable gyoza using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Healthy Macrobiotic Vegetable Gyoza:
- Prepare 30 Gyoza wrappers
- Prepare 2 Koya-dofu (freeze-dried tofu)
- Take 5 leaves Cabbage
- Make ready 1 knob Ginger
- Make ready 15 cm Green onions or scallions
- Make ready 1 Spring onions or scallions
- Get 70 grams Maitake mushrooms
- Prepare 1 large, King oyster mushroom
- Get 1 tbsp ●Soy sauce
- Take 2 tbsp ●Sesame oil
- Make ready 1 tsp ●Beet sugar
- Make ready 1 tsp ●Vegetarian Chinese stock powder (optional)
- Make ready 1 tsp at a time ★Plain flour (dissolved in water) to finish pan frying
Steps to make Healthy Macrobiotic Vegetable Gyoza:
- Soak the koya-dofu in water to rehydrate. Put the cabbage into a food processor to chop. Transfer the chopped cabbage into a bowl. Sprinkle with salt (not listed in the ingredients) and leave to sit for 20 minutes. Squeeze out the water from the cabbage.
- Pulse the koya-dofu in your food processor, transfer to a separate bowl, and set aside.
- Put the green onions, spring onions, king oyster mushroom, and maitake mushrooms into a food processor and chop finely. Grate the ginger.
- Combine the ingredients from Steps 1, 2, and 3 with ● seasonings in a bowl and mix well. Wrap the mixture with gyoza pastries and pan fry.
- [Tips for frying:] Heat some sesame oil (not listed in the ingredients) and arrange the gyoza in circle. Fry over medium heat for 4 to 5 minutes. Agitate the frying pan occasionally.
- After the bottom of the gyoza has browned, drizzle over a slurry of 50-60 ml water and 1 teaspoon ★ plain flour. Cover with a lid and reduce the heat to low. Continue to fry for about 3 minutes.
- Uncover the lid and turn the heat to high. Evaporate the water and cook until crispy. The gyoza with crispy bits are done.
- This packet of Chinese stock powder is vegetarian, but if you can’t find it, simply omit it.
So that’s going to wrap this up with this exceptional dish healthy macrobiotic vegetable gyoza recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
