Veggie Gyoza

I thoroughly enjoy anything hot and salty, herein – I made some ridiculously delicious (vegetarian!) gyoza yesterday evening. This was relatively inspired by my regular internet food photography stalking- in combination with the fact that it has been way too long since I have dined out in the international district / I need more soy sauce in my life.

I am always motivated to try to come up with a recipe if I see an image of something that “looks” like it would taste spectacular – and it’s such a kick to look at a picture and imagine what might be in the recipe. So – here goes!

 

 

Veggie Gyoza

(Makes approx. 40 gyoza….so, it was enough one person… kidding, kidding – great as an appetizer!)

 

~4c. asparagus

1c. mushrooms

6oz. firm tofu

1 teaspoon soy sauce (Silver Swan is my fav!)

½ teaspoon sesame oil

½ teaspoon  sea salt

Sake (just a splash!)

Sriracha sauce (a few dashes- to taste)

Gyoza Wrappers (I used Twin Dragon wrappers  by JSL Foods)

+ 2-3 tablespoons of Canola oil for frying

Fill a large frying pan with a couple inches of water and bring that to a boil. Loosely chop both the asparagus and the mushrooms and toss them in the pan! Simmer that mixture on the stove for about 5 minutes; when the asparagus is bright green and tender – drain the mixture through a colander.

Lay the mushrooms and asparagus out on a flat surface with the tofu and mince until you have a good “filling consistency” – or if you actually have a food processor– you can complete this process in that fancy gadget. 

Once you have reached chopping nirvana, toss everything into a large mixing bowl and coat with the soy, sesame oil, sea salt, sriracha and sake-your filling is complete!

Moisten the edge of the gyoza wrapper and place a heaping teaspoon (up to a tablespoon if your gyoza folding skills are rockin’) in the center.

Fold over, and press to seal.

Pinch the newly sealed edge, then press down the “pinched areas”  to flatten the ridges.

Pour the canola oil into the large frying pan and turn the stove up to medium/high. Fry the gyoza until golden brown (approx.. 45 seconds each side).  Plate and serve with a side of soy sauce for dunking!

Enjoy!