Veggie Gyoza

Servings: 4

Author: `Maxine Sharf

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Veggie Gyoza

Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M

🥢This recipe has a few more ingredients and steps but it’s worth the effort 😊 a holiday favorite in my family.

Ingredients

• 2 Tbsp Minced Ginger 
• 1 Clove Chopped Garlic
• 2 Tbsp Olive Oil
• 1 Cup Chopped Braised Tofu
• 1/2 Cup Chopped Oyster Mushrooms
• 1/2 cup Chopped Shiitake Mushrooms
• 1/2 Cup Chopped Cabbage
• 1 Can Sliced Water Chestnuts Chopped
• 2 Chopped Scallions
• 1 tsp Sugar
• 2 tsp White Vinegar
• 1 Tbsp Sesame Oil
• 2 tsp Soy Sauce
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Black Pepper
• 1 Tbsp Sesame Seeds
• 2 Tbsp Cornstarch
• 1 Pack Gyoza or Potsticker Skins

Instructions

1. Sauté ginger, garlic and garlic in olive oil until fragrant. Add tofu, oyster mushrooms, shiitake mushrooms, cabbage, water chestnuts and scallions - cook until al dente, about 5-7 min.
2. Season with sugar, vinegar, sesame oil, soy sauce, red pepper flakes, black pepper and sesame seeds.
3. Combine 2 Tbsp cornstarch with 2 Tbsp water, pour into veggie mixture and stir.
4. Move mixture to a separate bowl to cool before making gyozas.
5. Put a heaping teaspoonful of the veggie mixture in the middle of a gyoza skin. Using your fingertip, moisten the perimeter of the skin (this allows it to stick).
6. Starting at the top, fold the gyoza skin in half and then pleat the sides shut.
7. Cover the bottom of a large nonstick pan with olive oil, place the gyoza in the pan and add 1/2 cup of water - cover the pan and cook on medium high heat for 7 minutes.
8. Uncover the pan and lower heat to medium, add more olive oil if needed and flip the gyoza onto another side - cook uncovered for 5-7 more minutes until crispy and brown.
9. Serve with a sauce of soy sauce, chili oil, sesame oil, ginger and scallion - enjoy!

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