Vegetable Gyoza (Vegan/Vegetarian) 野菜の餃子

subheading: For Gyoza Filling:

12 oz extra firm tofu

5 oz king oyster mushrooms

2 oz shiitake mushrooms

3.5 oz red cabbage

5 oz cabbage

1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for dehydrating cabbage)

2 oz carrot

3 oz onion

2 green onions/scallions (1.6 oz, 44 g)

1 knob ginger

1 clove garlic

2 Tbsp potato starch/cornstarch

subheading: For Gyoza Filling Seasonings:

2 Tbsp soy sauce

1 Tbsp miso (I recommend awase miso or red miso instead of white miso as they have a bolder flavor)

2 tsp sesame oil

1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

⅛ tsp white pepper

subheading: For Gyoza:

80 gyoza wrappers (roughly; buy 2 Myojo brand gyoza wrappers; each package comes 52 sheets; you can also make your homemade gyoza wrappers)

water (to dip and seal wrappers)

subheading: For Frying Gyoza (for each batch):

1 Tbsp oil

¼ cup water

1 tsp sesame oil (roasted)

subheading: For Dipping Sauce:

1 Tbsp rice vinegar

1 Tbsp soy sauce

⅛ tsp la-yu (Japanese chili oil) (optional)

Directions at justonecookbook.com

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