Vegetable Gyoza

justonecookbook.com

Brock-o-Dile

subheading: For the Filling:

1 package extra firm tofu ( 12 oz, 340 g)

2 to 3 leaves cabbage ( 5 oz, 142 g)

⅛ head red cabbage ( 3.5 oz, 100 g)

1 tsp Diamond Crystal kosher salt (for the cabbage)

2 inches carrot ( 2 oz, 57 g)

½ onion ( 3 oz, 85 g)

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

4 king oyster mushrooms (eringi) ( 5 oz, 142 g)

2 shiitake mushrooms ( 1.75 oz, 50 g)

1 clove garlic

1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)

2 Tbsp potato starch or cornstarch

subheading: For the Seasonings:

2 Tbsp soy sauce

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

2 tsp toasted sesame oil

1 tsp Diamond Crystal kosher salt

⅛ tsp white pepper powder

subheading: For Folding the Gyoza:

80 gyoza wrappers (approximately; buy 2 packages of Myojo brand gyoza wrappers (52 wrappers per package); or make Homemade Gyoza Wrappers)

water (to fold and seal the wrappers)

subheading: For Frying:

neutral oil (1 Tbsp per batch)

water (¼ cup, 60 ml per batch)

toasted sesame oil (1 tsp per batch)

subheading: For the Dipping Sauce:

rice vinegar (unseasoned) (1 Tbsp per person)

soy sauce (1 Tbsp per person)

la-yu (Japanese chili oil) (optional; ⅛ tsp per person; you can make my Homemade La-yu)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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