Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, healthy macrobiotic vegetable gyoza. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Healthy Macrobiotic Vegetable Gyoza is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Healthy Macrobiotic Vegetable Gyoza is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook healthy macrobiotic vegetable gyoza using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Healthy Macrobiotic Vegetable Gyoza:
- Take 30 Gyoza wrappers
- Prepare 2 Koya-dofu (freeze-dried tofu)
- Get 5 leaves Cabbage
- Take 1 knob Ginger
- Take 15 cm Green onions or scallions
- Make ready 1 Spring onions or scallions
- Make ready 70 grams Maitake mushrooms
- Get 1 large, King oyster mushroom
- Make ready 1 tbsp ●Soy sauce
- Make ready 2 tbsp ●Sesame oil
- Prepare 1 tsp ●Beet sugar
- Take 1 tsp ●Vegetarian Chinese stock powder (optional)
- Prepare 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 it up for this exceptional food healthy macrobiotic vegetable gyoza recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
