Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, healthy macrobiotic vegetable gyoza. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Healthy Macrobiotic Vegetable Gyoza is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Healthy Macrobiotic Vegetable Gyoza is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook healthy macrobiotic vegetable gyoza using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Healthy Macrobiotic Vegetable Gyoza:
- Get 30 Gyoza wrappers
- Take 2 Koya-dofu (freeze-dried tofu)
- Get 5 leaves Cabbage
- Prepare 1 knob Ginger
- Get 15 cm Green onions or scallions
- Make ready 1 Spring onions or scallions
- Take 70 grams Maitake mushrooms
- Get 1 large, King oyster mushroom
- Get 1 tbsp ●Soy sauce
- Take 2 tbsp ●Sesame oil
- Prepare 1 tsp ●Beet sugar
- Make ready 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 is going to wrap it up for this special food healthy macrobiotic vegetable gyoza recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
