I came across a shop that freshly rolls out pretty little gyoza wraps of various colours (naturally died with veggies or wild rice), and I had the sudden urge to try making my own batch of vegan gyoza.
I made the filling at random, but somehow it ended up tasting not too unlike the commercial ones that I buy in stores. I just threw all the ingredients in to taste, so amounts varied with each batch that I made, but here’s my best recreation of the recipe!
- Blend two small blocks of extra firm tofu lightly in the food processor so that the pieces are not too small, then place in a large bowl.
- In the food processor, make a finer mixture of lightly cooked carrots, mushrooms, and cabbage, and add to the tofu.
- Saving half of the cabbage leaves to chop by hand (instead of blending) gives the mix a good texture.
- Briefly stir some rice vermicelli into boiling water (it cooks very quickly), chop it into fine pieces and add in with the rest of the mix.
- For flavouring, I added in: nira chives, ginger, garlic, teriyaki sauce, soy sauce, five-spice powder, white pepper, and nutritional yeast.
- Ground chia seeds and tapioca starch helped to firm up the mixture.
I also went a little crazy and tried filling some wraps with purple yam…and they turned out a lot like pierogies! (Plus the colour is just so pretty.)
- nira chives