Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, healthy macrobiotic vegetable gyoza. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Healthy Macrobiotic Vegetable Gyoza is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Healthy Macrobiotic Vegetable Gyoza is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have healthy macrobiotic vegetable gyoza using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Healthy Macrobiotic Vegetable Gyoza:
- Prepare 30 Gyoza wrappers
- Take 2 Koya-dofu (freeze-dried tofu)
- Get 5 leaves Cabbage
- Make ready 1 knob Ginger
- Prepare 15 cm Green onions or scallions
- Prepare 1 Spring onions or scallions
- Make ready 70 grams Maitake mushrooms
- Make ready 1 large, King oyster mushroom
- Prepare 1 tbsp ●Soy sauce
- Get 2 tbsp ●Sesame oil
- Prepare 1 tsp ●Beet sugar
- Make ready 1 tsp ●Vegetarian Chinese stock powder (optional)
- Take 1 tsp at a time ★Plain flour (dissolved in water) to finish pan frying
Instructions 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 this up for this exceptional food healthy macrobiotic vegetable gyoza recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
