As mentioned before Japanese food is one of my absolute favourites!! We often eat at Japanese restaurants and while in Japan I always wanted to try these amazing looking little dumplings; but of course was never able to because they are traditional made with a pork filling.
So, taking matters into my own hands, I have adapted a traditional gyoza recipe to contain a filling of tofu and shiitake mushrooms instead.
I am very happy with the results and although I have never tried the real thing these have got the seal of approval from someone who has : ) serve as part of a Japanese inspired feast or as finger food for guest!! Enjoy!!
Preparation time: 35mins (plus marinating time of at least 30mins)
Serves 4 – 6 as side or appetizer
- 300g (10 oz) firm tofu
- 20g (0.7 oz) shiitake mushrooms
- 1 tbs hoisin sauce
- 1 tbs soy sauce
- 1 tsp sesame oil
- 2 tsp fresh ginger root, diced finely
- 2 cloves of garlic, diced finely
- 1 cup shredded Chinese cabbage
- 20 wonton or gow gee wrappers
- Vegetable oil for frying
- Dipping Sauce found here
If using dried shiitake mushrooms; soak in hot water until soft and then dice.
Drain the tofu on absorbent paper; then in a large bowl mash with a potato masher until the tofu resembles a mince like consistency.
Add the remaining ingredients and stir to combine; place in the fridge for at least 30 minutes to enrich the flavours (can be left overnight).
Place a single wrapper on a work surface; spoon a heaped teaspoon of filling onto one half of the wrapper; wet the edges with a little water and then fold over the wrapper to encase the filling. Pinch the sides to close and set aside.
Repeat with the remaining filling.
Bring about ½ – 1 cup of water to the boil in a deep fry pan, reduce heat and simmer.
In a large fry pan heat a little oil over a high heat; when hot reduce heat and add the dumplings (cook in batches if need be).
When the dumplings have browned slightly; remove from the fry pan and add to the simmering water. Steam for 4 – 5 minutes, adding more water if necessary.
Alternatively dumplings can be steamed without frying for a lighter version.
Serve with dipping sauce and Japanese mayonnaise!! Yum!!
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email