I tried a vegetarian Gyoza filling for the first time, made with Napa cabbage, mushrooms, carrots, spring onions, garlic, ginger, and shoyu.
I sautéed the mushrooms with onion, garlic, and shoyu to prevent them from getting too moist, letting them cook for a while. I also sautéed the carrots in shoyu. The rest, finely chopped and mixed together.
Feel like something’s missing, any tips?
18 comments
Crispy lattice.
Dipping sauce: 3/4 shoyu, 1/4 mirin, some chili flakes, a few drops of sesame oil.
Those gyoza look GREAT!
water chestnut or something for crunch if you like that texture?
Looks delicious. You can also boil some and serve them as is or in a very light vegetable consommé soup. Most restaurants that focus on gyoza offer both fried and boiled.
Looks tasty! I personally like a bit of firm tofu crumbled up mixed through to replicate the more meaty texture. My go to is: firm tofu, chinese leaf, carrot and shiitake mushrooms with lots of sesame oil, garlic, soy sauce and white pepper. I don’t cook it in advance just chop and mix altogether and then fill the gyoza and cook and it works well!
Bamboo shoots, chopped yam noodles, tofu
I find that without meat, there’s a lack of that rich umami flavor and fat. So, I usually add about 1 to 2 teaspoons of sesame oil for some fat and 1 to 2 teaspoons of oyster sauce and dried shiitake for that umami flavor. Personally, I love adding chives to my gyoza.
I have always felt that my vegetarian fillings end up to “loose”, making them hard to eat. I have plans to add something starchy (like potato) to it, just to make it keep together. I also think potato would be a nice addition in taste as well.
And instead of firm tofu (like someone suggested), I would probably go for finely chopped abura-age instead, mostly because of texture, but also because it would absorb more dipping sauce probably.
My suggestion: glass noodles/vermicelli noodles. Does wonders for texture
oyster sauce, msg.
Nira is a staple
I like to cut up mung-bean sprouts into pork gyoza, but that is less common
Garlic/chinese chives! Also I like to throw in chopped up mung bean noodles. But it looks delicious!
I’d definitely put in scallions
Gorgeous 😍
Minced beansprouts.
I am wanting some cashews or chopped nuts for some richness. Maybe not in the mix but sprinkled on top or a peanut based dipping sauce. They look amazing and sound delicious, lots of great ideas. As I’m becoming a part time vegatarian these gyoza will be on my gotta make list. 😬👍
Water chestnuts
Sweet potato noodles are always nice, as are water chestnuts or minced onions