Friday, 22 February 2008


This recipe is super flexible, you can add what you like and change the amounts depending on your preference.

480g tofu or 1 pack
1 carrot, diced
4-6 shiitake mushrooms, chopped
2 cups hakusai or a cabbage, chopped
2-3 cloves of garlic, minced
2 Tbsp fresh ginger, finely chopped
1/4 cup sliced green onions
1 Tbsp Sesame Oil
salt and pepper
40-50 gyoza wrappers (check they are vegan)

Press the tofu between two plates to get out any excess water.
Chop all the veggies, garlic, and ginger.
Crumble the pressed tofu into a large bowl.
Add all the ingredients and mix together, except salt, pepper and sesame oil.
Add salt and pepper to taste.
Fill the gyoza wrappers with about a tablespoon or 2 of the mixture.
To seal them, wet the edges with water, then press them closed.

Then cook them in your favorite way!
- You can put them in the oven to bake for 10 minutes on each side (low fat!)
- Fry them in a bit of the sesame oil and water covered for 10 minutes or so (my preferred way)
- Steam them.

The finished product!

*disclaimer*I didn't measure exactly so change them if you want. You can really add any vegetables you like. You can also vary how you cut the veggies, chopped,shredded, etc.

380g 豆腐 (一丁)

1本 にんじん、みじん切り

4-6枚 しいたけ、みじん切り


2-3かけ にんにく、みじん切り

大さじ2 ショウガ、みじん切り

1/4カップ 青ねぎ、みじん切り


大さじ1 ゴマ油
大さじ1.5 醤油
大さじ1.5 酒


1. 豆腐の水けを切る。
2. 野菜とにんにくとショウガを切る。
3. ボウルに豆腐入れてつぶす。
4. [3]のボウルの中に[2]の全部を入れてよくませる。
5. [A]の調味料を加えてよく混ぜる。
6. 大さじ1ぐらいずつを皮で包む。
7. 皮にあんをのせて端に水をつけ二つ折りにしてひだをつけながら包む。
8. フライパンを熱してゴマ油大さじ2をなじませ、ギョウザを並べる。ギョウザの高さの1/2くらいまで水を注ぎ、ふたをして蒸し焼きにする。
9. ポン酢をつけていただく。

-- Pamela

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