Vegetarian gyoza
Vegetarian gyoza
🥟 Vegetarian gyoza and black garlic soy sauce
These home Vegetarian gyoza are filled with tofu and crispy vegetables and seasoned with our Oliviers&Co black garlic and mango vinegar soy sauce. And as the icing on the cake? Creamy peanut sauce, seasoned with a few drops of olive oil and chili 🔥
You can find the recipe video here
🫒 Oliviers&Co products used:
Freshly pressed olive oil with chili 🌶️
🌿 This recipe is perfect for impressing your guests or for treating yourself.
🛒 On the market
3 cloves of garlic
40 g fresh ginger
200 g firm tofu
200 g mushrooms
2 carrots
2 spring onions
150 g pointed cabbage
Pinch of sea salt
3 tablespoons smooth peanut butter
4 to 5 tablespoons water
Juice of ½ lime
1 bunch of fresh coriander
1 to 2 tablespoons roasted sesame seeds
1 package of gyoza sheets
Preparation Vegetarian gyoza :
FILLING
Finely chop the garlic and ginger (a mini chopper works well) and sauté them in a high-sided pan with a little La Classique olive oil for a few minutes.
Finely chop the tofu, mushrooms, carrots, spring onions, and cabbage – a food processor is perfect for this.
Add them to the pan and sauté for 4 to 5 minutes.
Reduce the heat slightly, add the black garlic soy sauce, mango vinegar and a pinch of salt.
Stir well for a few minutes, then remove from heat. Taste and season with a little soy sauce or salt if necessary.
SAUCE
Whisk or mix the peanut butter and water. It may separate at first - continue mixing until you get a homogeneous consistency.
Add lime juice, black garlic soy sauce, and mango vinegar. Blend until sauce is smooth.
If the sauce is too runny for your taste, add a little more peanut butter, but be sure to taste and balance the flavors.
GYOZAS
Take a gyoza sheet, moisten the edges and place 1 teaspoon of filling on one half – leave about 0.5 cm of free edge.
Fold the sheet in half and press well around the filling to seal the edges.
If necessary, moisten your fingers to help the dough adhere better. Make 4 to 5 small pleats along the closed edge to create a crescent shape.
Place the gyozas one by one on a surface sprinkled with cornstarch or potato starch to prevent them from sticking together.
Fry them in a pan with a little La Classique olive oil until the underside is golden brown and crispy.
Then add a little water to the pan, cover with a lid and let it simmer for 4 to 5 minutes.
ADMINISTRATION
Spread a little sauce on the bottom of a serving bowl, arrange the gyoza on top and drizzle with a little chili oil .
Finally, sprinkle with fresh coriander and a few roasted sesame seeds.
Enjoy your meal! 🫶