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Spicy Sesame Tofu Gyoza ?? Little dumplings full of plant-based goodness – these are sure to be hit with any audience!⠀
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Recipe⠀
Ingredients:⠀⠀
300g Napa cabbage⠀⠀
1 tbsp (about 2 cm) grated ginger⠀⠀
3 Tbsp chopped spring onions ⠀⠀
250g firm tofu⠀⠀
2Tbsp sesame oil ⠀⠀
1 tbsp soy sauce ⠀⠀
1/4 tsp Salt ⠀⠀
Some white pepper ⠀⠀
40 gyoza wrappers (see recipe in my highlights or use store-bought wrappers)⠀⠀
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Method:⠀⠀
Finely chop the cabbage, place it in a bowl and add 1tsp salt to draw out the water. Set aside for 20 minutes. ⠀⠀
Wrap the tofu with paper towels and place it on a plate. Weight it down with a heavy object for 15-30 minutes to drain the water. ⠀⠀
After 20 minutes, squeeze the cabbage with a cloth or by hand. ⠀⠀
Finely grind the tofu and place it in a bowl. ⠀⠀
Add soy sauce, sesame oil, salt and pepper, chopped spring onions and grated ginger. ⠀⠀
Combine all the ingredients for the filling and fill the dumplings. ⠀⠀
Place a heaping teaspoon of filling in the middle of each dumpling and fold. Fold in desired shape. My favorite is pinch braids (see highlights.)⠀⠀
To cook the gyoza, pour just enough oil to cover a large skillet ( about 1 teaspoon). Heat the oil over medium heat, add the gyoza. When the bottoms get golden brown, add 1/4 cup of water, then immediately cover. Cook for a couple of minutes or until all the water is evaporated.⠀⠀
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Dipping sauce ⠀⠀
1 tsp sesame oil ⠀⠀
1 tsp chili oil⠀⠀
2 tbsp soy sauce⠀⠀
1/2 tbsp rice vinegar⠀⠀
2 tsp minced ginger⠀⠀
1 tsp sambal oelek⠀⠀
1 tbsp spring onion, chopped ⠀⠀
1 tbsp fresh coriander, chopped⠀⠀
1 tbsp sesame seeds⠀⠀
Combine all the ingredients and enjoy!
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