4 years ago1,000+ Views
The recipe is very simple but there are a couple of time consuming steps. 8 oz. firm tofu 4 or 5 white button mushrooms 1 medium carrot 1 celery stalk 1/2 yellow onion 1 tsp. garlic salt 1 tsp. liquid smoke 2 Tbl. Tamari or soy sauce 2 dozen wonton wrappers 4 Tbl. coconut oil Chop carrot, celery, tofu and onion into large pieces. In a blender or food processor, combine the first 8 ingredients by running the blades at a low speed at first. You may need to use a spatula to manipulate the vegetables around. The goal is to get them pureed. This can take some time. Pour the blend into a nonstick pan on Medium high heat. Stirring occasionally at first, allow the moisture to evaporate until the mixture resembles a dough. This can also take some time. Watch it closely and stir occasionally. Allow it to cook until it is light brown in color. Remove from heat. Using about 1/2 Tbl. each of mixture, fill each wonton wrapper. Use water in a bowl to moisten your fingertips and seal each wrapper. Set them aside and allow them a few minutes to dry. Heat a saute pan on Medium heat with the coconut oil. Fry each Gyoza until golden and place on a paper towel to drain excess oil.
@Derrat Sounds great! I'm definitely trying that next time. Gyoza is so much more fun with a little crunch!
@caricakes I love to do a combo of steam fried usually. Whole Foods has a veggie wonton and I'll put them in the freezer until I'm ready to eat. Then I put about a tablespoon of coconut oil in the bottom of a small saucepan and place the Gyoza fat sides down in it, put the lid on and watch it closely. They have the crispy bottom.
I usually steam my gyoza but crispy and fried sounds really yummy right now haha
I'd love these with a side of edamame and some miso soup :)
Love fried gyoza! Thanks @Derrat!
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