Steam-Fried Tofu Gyoza (and GF option)

Ingredients for 24 pieces

24 "Happy belly "gyoza wrappers (less than one pack)

GF option ( MR RICE's  small rice paper)

For the filling (enough for 24 pieces)

250g Asian soft tofu(See the picture below)

1/2 cup rolled oats

1/2 cup dried soy schnitzel (Alnatura's VTP)

1 tbsp brewer's yeast (GF option add 1/4 tsp vegan broth powder instead)

1 tbsp cornstarch

1 cup finely chopped green onion

1 tbsp vegan oyster sauce or mushroom sauce(GF)

1tbsp light soy sauce (or GF soy sauce)

1tbsp sesame oil

A pinch of pepper

(For steam frying )　

Φ28cm frying pan for steaming 12 pieces as one set

80ml cold water for steaming 12 pieces

15ml heat stable oil for frying 12 pieces

A drizzle of roasted sesame oil (Optional)

A lid for or a silicon mat to cover your frying pan.

HOW TO PREPARE FILLING

Add all the filling ingredients in a big bowl and mash it.

(This is the tofu I use for this recipe. You can find it at GoAsia Supermarket)

Dried ingredients will absorb moisture from tofu in a few minutes.

Fill each wrapper with 1tbsp of filling.

If you want to fold the wrapper like these , check out this method.

HOW TO STEAM FRY GYOZA

Step1

Drizzle about 1tbsp oil on a cold frying pan.

Place all the dumplings on an oil coated surface.

Fry them over a medium high heat until one side becomes lightly golden.

Step2

Pour in 1/4cup (80ml) water.

Place a lid or a silicon mat to cover the frying pan.

Steam dumplings for about 5 minutes (=depends on the kind of wrappers)

Step3

Remove the lid when the water has evaporated.

Drizzle and brush very small portion (5g or less) of roasted sesame oil to the lim of the pan and the surface of dumplings. It boosts the flavor :)

Step 4

Shake the frying pan lightly and if the dumplings move smoothly ,the dumplings are ready.

Cover the pan with a round dish or cutting board and flip it.

Serve with dipping sauce of your choice.

At the event we served these with Ponzu and the chili sauce.

How to roll GF dumplings.

Wrap the filling with wet rice papers just like you make summer rolls.

Just slowly fry them until crispy.(don't add any water here)