These mushroom and smoked tofu gyozas are absolute eyecatchers and they taste as good as they look like!
It takes a bit of practise to fold the gyozas. You close them by adding a bit of water along the edge with your fingers or a brush. After that, you can fold three pleats on each side while keeping the back of the gyoza flat on the chopping board. Or you can hold the gyoza in your hand and pleat from one side all the way to the other. That gives them a bit of a curved C-shape.
The filling is a mix of brown champignons, smoked tofu, garlic, ginger, chilli flakes, and comes together with soy sauce and oyster sauce. The best way to prepare the mushrooms and tofu is with a box grater. This makes the texture finer, which makes it together with the sauce turn into a sticky mass.
I like to fry the gyozas until the bottoms are golden and crispy. Then I steam them just long enough for the tops to turn soft, so you get a bit of a crunch and chew in every bite. Serve these gyozas with a seaweed salad and top it with furikake seasoning or with sesame seeds.
You can make these gyozas vegan or vegetarian friendly by swapping the oyster sauce for a mushroom based sauce.
Gyozas are perfect for freezing, so I usually make a big batch. Then, it takes me less than five minutes to prepare them.
Hope you like them as much as I do!
Japanese Mushroom Gyoza
Adjust servings here:
Ingredients
- 125 grams brown mushrooms aka champignons
- 20 gyoza wrappers
- 2 tbsp oyster sauce or use mushroom sauce
- 90 grams smoked tofu or use regular tofu
- a bit ginger
- 1/4 tsp chili
- 1 clove garlic
- a bit mixed pepper
- oil
- 1 tsp soy sauce
OPTIONAL
- seaweed salad
- a bit black & white sesame seeds or furikake
Instructions
- Chop the mushrooms and tofu. You can either dice them with a knife or use a box grater.
- Heat a frying pan over medium-high heat. Add oil.
- Add the chopped mushrooms and tofu to the pan and sauté for a few minutes. Add the soy sauce and oyster sauce.
- Grate the garlic and ginger, then add both to the pan and mix it all together. Turn off the heat and set aside to cool down.
- Lay the gyoza wrappers on a chopping board and set a small cup of water nearby. Wet the edges of each wrapper, add a teaspoon of filling and fold the bottom of the gyoza to the top. Make 3 pleats on each side (see video starting at 2:30), press all pleats well. Fold all the gyozas.
- Heat a frying pan over medium-high heat. Add a bit of oil to the pan. Place the gyoza in the pan one by one. Fry until golden brown. Turn with chopsticks or use a spatula.
- Add boiled water to the pan (about 1cm / 0.5 inch deep) and let it steam for 2 minutes.
- Add the gyozas to a plate. Add oyster sauce, seaweed salad and top with furikake or sesame seeds.
Enjoy!
These Gyoza are simple to make and sooooo yummi!