Not bland vegetarian gyoza filling?
January 20, 2023 8:27 PM Subscribe
I'm looking for recipes, with amounts listed, for vegetarian gyoza.
I think it's gyoza making time again, and it reminded me the last time I tried to make vegetarian gyoza the recipe I tried was bland, so I turn to you. Do you know any recipes?
*English language or Japanese language OK
*I need to know amounts, like "1 cup of this and one tablespoon of that," or grams OK too. Or "equal amount of A to B" also OK. Just not a list of ingredients with no clue as to how much to put in please.
*I will buy the wrappers, so recipe with just filling info fine
*It doesn't have to be "typical" flavors of gyoza filling, just something you personally find tasty
Thank you!!
I think it's gyoza making time again, and it reminded me the last time I tried to make vegetarian gyoza the recipe I tried was bland, so I turn to you. Do you know any recipes?
*English language or Japanese language OK
*I need to know amounts, like "1 cup of this and one tablespoon of that," or grams OK too. Or "equal amount of A to B" also OK. Just not a list of ingredients with no clue as to how much to put in please.
*I will buy the wrappers, so recipe with just filling info fine
*It doesn't have to be "typical" flavors of gyoza filling, just something you personally find tasty
Thank you!!
The Celery and Peanut wonton recipe by Meera Sodha is really good. I feel like it would work in gyoza too? I have made this for folks who are very cynical about celery, and they liked it a lot!
posted by sedimentary_deer at 2:15 AM on January 21, 2023
posted by sedimentary_deer at 2:15 AM on January 21, 2023
Adam Liaw's filling recipe is simple but tasted great. Don't need to make the skins, just use regular gow gee wrappers. Includes a video.
posted by some little punk in a rocket at 4:42 AM on January 21, 2023 [1 favorite]
posted by some little punk in a rocket at 4:42 AM on January 21, 2023 [1 favorite]
I've made the kimchi & tofu gyoza from Tim Anderson's Vegan Japaneasy and they're good! The recipe is also on Nigella Lawson's blog.
posted by bcwinters at 5:41 AM on January 21, 2023
posted by bcwinters at 5:41 AM on January 21, 2023
Strongly recommend the filling from this shiitake gyoza recipe. I use a different cooking method (fry first, then add water to the pan) and a different sauce (mix of soy, rice vinegar and chilli oil), but they're the only vegetarian gyoza I've tried that have the depth of flavour I want.
posted by ManyLeggedCreature at 7:03 AM on January 21, 2023 [1 favorite]
posted by ManyLeggedCreature at 7:03 AM on January 21, 2023 [1 favorite]
I really like the spinach, egg, and shiitake dumplings from Chinese Soul Food by Hsiao-Ching Chou.
2 tbsp vegetable oil, divided
2 large eggs, beaten
2 stalks green onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped (I used frozen; after thawing, squeeze to drain thoroughly)
1 cup grated carrots
6 medium dried shiitake mushrooms, soaked in warm water to reconstitute, finely diced
1 small bundle bean thread noodles, soaked in warm water to reconstitute, roughly chopped
2 tbsp soy sauce
1/2 tsp sesame oil
Preheat a wok over medium heat for a minute, then add 1 tablespoon of oil and heat until shimmering. Add the eggs and gently scramble to medium hard curds. Transfer the eggs to a bowl and clean the wok.
Heat the wok again, and add the remaining 1 tbsp of oil. Immediately add the onions and garlic, stir fry for 30 seconds. Add the spinach, stirfry for 30 seconds. Add the eggs, carrots, and mushrooms, and stir well, then add the bean thread and reduce the heat to low.
Add the soy sauce and stir continuously for 30 seconds, then add the sesame oil. Stir once more, then remove from heat. Taste a little and salt if needed - it should be a little over salted.
Delicious as dumplings, delicious eaten directly from the wok.
posted by punchtothehead at 2:38 PM on January 21, 2023 [1 favorite]
2 tbsp vegetable oil, divided
2 large eggs, beaten
2 stalks green onion, finely chopped
2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped (I used frozen; after thawing, squeeze to drain thoroughly)
1 cup grated carrots
6 medium dried shiitake mushrooms, soaked in warm water to reconstitute, finely diced
1 small bundle bean thread noodles, soaked in warm water to reconstitute, roughly chopped
2 tbsp soy sauce
1/2 tsp sesame oil
Preheat a wok over medium heat for a minute, then add 1 tablespoon of oil and heat until shimmering. Add the eggs and gently scramble to medium hard curds. Transfer the eggs to a bowl and clean the wok.
Heat the wok again, and add the remaining 1 tbsp of oil. Immediately add the onions and garlic, stir fry for 30 seconds. Add the spinach, stirfry for 30 seconds. Add the eggs, carrots, and mushrooms, and stir well, then add the bean thread and reduce the heat to low.
Add the soy sauce and stir continuously for 30 seconds, then add the sesame oil. Stir once more, then remove from heat. Taste a little and salt if needed - it should be a little over salted.
Delicious as dumplings, delicious eaten directly from the wok.
posted by punchtothehead at 2:38 PM on January 21, 2023 [1 favorite]
I found this chili crisp dumpling recipe from the New York Times to be a fun departure from the usual vegetarian fillings! They've got a flavorful kick with tofu to round it out and they work great with standard dumpling wrappers.
I also use ManyLeggedCreature's cooking method! It's easier to get a bit of char on the dumplings when you fry them before steaming them.
posted by Brassica oleracea at 5:45 PM on January 21, 2023 [1 favorite]
I also use ManyLeggedCreature's cooking method! It's easier to get a bit of char on the dumplings when you fry them before steaming them.
posted by Brassica oleracea at 5:45 PM on January 21, 2023 [1 favorite]
Response by poster: Hi! I'm going to work my way down through these answers eventually. First off, I didn't get ahold of the squash dumpling recipe yet but I figured maybe I could google squash salad (kabocha salad), make that, and use it as a filling. It was very good. Based it on this
https://www.kewpie.co.jp/recipes/basicsalad/salad04/
Zap a quarter of a cut up kabocha squash (360 grams?) in the microwave at 600 watts for 5 or 6 minutes. Stir fry a diced onion and a diced clove of garlic in frying pan with a little oil until cooked. Mix squash and onion/garlic together, smash up the squash. Add 4 tablespoons of kewpie mayonnaise, a pinch of salt and pepper to taste. Use this mixture as your gyoza filling. If there is left over, eat it going "yum yum yum" to yourself.
posted by karasu at 2:56 AM on January 22, 2023 [3 favorites]
https://www.kewpie.co.jp/recipes/basicsalad/salad04/
Zap a quarter of a cut up kabocha squash (360 grams?) in the microwave at 600 watts for 5 or 6 minutes. Stir fry a diced onion and a diced clove of garlic in frying pan with a little oil until cooked. Mix squash and onion/garlic together, smash up the squash. Add 4 tablespoons of kewpie mayonnaise, a pinch of salt and pepper to taste. Use this mixture as your gyoza filling. If there is left over, eat it going "yum yum yum" to yourself.
posted by karasu at 2:56 AM on January 22, 2023 [3 favorites]
Chinese vegetarian Jiaozhi fillings tend to be cabbage and chives, with shitake mushrooms and maybe some carrots for color.
Start with julienned ginger, pan fry that in oil, then add onion, then add shiitake mushrooms, then finally add carrots and cabbage until everything is cooked, and what you got looks kinda like dry slaw. Add Chinese chives, pepper, sesame oil, shaoxing wine, soy sauce, sugar, ansd salt to taste. Add oil to make the whole thing easy to scoop.
posted by kschang at 3:04 PM on January 22, 2023
Start with julienned ginger, pan fry that in oil, then add onion, then add shiitake mushrooms, then finally add carrots and cabbage until everything is cooked, and what you got looks kinda like dry slaw. Add Chinese chives, pepper, sesame oil, shaoxing wine, soy sauce, sugar, ansd salt to taste. Add oil to make the whole thing easy to scoop.
posted by kschang at 3:04 PM on January 22, 2023
This thread is closed to new comments.
posted by blnkfrnk at 8:43 PM on January 20, 2023 [1 favorite]