About This Recipe
Vegetarian Gyoza with black garlic soy sauce and mango vinegar.
Ingredients
At Oliviers&Co
La Classique olive oil
Pressed olive & fresh chili pepper
Specialty vinegar with mango
Black garlic infused soy sauce
At the market
3 garlic cloves
40 g fresh ginger
200 g firm tofu
200 g mushrooms
2 carrots
2 spring onions
150 g pointed cabbage
A pinch of flaky sal
3 tbsp smooth peanut butter
4–5 tbsp water
Juice of ½ lime
1 bunch fresh coriander
1–2 tbsp toasted sesame seeds
1 pack gyoza wrappers
Directions
FILLING
Finely chop the garlic and ginger (a mini chopper works well) and sauté them for a few minutes in a high-sided pan with a bit of La Classique olive oil.
Finely chop the tofu, mushrooms, carrots, spring onions, and cabbage—using a food processor is helpful. Add them to the pan and sauté for 4–5 minutes.
Lower the heat slightly, then add black garlic soy sauce, mango vinegar, and a pinch of salt.
Stir well for a couple of minutes and remove from heat. Taste and adjust seasoning with more soy sauce or salt if needed.
SAUCE
Whisk or stir the peanut butter and water together first. It may separate initially—just keep stirring and it will come together.
Add lime juice, black garlic soy sauce, and mango vinegar. Mix until smooth. If the sauce is too thin for your liking, add a bit more peanut butter, but remember to taste and balance the flavors.
GYOZA
Take one gyoza wrapper, wet the edges, and place 1 tsp of filling on one half—leave about 0.5 cm clear around the edge. Fold the wrapper over and press tightly around the filling to seal the edges.
Wet your fingers as needed to help the dough stick. Create 4–5 small pleats or folds along the sealed edge to form fan-shaped dumplings.
As you go, place finished gyoza on a surface dusted with cornstarch or potato starch to prevent sticking.
Pan-fry the gyoza in La Classique olive oil until the bottom is dark golden and crisp. Then add a splash of water to the pan, cover with a lid, and steam for 4–5 minutes.
TO SERVE
Spread the sauce on the base of your serving platter, arrange the gyoza on top, and drizzle with chili oil. Finish with fresh coriander and toasted sesame seeds.
Enjoy!