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Vegan Gyoza

Marc Matsumoto
  • 50 minutes
  • Serves 40

INGREDIENTS

200 g

Cabbage

7 g

Garlic

2 1/2

cm Ginger, fresh

4

Scallions

2

Shiitake mushrooms, dried

400 g

Tofu, firm frozen

3 tbsp

Soy sauce

1/2 cup

Quinoa

1

Chili oil

1 tbsp

Potato starch

1 tsp

Salt

1/4 tsp

White pepper

2 tbsp

Rice vinegar

2 tbsp

Sesame oil, toasted

1

Vegetable oil

40

Gyoza wrappers

1 tbsp

Sake