Mushroom and Tofu Gyoza

Dumpling lovers, this one’s for you. Our vegan mushroom and tofu gyoza bring together tender cabbage, tangy pickled mushrooms, and a whole lot of flavour. Perfect for a leisurely weekend kitchen session—get your mates together, put on the tunes and roll them out together, or chill out with your favourite album and turn dumpling-making into your new mindful ritual. Don’t forget to dunk them in our easy dipping sauce, boosted with your favourite chilli oil for that perfect spicy finish.

Ingredients

• ½ small savoy cabbage
• 200g chestnut or portabello mushrooms
• 4cm ginger, peeled and minced
• 1 tbsp garlic, minced
• 1 packet firm tofu, crumbled
• 1 jar The Umami One
• 3 spring onions, finely sliced
• 1 packet gyoza wrappers
• 1 tbsp chilli oil
• 1 tbsp Chinese vinegar

Method

1. Blitz the cabbage in a food processor (or cut as small as you can). Cover with 2tbsp salt, mix and leave to sit.
2. Drain the mushrooms from a jar of the Umami One, keeping the pickling liquid. Slice the mushrooms finely.
3. Blitz the chestnut mushrooms in a food processor to form a paste (or again, chop super finely). Heat a little oil in a fry pan and pan fry the mushroom for a couple of minutes.
4. Add the garlic and ginger and cook for 2 minutes. Add the tofu to the pan with the pickling liquid (keep a tablespoon or two for the dipping sauce). Simmer until the liquid as all been absorbed.
5. Squeeze the liquid from the cabbage, and discard.
6. Add the cabbage, the pickled mushrooms, and the spring onions to the mixture and cook for a couple of minutes.
7. Remove from the heat and leave to cool before rolling the gyoza. (There are great videos on youtube showing you how).
   
8. Steam, fry or boil your gyoza.
9. Make an easy dipping sauce by mixing the reserved liquid from pickled mushrooms with a little bit of chilli oil and Chinese vinegar.
10. Enjoy!