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Mushroom and Tofu Gyoza

The Umami One



  • 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 jam or oil


  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. Add the cabbage, The Umami One mushrooms and the finely sliced spring onions to the mixture and cook for a couple of minutes. Remove from the heat and leave to cool before rolling the gyoza. (There are great videos on youtube showing you the various styles).

  6. Make an easy dipping sauce by mixing the reserved liquid from The Umami One with a little bit of chilli jam or chilli oil.

  7. Steam, fry or boil your gyoza.

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