Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, healthy macrobiotic vegetable gyoza. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Healthy Macrobiotic Vegetable Gyoza is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Healthy Macrobiotic Vegetable Gyoza is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have healthy macrobiotic vegetable gyoza using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Macrobiotic Vegetable Gyoza:

1. Take 30 Gyoza wrappers
2. Prepare 2 Koya-dofu (freeze-dried tofu)
3. Take 5 leaves Cabbage
4. Get 1 knob Ginger
5. Get 15 cm Green onions or scallions
6. Get 1 Spring onions or scallions
7. Get 70 grams Maitake mushrooms
8. Take 1 large, King oyster mushroom
9. Make ready 1 tbsp ●Soy sauce
10. Get 2 tbsp ●Sesame oil
11. Make ready 1 tsp ●Beet sugar
12. Get 1 tsp ●Vegetarian Chinese stock powder (optional)
13. Make ready 1 tsp at a time ★Plain flour (dissolved in water) to finish pan frying

Instructions to make Healthy Macrobiotic Vegetable Gyoza:

1. Soak the koya-dofu in water to rehydrate. Put the cabbage into a food processor to chop. Transfer the chopped cabbage into a bowl. Sprinkle with salt (not listed in the ingredients) and leave to sit for 20 minutes. Squeeze out the water from the cabbage.
2. Pulse the koya-dofu in your food processor, transfer to a separate bowl, and set aside.
3. Put the green onions, spring onions, king oyster mushroom, and maitake mushrooms into a food processor and chop finely. Grate the ginger.
4. Combine the ingredients from Steps 1, 2, and 3 with ● seasonings in a bowl and mix well. Wrap the mixture with gyoza pastries and pan fry.
5. [Tips for frying:] Heat some sesame oil (not listed in the ingredients) and arrange the gyoza in circle. Fry over medium heat for 4 to 5 minutes. Agitate the frying pan occasionally.
6. After the bottom of the gyoza has browned, drizzle over a slurry of 50-60 ml water and 1 teaspoon ★ plain flour. Cover with a lid and reduce the heat to low. Continue to fry for about 3 minutes.
7. Uncover the lid and turn the heat to high. Evaporate the water and cook until crispy. The gyoza with crispy bits are done.
8. This packet of Chinese stock powder is vegetarian, but if you can't find it, simply omit it.

So that’s going to wrap this up for this special food healthy macrobiotic vegetable gyoza recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!