Substance_P@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agoHomemade vegan Gyozas.lemmy.worldimagemessage-square22fedilinkarrow-up1204arrow-down115
arrow-up1189arrow-down1imageHomemade vegan Gyozas.lemmy.worldSubstance_P@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square22fedilink
minus-squareSubstance_P@lemmy.worldOPlinkfedilinkEnglisharrow-up11·edit-21 year agoFOR THE FILLING: Oil for cooking 1 tablespoon ginger (minced) 1 large onion (chopped) 2 cups shiitake mushrooms (chopped) 1 1/2 cups cabbage (finely shredded) 1 1/2 cups carrot (finely shredded) 1 cup garlic chives (Chinese chives, finely chopped) 1/2 cup green onion FOR THE MARINADE: 1/4 teaspoon white pepper 2 teaspoons sesame oil 1.5 teaspoons Shaoxing wine (or dry sherry) 1.5 teaspoons Jiu 2 tablespoon soy sauce 1 teaspoon mirin or a touch of sugar/white vinegar salt (to taste) I use a great app called Paprika and bulk up these ingredients to a bigger ratio. The filling is all cooked in batches in a wok beforehand, seasoned slightly as I go with salt, but cooking the veg off lends that distinct flavor. (sorry about the bad editing)
minus-squaretoomanypancakes@lemmy.worldlinkfedilinkEnglisharrow-up2·1 year agoThat sounds bomb as hell, I would devour those. Thanks for sharing the recipe!
minus-squareCatoblepas@lemmy.blahaj.zonelinkfedilinkEnglisharrow-up1arrow-down1·1 year agoIf you’re not already doing it, you can make it a lot easier to get excess moisture out of the filling by salting the cabbage and squeezing it. I follow the method explained here and it works well.
FOR THE FILLING:
Oil for cooking 1 tablespoon ginger (minced) 1 large onion (chopped) 2 cups shiitake mushrooms (chopped) 1 1/2 cups cabbage (finely shredded) 1 1/2 cups carrot (finely shredded) 1 cup garlic chives (Chinese chives, finely chopped) 1/2 cup green onion
FOR THE MARINADE:
1/4 teaspoon white pepper 2 teaspoons sesame oil 1.5 teaspoons Shaoxing wine (or dry sherry) 1.5 teaspoons Jiu 2 tablespoon soy sauce 1 teaspoon mirin or a touch of sugar/white vinegar salt (to taste)
I use a great app called Paprika and bulk up these ingredients to a bigger ratio.
The filling is all cooked in batches in a wok beforehand, seasoned slightly as I go with salt, but cooking the veg off lends that distinct flavor.
(sorry about the bad editing)
That sounds bomb as hell, I would devour those. Thanks for sharing the recipe!
If you’re not already doing it, you can make it a lot easier to get excess moisture out of the filling by salting the cabbage and squeezing it. I follow the method explained here and it works well.