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Japanese tofu recipe | Gyoza with nira and bean sprouts (almost vegetarian!) 😉 2018

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[youtube https://www.youtube.com/watch?v=gQl6uTEPq78&w=560&h=315]

– 10 out of 10 Especially because these are meatless

A lot healthier than eating pork or chicken Actually chicken is pretty healthy, right? Definitely better than pork Thought from the tofu These gyozas are crunchy on the outside since we fried it, soft around the main part since we steamed it Inside is crunchy thanks to the moyashi, tofu gives it a nice, little, soft meat-like texture

We're not trying to go fake meat, we're going tofu And the ginger, garlic and garlic chives or nira give it plenty of flavor along with the white pepper that we added and the dashi (Japanese music) – Hey what's going on guys, Pat here at All Day I Eat Like a Shark, where I share my Japanese cooking videos once a week If you are new here consider subscribing for more Japanese cooking videos, like this one So today what we're going to be doing, is making gyoza

Gyoza with tofu and moyashi or bean sprouts in particular So this is a little bit different than your traditional pork or chicken or beef gyoza and I have all my ingredients ready to go If you have made gyoza before let me know in the comments below; What kind of gyoza did you make or what is your favorite type of gyoza I would like to know So leave me a comment below

So before we get started we're going to go ahead and prep our tofu I have drained it a little bit but we're going to go ahead and expedite that draining process in the microwave This is one 14 ounce block of firm tofu and we're going to microwave it for about two minutes and 30 seconds That'll get all the excess water out which is very important for this particular recipe because we are going to be putting it in these gyoza skins and we don't want our filling to be mushy and wet Here, I have two and a half cups of moyashi (bean sprouts), two tablespoons of potato starch (katakuriko), about a tablespoon of garlic and a tablespoon of ginger, two tablespoons of soy sauce (shoyu), a teaspoon of dashi powder, two to three tablespoons of nira

So these are chives, garlic chives We're going to go ahead and chop these into little pieces These are going to be part of our filling The good thing about this recipe is that it is relatively adaptable so if you don't have moyashi on hand for example you may be able to substitute with cabbage Just make sure to coarsely to chop it

You also might want to maybe cook it a little bit or try to get a lot of that water out, because they do have a lot of water, just like moyashi So I'm just going to chop these into very small pieces Next thing we're going to do is chop up the moyashis Gonna pat these dry because we don't want the excess moisture in our filling and if you're used to meaty gyoza this is going to be a little bit different it doesn't have that meaty flavor, but it does have a little bit of umami thanks to the dashi powder that were using So I'm going to have this dry a little bit more

First time I made this, a while ago, I did not dry my moyashi all the way and I did not thoroughly dehydrate my tofu and it came out a little bit mushier than I expected it to This time we're going to be very careful about it I'm just going to chop this up into little pieces, doesn't need to be perfect, but the point of this is to get all of these big moyashi pieces into little pieces because we're using a relatively small gyoza wrapper, so gyoza skins and we want the moyashi to fit inside I'm not really mincing these I'm just chopping them up so that there aren't so many of the long pieces, like we started with It sounds like the tofu is done

As you can see some of the excess water has come out Soaked up by the paper towel And we can go ahead and combine everything into this big mixing bowl I have here We'll throw in the garlic and ginger first, this is too big, not working Just use my finger, the soy sauce (shoyu) this is just regular koikuchi shoyu which is the strong shoyu, dark shoyu, a teaspoon of dashi powder, two tablespoons of potato starch (katakuriko), throw in all our vegetables and the tofu as well

There's the chives and then here is all the moyashi I love nira in my gyoza Whenever I make chicken gyoza for example I always put nira in Just make sure to mix everything up, as thoroughly as possible We'll throw in the tofu and mash it all up into little bits so that it's evenly incorporated

Actually and then we'll put it into the gyoza wrappers and we'll heat it all together on the frying pan Just get any excess water out as much as possible Careful with the hot water squirting out of the tofu You don't want to burn yourself It is very warm still

You want to get a little bowl or dipping bowl for your fingers when you're making the wrappers I'm not really an expert in making gyoza but Emi's a little bit better than me, my girlfriend, but she's not here today Or she's here, she just didn't want to help, thanks for nothing! Just kidding She didn't want to help today, so I'm all on my own Poor Patrick

And this is firm tofu by the way You want that bite You could probably use extra-firm tofu if you really wanted that firm texture Alright, let's throw this in there Mash it all up

So you can see it comes together pretty quickly, just have to put a little bit of pressure and the tofu will break apart It smells just like it's gonna taste If you like chives, garlic and ginger you're gonna love this I'm just making sure all these larger pieces of tofu are going to be relatively small so about less than a quarter inch big Unless you like big chunks in your gyoza, then I guess you can leave them that large

Totally up to you So the last thing that we're going to do is we're going to season this with a little bit of white pepper You can also use black pepper, if that's what you prefer Whoo make sure not to inhale, it'll make you sneeze! I almost sneezed right there Now we're going to go and put this into little wrappers

So here are my wrappers This is my plate and this is my water for dipping my fingers So basically, we're going to put on one little wrapper, put on the filling Just about, I don't know, two to three teaspoons worth And then dip you finger in the water

Put the water on one side and then close it and then seal it where you put the water The water will help the dough to stick together, which is what we want Sometimes there's a bit of flour and it won't stick so just add a little bit more water and she should be good So there's, oops, there's one Gyoza is one of my favorite things to eat

I have been meaning to go Gyozakai, Gyoza World It's in Utsunomiya, which is a little bit North of Tokyo, where they have tons and tons of gyoza shops Where all they serve is gyoza Maybe some ramen too Or just gyoza on rice

There's two So as you can see this is a pretty labor intensive process but in my opinion, it's definitely worth it Homemade gyoza tastes so much better than frozen gyoza Whenever I go to restaurants I always make sure to ask, "Is this homemade? Did you make it here or is it frozen?" If it's frozen, not going to order it How bout you? So you want to make sure that your gyoza pockets are sealed because if you don't they will break open while you're cooking or while you're rotating them which you do not want

So I personally like my gyoza fried I used to like them steamed to be healthy but now I just like them fried They just taste a lot better with there crispy texture It's usually what I order these days So they're not too bad, there's five so far

I have a pretty good amount to go This is where if they had a machine that did this for me I would buy it That'd be so awesome So if you do decide to freeze these, you can, just make sure to put a little bit of flour around them because if you don't do that your skins are going to stick together Ideally you would section them into individual areas one per piece, which is how good, frozen gyoza comes from Japan

It comes in a tray where each of the little pieces are individually separated, so they don't stick together The more of these you do, the better that you'll get, the quicker that you'll get Especially if you don't really care about the look If you wanna make it have that little zigzag look, that'll take a little bit longer The pro-tip: when you're making gyoza, keep you palm dry, the palm that you're putting the gyoza in and just keep your index finger wet

Otherwise your gyoza wrapper is gonna stick to your hand And be very liberal with amount of water that you use to seal because if you don't put enough the wrapper's going to come undone Alright guys, so we are in the homestretch here We only have a few more to go I'm going to make these a little bit nicer than I have the other ones

Show you how you're supposed to fold them, so there's one, two, three, four, five, six There's a little bit of a fold so looks more like a traditional gyoza So all you have to do is just push the outside until it layers up on itself Not too bad I don't really think it has really much of an effect on flavor it's more so for presentation

And I agree, it does look nicer If you're not going to use these right away make sure you do not stack them like I have 'cause they will turn moist and start sticking together Especially because of the filling that we're using I used to always stuff my gyoza as much a possible but I found that I really like the wrapper when it's fried So I don't stuff them anymore

I just put a small amount And if you have leftover wrappers just save them for next time You can freeze them or your can fry them up individually and make won ton skin croutons, if you want to put them on a salad Alright guys, I have my cast iron here, preheating I'm going to throw on some olive oil, put in about a quarter inch of a layer

Throw on about half of these and then we're going to cover it with a lid So I'm going to let these cook and brown a little bit on the bottom and then we're going to throw in about two to three tablespoons of water You want to be careful when you do that because it's going to splatter all over the place 'cause of the oil See? Even just a little bit it's going to do that As soon as you do you want to put the cover right on so it doesn't splatter everywhere

Ready? We're going to go and do it right now One, two, three (pan sizzles) OK, so we'll let this cook for about a minute Alright so check the bottom, it looks like these are nicely browned Then I just use a spatula here

So I like to have my gyoza with soy sauce, little bit of shoyu, little bit of layu which is chili oil, regular rice vinegar That'll give you a nice sauce Go ahead and get one of these little crunchy babies There's that nice crust right there Mm, so good

Alright guys so here is my tofu gyoza with moyashi, nira, garlic chives, garlic and ginger Pretty big batch here This'll last me for a couple meals, potentially Maybe three, depending on how hungry I am Pretty easy recipe to put together Hopefully you guys'll give this a chance

Let me know if you do So if you want your gyoza completely crispy, just pan fry them Don't use any water But make sure that they don't burn, 'cause they do burn easily especially if you're using high heat So

This is a delicious gyoza recipe If you're trying to avoid meat, trying to eat more tofu, give it a shot Check out my tofu cookbook if you haven't already Link is in the description below Let me know in the comments below if you've made gyoza before, if you're planning on making this gyoza recipe in particular with tofu

Other than that, that'll be it for today and I will see you next time See ya! So much work You made me do it all by myself Do you feel bad?

Source: Youtube

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