How to bake delicious
"TOKYO VEGAN GYOZA"(for 15 pieces)
I've listed the general baking method
on the package,
but here's the REPUBLI9
recommended baking method
for crispy,
firm browning in more oil!
Try adjusting it to your liking.
If you're worried about oil,
I highly recommend the steamed gyoza, too!
Add more oil to the bottom of the pan so that it is evenly distributed, and put it on medium heat.
Arrange the gyoza so that they do not overlap with each other as they are frozen, and bake them until they become a light fox color. (Roughly 80cc of boiling water).
Baking on medium heat for 3 to 4 minutes will drain the water (a rough crackle should be heard).
Remove the lid and turn the heat to low heat to blow off the steam (at this time, add a small amount of sesame oil to increase the flavor).
Healthy Tokyo Vegan dumplings made from only vegetables.
Recommended by
Chef Saito[Ichirin Hnanare]
#1 Tokyo Vegan Gyoza in hot
and sour soup(Sanratang)
A suggestion for a combination of summery,
refreshing tomatoes and Tokyo vegan gyoza.
A simple yet authentic taste,
the sourness is addictive and recommended.
- Chef's One Point Advice
- When you want to take out the natural flavor at home, the recommended thing when you want to take out the natural flavor at home is the kelp tea that I used this time, too. Since the Tokyo Vegan Gyoza is flavored, only 1 gram of salt is sufficient.
Tokyo Vegan Gyoza in hot
and sour soup(For two people)
［material］
- ・Tokyo Vegan Gyoza
- 6 pieces
- ・Lettuce
- 30g (1/8th jade scale)
- ・tomatoes
- 1/2 pc.
- ・Leeks.
- 20g (10 cm level)
- ・water
- 350ml
- (A) Kelp tea
- 2g
- (A) Salt
- 1g
- (A) Pepper
- Less
- (B) Potato starch
- 5g
- (B) Water
- 10ml
- ・Vinegar
- 10g
- ・Chinese parsley oil
- appropriate amount
［preliminary arrangements］
- ・Tear the lettuce into bite-sized pieces by hand.
- ・Cut the tomatoes into wedges. Peel the skins in hot
water to make them more palatable. - ・Slice leeks diagonally into thin strips.
Combine B to make potato starch with water.
［How to cook］
- Put the water in a pot over medium heat and when it comes to a boil, add the frozen Tokyo Vegan Gyoza.
- Add A, mix lightly and let sit for a minute, then add the lettuce, tomatoes and green onions.
- When the vegetables are cooked, add the potato starch with water and stir immediately, when it thickens, turn off the heat and add the vinegar.
- Place it in a bowl, add the right amount of chili oil, and it's ready to go!
- Chef's One Point Advice
- When you want to take out the natural flavor at home, the recommended thing when you want to take out the natural flavor at home is the kelp tea that I used this time, too. Since the Tokyo Vegan Gyoza is flavored, only 1 gram of salt is sufficient.
Ingredients and formula
The plant-based vegetable dumplings are
made entirely from domestic vegetables
and other plant-based ingredients
without chemical seasonings.
The gyoza is an excellent nutritional balance of umami
and sweetness from vegetables.
Component representation
Nutritional content per 100g of gyoza
- energy
- 178kcal
- carbohydrate
- 18.9g
- protein
- 5.5g
- salt
equivalent - 0.9g
- lipid
- 8.6g
Raw Material Name
Vegetables (cabbage, onion, ginger), vegetable oils and fats, granular vegetable protein, molasses, starch, salt, miso, yeast extract, vegetable seasoning, spices, skin (wheat flour, vegetable oils and fats, salt), (including wheat, soybean and sesame seeds).