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I where live, people life is getting back normal still you have to be had social distance, do not go lots of people, or wash hands every time go to outside, etc. finally lock down is finish and I go to back work, it is great I hope everything back to normal soon.
I want to talk about vegans today. Where I work we get lots of vegan guests some of who choose a vegan lifestyle and some for health reasons. A vegan diet is difficult as you need to learn what alternative foods to eat so as to get enough proteins, vitamins, and calcium etc, and the nutrients your body needs. So if you want be vegan please study for you’re the goo of your body.
Soybeans are a good source of high-quality, highly digestible protein and also calcium, Iron, vitamin E, and Zink etc. Shiitake mushroom is high in proteins as well but also lot of fiber and vitamin D.
I decide to make Vegan Gyoza because I made a lot of tofu and soy milk the other day and I have a lot of Okara, soy pulp, that can be used in so many things such as cookies, cakes, Japanese style Hamburg steak, meats balls, Japanese minced-Katsu, and of course Gyoza. Okara is an all-purpose and healthy source of protein. Okara used be free from tofu shops a long time ago but now you can buy it at tofu shops or from supermarkets in Japan and is today a superfood like chia and quinoa. See my videos on how to make soy milk on YouTube so you can get Okara from this process. Try to make some.
Gyoza skins usually only contain flour, salt, and water, you can make them, or you can buy them. However, if you are vegan check there is no egg in them. I will post how to make gyoza skins on my YouTube channel. When you make gyoza skins the taste and texture is better, but it will take time. You can make with your kids, your partner, your family or your friends. I listen to music when making cooking things that take time. Sometimes I listen scary stories on YouTube hahahah.
My husband had vegan gyoza without knowing and think they tasted any different from pork Gyoza.
Gyoza came from China and in Japan we started eating them from about 100 years ago. After WW2 Japanese Gyoza started to develop their own character and different prefectures have their own gyoza style. Most popular is Ustunomiya Gyoza. Utusnomiya is Gyoza town, lots of vegetables and meats, that’s Ustunomiysa style.
Other places, Fukushima, Kobe, Hamamatu (Shizuoka) and Hakata etc, all are famous for different styles. As you tcan imagine people make different styles Gyoza at home. Some people use regular cabbage instead Chinese cabbage, some people don’t use garlic, so you can try your style!
Also, if you have chance to go to Japan, try different Gyoza in different places.
This is my vegan gyoza style. I sometime use chickpea instead soy beans when I don’t have time to make Tofu or Soy milk.

今日はヴィーガンのお話です。まだまだ日本ではヴィーガンはここオーストラリア又は他の国よりは少ないと思います。毎年増えているとは思いますが、オーストラリアではヴィーガンレストラン又はカフェや普通のレストランでもヴィーガン用のメニューがあります。
ヴィーガンとベジタリアンの違いは簡単に言うと、ヴィーガンは動物性なものは一切食べません。食べ物だけではなく、ウール、革製品なども使用しないと言うのがヴィーガン協会では定められています。最近では蜂蜜、アボカドもダメと言う人も出てきます。理由は蜂にとって不公平だということだそうです。
最近ではヴィーガンの人達の中では卵や乳製品を摂取している人もいます。まあいろいろな形があっていいのでは？（笑）
ヴィーガン料理って難しそうと思う人も多いと思います、実はヴィーガン料理は意外と簡単なのです。私のウェブサイトにもヴィーガン料理は載せていますので参考にどうぞ。今回のレシピはとっても簡単にヴィーガン料理ができるというものです。皆さん餃子は好きですよね〜、それにとても身近なものだと思いますので、肩をはらずに作れますよ〜。
オカラさえあればいいのですから、あとは普通の餃子にように作ればいいのですよ！主人に何も言わずに食卓に出したら気付いていませんでしたよ！食後に伝えたら普通の餃子と思って食べていました（笑）。意地悪？？（笑）。味、食感がほとんど変わらないって言っておりました。うちの食卓には結構ヴィーガン食が出るのですよ〜。私たちはヴィーガンではありませんが、家で作るスープ、デザート等はヴィーガンですね〜。キッチンで実験するのが好きなのです（笑）。

Vegan Gyoza

High protein using Soy pulp OKARA and Shiitake mushroom

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Prep Time 30

Cook Time 10

Course Main Course

Cuisine Japanese

Servings 25 each

Ingredients

130 g Chinese cabbage*
50 g Garlic chives*
30 g Spring onion*
1 tsp Salt For * vegetables
100 g Okara Soy pulp
100 g Shiitake mushroom
1 tsp Garlic already minced
1 tsp Ginger Tube
2 tsp Sesame oil
2 tsp Soy sauce
1 tsp Sugar
⅛ tsp Salt
⅛ tsp pepper
For 8 Gyoza
2 tsp Rice oil 1 tsp + 1 tsp
1 tbsp Starch Corn or Potato
4 tbsp Water
For sauce (for 8 Gyoza)
½ each Lemon
1 tbsp Soy sauce
¼ tsp Dried chili

Instructions

Chop the Chinese cabbage, garlic chives and spring onion. put them into a bowl, add 1 tsp of salt, mix it well then leave stand for 30 mins to remove excess moisture from the vegetables.
if using fresh ginger and garlic, grate them. (in my fridge I always have minced garlic and a tube of ginger : fresh ginger is very expensive here is Australia.)
Chop shiitake mushrooms.
After 30 mins, wash the chopped well vegetables until the salt taste is gone.
Squeeze the chopped vegetables to remove any remaining moisture. (Gyoza doesn't like moisture.)
Put the chopped vegetables into a bowl.
Add Okara and the chopped shiitake mushroom.
Add ginger, garlic, soy sauce, sesame oil, sugar, salt and pepper.
Mix well.
Dust a tray with starch and spread it evenly. (This is to stop the Gyoza sticking to the pan and also help crisp the skin a little.)
Place a small amount of the filling in the centre of a Gyoza skin and fold the skin as shown in the pictures below. when done place the Gyoza on the dusted tray.
Making sauce for 8 Gyoza
Cut and squeeze ½ a lemon.
Add the lemon juice and 1 Tbsp of soy sauce into a bowl.
Add dried chili to the bowl and mix well.
Cooking Gyoza for 8 Gyoza
Add 1 tsp of oil to a frypan and turn heat to between mid and high.
Before the pan get too hot add Gyoza to the frypan.
Cook the Gyoza until Gyoza's bottom is nice brown colour.
Add 4 Tbsp of water to the frypan and add a lid on the frypan.
Cook until the water in the frypan in gone, then take off the lid and add 1 tsp of oil again on the Gyoza. (This will make it easy to remove the Gyoza and make the bottom a little crunchy.)
Using a tool (I use a long chopstick, but you can use anything comfortable for you.) to free the Gyoza from the pan.
Once the Gyoza are free, put a plate ( use a plate bigger than the frypan) on the frypan, and flip the frypan leaving the Gyoza on the plate. (Be careful, the frypan is hot.)

Video