Incredibly quick and easy Udon Gyoza made with udon, grounds, tofu and flavoured with garlic, ginger, sesame oil and soy sauce. These chewy, flavourful udon dumplings are the perfect dumplings to satisfy cravings!
- 1 bundle (200g) udon noodles
- 1 1/2 cup (230g) vegan ground beef
- 2-3 garlic cloves (12g), minced
- 2 tsp (8g) ginger, minced
- 50g tofu (or nagaimo)
- 1/3 cup (50g) shredded veggies of choice, optional
- 1 1/2 tbsp (15g) potato starch
- 1 tbsp (15ml) sesame oil
- 1 tbsp (15ml) soy sauce
- 1/8 tsp salt
- 1/8 tsp pepper
- rice paper, optional for crispy version (see blogpost for details)
- If udon noodles are frozen, place in a bowl covered and microwave for 3 minutes at 600 W or until no longer frozen. Alternatively, bring a pot of water to a boil and cook for 2 minutes. Drain with and rinse with cold water. Roughly chop udon noodles to about 1 inch pieces.
- Into a mixing bowl, combine the grounds, udon noodles, garlic, ginger, tofu, vegetables, potato starch, sesame oil, soy sauce, salt and pepper. Mix with your hands until well combined. It should feel and look like dumpling filling. Divide into 10-12 pieces, about 50g each. Roll into balls and slightly flatten with the palm of your hands. Place on a cooking tray and repeat until all the filling is prepared.
- Heat a pan over medium to medium high and add 1 tbsp of oil. Line the udon gyoza in the pan and cook each side until golden brown (about 2 minutes per side). Slice one in half to ensure it is fully cooked through. If still raw, reduce heat to medium low/medium add 2 tbsp of water and cover. Cook for another 1-2 minutes.
- Remove from heat. Arrange it on a plate and serve with dipping sauce of your choice (see blogpost for recommendations). Enjoy!
- Helpful Equipment: mixing bowl, cooking tray, turner
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).