Vegetarian Gyosas with Colored Wrappers

Ingredients

• 30 g Dried shiitake mushrooms (Soak for 4 h in warm water)
• 30 g Mung bean vermicelli (Soak for 30 min in cold water)
• 150 g Raw beet (Peeled, cut into pieces and blended with 80 ml water)
• 80 ml Water (for beet juice)
• 500 g Wheat flour (type 45) (250 g for the red dough, 250 g for the green dough)
• 5 g Salt (2.5 g for each dough + pinch for the mushrooms)
• 100 g Fresh spinach (Blended with 100 ml water for the green dough)
• 100 ml Water (for green dough)
• 200 g Medium-firm tofu (Cut into 0.5 cm slices then fried 6 min)
• 30 ml Sunflower oil (For frying the tofu and cooking the gyosas)
• 30 ml Sesame oil (For the filling and finishing the cooking)
• 2.5 g Ground pepper (½ teaspoon in the filling)
• 45 ml Light soy sauce (2 tbsp in the filling + 1 tbsp for the accompanying sauce)
• 5 g Garlic (garlic leaves) (Added to the filling just before folding)
• 30 ml Black rice vinegar (For the accompanying sauce)
• 5 ml Chili oil (For the accompanying sauce)
• 15 g Tapioca or corn starch (To dust the wrappers before cutting)

Instructions

1. Rehydrating shiitake mushrooms

   Place the dried shiitake mushrooms in a bowl of warm water and let soak for 4 hours. If short on time, boil them for 1 hour.

   Time: PT4H

2. Rehydrating mung bean vermicelli

   Put the vermicelli in a bowl of cold water and let soak for 30 minutes, then drain.

   Time: PT30M

3. Preparing beet juice

   Peel the beet, cut into pieces, blend with 80 ml water, strain and weigh 125 g of juice obtained.

   Time: PT10M

4. Red dough (beet)

   In a large bowl, mix 250 g flour, 2.5 g salt and the beet juice. Knead until fully absorbed, form a ball and let rest 30 minutes under plastic wrap.

   Time: PT35M

5. Green dough (spinach)

   Blend 100 g fresh spinach with 100 ml water, weigh 125 g puree, incorporate into 250 g flour and 2.5 g salt. Knead, form a ball and rest 30 minutes under plastic wrap.

   Time: PT35M

6. Final rest of both doughs

   Cover both dough balls and let rest an additional 1 hour at room temperature.

   Time: PT1H

7. Fried tofu

   Cut the tofu into 0.5 cm slices, fry in 15 ml sunflower oil over medium heat 3 minutes each side, then let cool on paper towels.

   Time: PT8M

   Temperature: feu moyen

8. Preparing the mushrooms

   Press the rehydrated mushrooms to remove excess water, cut into small dice.

   Time: PT5M

9. Cutting the vermicelli

   Cut the soaked vermicelli into 2 cm pieces.

   Time: PT2M

10. Filling mixture

    In a bowl, mix the mushrooms, fried tofu cut into small cubes, vermicelli, 2.5 g pepper, 2.5 g salt, 30 ml light soy sauce and 5 g minced garlic. Set aside.

    Time: PT5M

11. Accompanying sauce

    Mix 15 ml light soy sauce, 30 ml black rice vinegar and 5 ml chili oil in a small bowl.

    Time: PT2M

12. Rolling the doughs

    Divide each dough into portions, roll out with a rolling pin into very thin sheets (about 2 mm). Lightly dust with tapioca starch between each layer to prevent sticking.

    Time: PT20M

13. Cutting the circles

    Dust each dough sheet with a little starch, then cut 9 cm diameter circles using a cookie cutter.

    Time: PT5M

14. Assembling the gyosas

    Place a tablespoon of filling in the center of each circle, lightly moisten the edge with a bit of water, fold and pinch the edges to seal. Repeat until the dough is used up.

    Time: PT10M

15. Cooking the gyosas

    Heat the pan over medium heat, add 1 tbsp sunflower oil, arrange the gyosas without overlapping. Brown for 5 minutes, then add 250 ml water, cover and cook over low heat 6 minutes. Remove the lid, let evaporate over high heat 2 minutes, add 2 tbsp sesame oil and sauté 4 more minutes until the bottom is nicely crispy.

    Time: PT20M

    Temperature: feu moyen

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dried shiitake mushrooms: Fresh shiitake mushrooms
• Instead of Mung bean vermicelli: Rice vermicelli
• Instead of Raw beet: Red carrot
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Fresh spinach: Kale
• Instead of Medium-firm tofu: Tempeh
• Instead of Sunflower oil: Neutral vegetable oil
• Instead of Sesame oil: Toasted sesame oil
• Instead of Light soy sauce: Tamari
• Instead of Garlic (garlic leaves): Minced garlic
• Instead of Black rice vinegar: Mild balsamic vinegar
• Instead of Chili oil: Sriracha sauce
• Instead of Tapioca or corn starch: Potato starch

Equipment Needed

• Large bowl
• Soaking pot
• Immersion blender or blender
• Sieve or strainer
• Kitchen scale
• Rolling pin
• Chef's knife
• Cutting board
• Non‑stick skillet (25‑30 cm)
• Silicone spatula
• Kitchen tongs (optional)
• Paper towels (optional)
• Plastic wrap or lid
• Measuring spoons (tablespoon, teaspoon)

Critical Steps — Do Not Skip

• Rehydrating shiitake mushrooms
• Resting and kneading both doughs
• Rolling the doughs into very thin sheets
• Proper sealing of the gyosas
• Final cooking (browning + steaming + high‑heat finish)

Chef Tips from the Video

• Using tapioca starch gives a smoother surface than corn flour.
• For a stronger flavor, add a small teaspoon of freshly grated ginger to the filling.
• Serve the gyosas with fresh cilantro leaves and lime wedges.

Troubleshooting

Storage

Refrigerator: Store uncooked gyosas in an airtight container for 2 days.

Freezer: After cooking, let cool then place in a freezer bag for 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare both doughs the day before and keep them refrigerated, covered.
• The filling keeps for 24 hours refrigerated, well covered.
• Gyosas can be assembled, frozen on a tray, then transferred to a bag before cooking.