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Vegetarian Gyosas with Colored Wrappers

Recipe by Cooking With Morgane

Homemade Asian dumplings with naturally colored dough (red beet and green spinach) filled with a flavorful mixture of fried tofu, shiitake mushrooms, mung bean vermicelli, and soy sauce. Served with a spicy vinegar sauce, these gyosas are crispy on the bottom and tender inside, perfect for a complete vegetarian meal.

MediumAsianServes 4

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Source Video
3h 34m
Prep
4h 33m
Cook
58m
Cleanup
9h 5m
Total

Cost Breakdown

$8.80
Total cost
$2.20
Per serving

Critical Success Points

  • 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)

Safety Warnings

  • Hot oil can cause burns: handle with care.
  • Do not leave rehydrated mushrooms at room temperature for more than 4 hours to avoid bacterial growth.

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