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Vegetarian Gyosas with Colored Wrappers
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.
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Cost Breakdown
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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