Vegetable gyoza
Vegetable gyoza
Yields 20
Inspired by the veg gyoza we enjoyed in Pai, Thailand at the night market
Ingredients
Filling
⅓ cup carrots – finely sliced
⅓ cup mushroom (brown)– finely sliced
⅓ cup celery– finely sliced
½ cup cabbage – finely sliced
1-inch ginger – peeled and finely minced or grated
3 to 4 cloves garlic - finely minced, grated or crushed
1 tablespoon sesame oil
3 tablespoons tamari
¼ cup green onion – sliced (use the white portion and save the green for the garnish)
Pinch of red pepper flakes
Fresh black pepper to taste
1 pkg of vegan gyoza or dumpling wrappers (use softened rice paper to make the dish gluten free)
¼ cup water for each batch. It is used for steaming the gyoza (depends on the size of your pan)
Dressing
3 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon of sucanat (you can substitute with other vegan sweeteners)
¼ teaspoon Sambal chili paste – optional if you like extra heat (It can also be served on the side)
Garnish
2 tablespoons sesame seeds
¼ cup green onion finely sliced – just use the green portion
Steps
Make dressing. Combine all the ingredients and set aside.
It will last 3 or 4 days in the fridge.
Make the filling. Start by finely slicing all the vegetables.
Combine all the ingredients except the green onions, red pepper flakes and black pepper and stir until it is well combined.
Sauté the mixture in a non-stick pan until it is softened. Add the red pepper flakes and black pepper to taste – then toss in green onions.
Remove the pan from the heat and let it cool before you fill the wrappers.
Place about 1 teaspoon of filling in each wrapper. Wet the edges, fold it in half and pinch the edges.
Steam the gyoza. I like using a bamboo steamer. If you don’t have one, bring the water in your pan to a simmer. (enough water to cover the bottom of the pan}. Drop in gyoza – turn once. Cook until translucent. Don’t overcrowd your pan. Ignore this step if you are using rice papers. To soften rice papers for rolling, dip them in a shallow bowl of very hot water.
Transfer the gyoza to a very hot non-stick frying pan. I find my grill pan works best. Cook until browned on each side.
Serve with the dressing drizzled on top – garnish with green onions and sesame seeds.
