Tempeh & Kale Steamed Gyoza

Whew! Sorry for the neglect 'round these parts. We were having a little tussle with the internet. Never fear though, we're back up!

Can I just say...while the entire rest of the continental US is apparently having some sort of "snowpocalypse" (I get it Al Roker, okay? I get it!), in Alaska, we have not even a single flake of snow to our name.

I'm terribly upset about it. 

I had a real hankering for gyoza (more than usual) the other night, so I whipped up these little guys. Gyoza, or potstickers, or dumplings (they go by many names) are really very easy. If you've never made them before, don't be frightened. It's basically just a minced stir-fry that's wrapped in dough and steamed. Super easy. Pinky promise. 

Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
“Whatever the present moment contains, accept it as if you had chosen it. Always work with it, not against it. ”
— Eckhart Tolle
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.

Bob. Always giving me that, "Hey, when you get those done...you know...in my belly. I'll just wait here."

Have you ever thought about who your dog would be if he/she was a human? Bailey would 100% be an aloof, bossy and dramatic, gay accountant. We decided this years ago. 

Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.

Tempeh & Kale Steamed Gyoza

Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal. NOTES: Use a food processor for speedy mincing. Square wrappers, instead of round can be used. I like my gyoza steamed, but these can be pan-fried too. This recipe uses all the wrappers and filling, any leftover, cooked gyoza can be frozen.

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Yield: 40 gyoza

Ingredients

  • 1 Tbsp. sesame oil
  • 1/2 small red onion, minced
  • 3 large garlic cloves, minced
  • 3 oz. crimini mushrooms, minced
  • 2 large celery stalks, minced
  • 8 oz. block of tempeh, minced
  • 4 large kale leaves and stems, minced
  • 1 Tbsp. fresh ginger, minced
  • 2/3 cup soy sauce
  • 1 Tbsp. agave nectar
  • 1 package of 40 circular wonton/gyoza/pot sticker wrappers
  • -- Dipping Sauce --
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. agave nectar
  • 1/2 Tbsp. sweet chili sauce
  • dash of sesame seeds

Cooking Directions

  1. In a large rimmed frying pan, heat the sesame oil over low.
  2. In a food processor, pulse the onion, garlic, and mushrooms until minced. Add to the sesame oil and sauté for a few minutes.
  3. Now, add the celery, tempeh, and kale to the food processor and pulse until minced. Add to the sesame oil and sauté for a few minutes.
  4. Mince the fresh ginger by hand and add it to the frying pan.
  5. Add the soy sauce and agave nectar to the frying pan and continue to sauté, stirring often, for about 10 minutes.
  6. Meanwhile, whisk all the dipping sauce ingredients in a small bowl. Fill a seperate small bowl with water for making the gyoza.
  7. When making the gyoza, I like to do them in batches. Make as many as will fit in the steamer without touching and while they’re steaming, assemble more. To assemble the gyoza, place about ½ Tbsp. of the filling in the center of the wrapper. Dip your fingers in the small bowl of water to wet the edges of the circle. Fold in half, and crimp along the edges, pressing very firmly to close the wrapper edges.
  8. Place as many gyoza as will fit on a parchment paper lined steamer basket. Steam for about 5 minutes. Remove and repeat with remaining gyoza. This recipe should use all the wrappers and filling.
  9. Serve hot with the dipping sauce.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.
Produce On Parade - Tempeh & Kale Steamed Dumplings - Tender kale and meaty tempeh fill a silky, steamed gyoza for a healthy and impressive meal.

Good Deed of The Day

The University of Wisconsin-Madison researchers are poised to begin lethal experiments that will take baby monkeys away from their mothers and inflict anxiety on them. I had heard about this being done in the past on a podcast I listened to last week and apparently it's still being carried out. Please sign this petition to urge Chancellor Rebecca M. Blank to intervene and prohibit these experiments from moving forward.

Dutch Word of The Day

Dumpling --> knoedel (kah-noodle) ... I'm going to start calling Todd knoedel, muah haha. 

Vegetable Protein Gyoza

“I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do. ”
— Edward Everett Hale

Remember when I reviewed Julia Muller's new cookbook, Let Them Eat Kale, well there will be a giveaway at the bottom of this post! It's such a wonderful book, if you want to read my review of it please see this post and of course, enter the drawing below!

You guys are going to really want to make these. Homemade gyoza are astronomically tastier and healthier than their store-bought brethren. Plus, if you're vegan like me it can be difficult to find cruelty-free ones in the grocery store. 

My gyoza (aka pot sticker or wonton) might look a bit odd, and that's because I like to use red cabbage instead of green. However, green cabbage will work just fine too. These little guys pack a big protein punch thanks to TVP, which works beautifully because it soaks up all the saucy goodness and creates a perfect "meat-like" texture for the gyoza filling.

Produce On Parade - Vegetable Protein Gyoza - A veggie filled gyoza that's also packed with protein, but vegan! Quick and easy with the help of a food processor. Steamed or pan-fried and two instructioons n how to fold.

If you use a food processor to prepare the vegetables, this recipe will come together in a snap. I've included directions on how to steam or pan fry the little buggers (I like mine steamed) and also two different folding methods.

Yep, they're pretty darn foolproof. If you've never made them before, now's the perfect opportunity! Don't worry, I'll be your copilot. 

The best part about my recipe is that you'll have some filling leftover that can be frozen for quick gyoza prep when you get a mad hankering for them, like I often do. Also, the wrappers can be frozen too in case you only want to use half a package. 

Produce On Parade - Vegetable Protein Gyoza
Produce On Parade - Vegetable Protein Gyoza
Produce On Parade - Vegetable Protein Gyoza
Produce On Parade - Vegetable Protein Gyoza

Just look how awesome they are! I swear they're super duper easy to fold up. Here, I'll show you how to make a "nun's hat" gyoza. 

Produce On Parade - How to fold a nun's hat gyoza

In case you a weird bias with regards to nuns, here's how to fold a simple, delicious little gyoza package.

Produce On Parade - Produce On Parade - How to fold a package gyoza

See? I told you it was easy. Now go make some gyoza and impress your friends, family, and your tastebuds!

Produce On Parade - Vegetable Protein Gyoza
print recipe
Vegetable Protein Gyoza
by August-13-2014
A veggie filled gyoza that's also packed with protein, but vegan! Quick and easy with the help of a food processor. Steamed or pan-fried and two instructions on how to fold. Inspired by Half Baked Harvest.
Ingredients
  • 1 Tbsp. sesame oil
  • ½ brown onion, minced
  • 4 garlic cloves, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 lb. Crimini mushrooms, minced
  • 1 red bell pepper, minced
  • ½ head (10 oz.) red or green cabbage, minced
  • ¼ cup liquid amino acids or soy sauce
  • 1 Tbsp. agave nectar or brown sugar
  • 1 cup TVP (textured vegetable protein)
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 package of 40 wonton/gyoza/pot sticker wrappers
  • ¼ cup mirin or rice wine vinegar
  • ¼ cup liquid amino acids or soy sauce
  • 1 Tbsp. agave nectar or brown sugar
  • 1 Tbsp. sweet chili sauce
  • 1 tsp. fresh ginger, minced
  • dash of sesame seeds
Instructions
I use a food processor to mince the vegetables. If you don’t have one, it’s a good idea to prep all the vegetables ahead of time. In a large frying pan, heat the sesame oil over medium. Add the onion and garlic. Sauté until the onions begin to brown, about 3 minutes. Add the ginger and mushrooms and continue to sauté until the mushrooms lose most their moisture, about 8-10 minutes. Then, add the bell pepper and cabbage. Continue to cook for an additional 5 minutes, until most of the water from the vegetables has evaporated. This will allow for concentrated flavors.Now add the soy sauce, agave nectar, and TVP. Stir well to combine and reduce heat to low. Cook for about 3-5 minutes, until the TVP has soaked up all the liquid and is tender. Remove from heat and stir in the cilantro. Set aside. In a small bowl add about ½ cup of cold water. To assemble the gyoza, lay a wrapper flat and with a finger, wet the bottom edge closest to you and up half the sides with the water. Place one heaping teaspoon of the filling into the lower middle portion of the wrapper and fold in half lengthwise, pressing all the sides together. Careful not to overfill. Fold in half lengthwise again and then wet the lower right corner and the left top corner. Bring the two together and press to connect. Set aside and repeat with remaining wrappers. Any leftover filling can be frozen for quick gyoza making later. Also, the wrappers can be frozen too. The assembled gyoza can be steamed or pan fried. I prefer mine steamed only, but if you want them pan fried there are instructions below as well.To steam: Prepare your steamer with a few inches of water. Line the steamer basket with parchment paper to fit and spray with a nonstick cooking spray for good measure. Once the water is ready, add as many gyozas as possible without them touching. Steam for about 5 minutes, remove from the steamer basket and repeat with remaining gyoza. To pan fry: Heat a few tablespoons of oil in a large frying pan over medium. Add as many gyoza as possible without them touching. Allow to brown for a minute or two, then add about ¼ cup of water and cover with a lid. Cook for about 3-5 minutes, until most of the water is evaporated. Gently remove from the pan and repeat with reaming gyoza.For the Sauce: Combine all the ingredients below the gyoza wrappers in a small bowl and whisk well.Serve hot with the dipping sauce. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 40 potstickers
Produce On Parade - Vegetable Protein Gyoza
Produce On Parade - Vegetable Protein Gyoza

German Word of The Day

Wonton --> Wan-Tan (vahn-tahn)

Good Deed of The Day

Do you know what a pangolin is? I didn't! Well, they are one of the cutest little creatures you've ever seen and are nearly extinct in the wild. However, in Vietnam and China, the animals are still considered a delicacy. Please help take pangolins off the menu by urging the Chinese and Vietnamese policymakers to stop standing by idly while the pangolin is hunted to extinction! 

A Giveaway!