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.
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.
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.
In case you a weird bias with regards to nuns, here's how to fold a simple, delicious little gyoza package.
See? I told you it was easy. Now go make some gyoza and impress your friends, family, and your tastebuds!
- 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
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!