Vegan Gyoza

Main dish.

Ingredients

Instructions

Optional making wrappers from scratch: Combine 405g AP flour, 3/4tsb salt and 3/4-1 cup warm water and mix until soft. The do thing in video to make wrappers.

Mix cabbage and salt in a mixing bowl and let it sit for 10 minutes. This will help cabbage to release it's moisture. Meanwhile, chop 3 green onions.

Place salted cabbage on a clean kitchen towel and squeeze all of its moisture. Place cabbage in a large mixing bowl along with green onions, garlic, ginger, plant based meat, sesame oil, soy sauce, agave nectar, silken tofu blended with a small amount of water (or grated ma (nagaimo)) and black pepper. Mix everything well together.

Bring one gyoza wrapper at a time on your palm and slightly wet edge with water. Place 2 to 3 tsp filling in middle, fold as a half moon shape. Seal by folding one side of wrapper 1/4 inch then press edges together and repeat until gyoza is completely sealed. Place on a baking pan or any clean flat work surface and repeat until you are done with wrappers and filling.

Heat a 8 to 9 inch skillet over medium high heat, add cooking oil to cover bottom of skillet. Place 8 to 10 gyoza. Quickly mix 2/3 cup of cold water and 2 tsp all purpose flour in a mixing bowl and pour into skillet. Cover immediately and let it cook until it's fully cooked and most of moisture's evaporated, about 5 to 6 minutes.

While gyoza is cooking, go ahead and make dipping sauce! You can make any of your favorite style dipping sauces, and today I decided to make miso dipping sauce. Just mix miso, soy sauce, rice vinegar, sesame or chili oil, agave nectar and chopped green onion in a mixing bowl and it's done! Carefully place gyoza on a plate and serve with miso dipping sauce. Enjoy!