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Vegan Gyoza

What you need: 

2 tablespoons vegetable oil, divided
1/3 cup carrots, finely chopped
2 tablespoons garlic, finely minced (3-4 cloves)
1/3 cup celery, finely chopped
1 tablespoon sesame oil
1 cup bok choy, napa cabbage or kale, finely chopped
1/2 cup shiitake, king oyster or portobello mushrooms, finely chopped
1-2 inch piece ginger, peeled and finely grated
red pepper flakes, to taste
fresh black pepper, to taste
1/4 cup green onions, finely chopped
2-4 tablespoons tamari or soy sauce
1 package (16 ounces) vegan gyoza or dumpling wrappers
2-6 tablespoons water, for steaming
Sesame chili soy sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
red pepper flakes, to taste

What you do: 

1. To prepare filling, over medium-high heat, add 1 tablespoon vegetable oil to a hot skillet or wok. Once oil is hot, drop in the carrots and garlic and cook for 4 minutes, stirring constantly. Add the celery and cook for another 2 minutes, while stirring constantly. Next toss in the sesame oil, mushrooms, cabbage, ginger, pepper and chili flakes and coat well with oil.
2. Cook this mixture for another 2 minutes, then add in the green onions. Stir in two tablespoons of soy sauce or tamari and taste for saltiness. Add a few more dashes if necessary and allow to evaporate. Taste, and if it needs more ginger or soy sauce, adjust to your liking. Once all the veggies are nicely sauteed and soft, transfer to a bowl and allow to cool for at least 10 minutes.
3. For assembly, take a teaspoon or slightly more depending on the size of your gyoza skins, and place the veggie filling in the center of your dumpling. Avoid over-stuffing the wrappers. Moisten the edges with a little water and fold over the wrapper to form a half moon. Pinch or press down the edges and make sure they are well sealed. To make a fancy crimped edge, gather a part of the edge and folding it over on to itself by making a little "S". Repeat this folding pattern 3-4 times on each dumpling.
4. To cook, in a hot pan over medium-high heat, add 1 tablespoon of vegetable oil. Drop in your dumplings and spread them out evenly across the pan. Cook for 2-3 minutes until lightly browned, then flip over and brown the other side. When both sides are lightly browned, add in 2-3 tablespoons of water and cover with a lid. Turn the heat down to just medium and allow the water to completely evaporate. Once the water evaporates, check for doneness.
5. Gyoza are done when they are entirely translucent. If there are still some opaque parts, add another tablespoon of water, cover and cook for an additional few minutes. Don't leave them unattended. You are almost done! Flip them over if they are getting too brown on one side and turn down the heat just a touch. Depending on your make of wrappers you may have to repeat the steaming process 2-3 times. Your patience will be rewarded. Serve these with sesame-chili soy sauce.
Source of recipe: Recipe inspired by Trader Joe's frozen gyoza.

Preparation Time: 
20 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
3-6
Recipe Category: 

SO HOW'D IT GO?

Oh, and I used Twin Dragon dumpling wrappers.  It was so lucky that I found vegan ones I snatched them up not quite knowing what to do with them. I put them in the freezer a month ago and when I defrosted them today they were still pliable and tasty.

Oh! These dumplings freeze easily, uncooked. This is a great way to have an easy meal or snack. I just place the premade, uncooked dumplings on a sheet pan, making sure they are all separate and not touching, freeze and then transfer to a large ziplock bag. You can even cook them from frozen like conventional frozen dumplings. Drop into hot oil over medium high heat, brown on both sides, then add the water, cover and cook until done.

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Oh, and I used Twin Dragon dumpling wrappers.  It was so lucky that I found vegan ones I snatched them up not quite knowing what to do with them. I put them in the freezer a month ago and when I defrosted them today they were still pliable and tasty.

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This was so INVOLVED but it turned out great.  The folding/crimping of the wrappers had a high learning curve for me, but after what seemed like forever I got the hang of it.  I added some leftover chopped onion and used kale.  I doubled the recipe and was glad of it since my husband and I couldn't help but stuff our faces AND we have yummy leftovers.  Great creation and thanks for sharing.

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I really wanted to make this but I can not find vegan wrappers--any suggestions? Thx! <3

Damn. If you can, try to hit up any Asian grocery store. I know it's tough. I concur with Dynasty brand. Just always double check. I've seen some made with egg whites. Lame. Sometimes they are under different names: Potstickers, Dumpling skins, Gyoza and such.

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i found mine in the freezer section, can't remember if it was at an asian grocery or not.  anyway, they're Dynasty brand.  (has a yellow label)

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I really wanted to make this but I can not find vegan wrappers--any suggestions? Thx! <3

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