Vegetable Gyozas
Makes a ton! 12-14 folded gyozas by themselves is a pretty filling meal for one!
Ingredients:
1 cup TVP
1 cup boiling water
1/8 Chinese cabbage (the thinner, greener part is best), shredded
1 clove garlic, minced
1 tsp grated fresh ginger
2 Tbsp soy sauce
1 Tbsp sesame oil
5 dried shitake mushrooms, rehydrated and chopped
6 inch length of negi (or 2 scallions), chopped
50 vegan gyoza wrappers
Method:
1. Cook the cabbage on low heat in a little water until tender.
2. Reconstitute the TVP with the boiling water for 10 minutes or until tender. Add the garlic, ginger, and soy sauce and mix well. Add the sesame oil, shitake, negi, and cabbage. Combine well.
3. Make sure your hands are clean and dry before getting out the gyoza wrappers. Spread the wrappers out on a clean flat surface. Place around 1 Tbsp of filling in the centre of the wrapper. Fold the wrapper over. Dip a finger in warm water and run it over the where the edges meet. Cromp the edges with a fork that has also been dipped in a little water. Place on a plate or cookie sheet. [I find it easiest if you pick up the wrapper once you have added the filling and lift the sides so that the filling is firmly in the fold before sealing and crimping.]
4. Once you have filled all the wrappers (or all that you are going to make at one time--the filling can be refrigerated and used again for 2 to 3 days), heat a small amount of oil in a non-stick pan. Place the gyozas in the pan and cook until the underside is browned. Flip and cook until both sides are browned. Then add 3-4 Tbsp of water and cover with a lid. Cook until most of the water has evaporated.
5. Serve hot with soy sauce for dipping.
Variation:It is a lot of work sealing each little wrapper with so little in it so I started using two wrappers per gyoza and cut out the folding. I just heaped some on the bottom wrapper, sandwiched it with the top wrapper, ran my finger around the whole thing to seal, crimped it like that. They tasted the same and were easier and more satisfying to eat!
