Ingredients
Units
Scale
For Gyoza
- 3 cups chopped green cabbage
- 1 tsp salt
- 3 green onions, chopped
- 1 clove garlic, grated
- 1 tsp grated ginger
- 12 oz plant based meat (impossible meat, beyond meat or dried mushrooms that rehydrated)
- 1 tsp sesame oil
- 1 1/2 tbsp soy sauce
- 1 tsp agave nectar
- 3 tbsp grated ma / nagaimo, mountain yum or egg substitute
- Pinch of black pepper
- 48 to 50 gyoza wrapper
For Cooking
- Cooking oil
- Some cold water
- Some all propose flour
For dipping sauce
- 2 tbsp red or white miso
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame or chili oil
- 1 tsp agave nectar
- 1 tbsp chopped green onions
Instructions
- 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, 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!
Notes
If you’d like to freeze gyoza, place gyoza on a baking pan as one layer and not touch each other then freeze for a couple of hours to overnight. (Their outer surface must be frozen first so it does not stick.) Transfer gyoza to a plastic bag, seal tight and keep it frozen.
- Cook Time: 8 mins
