Friday, September 13, 2013

Vegan Steamed Gyoza

Gyoza is Japanese for potstickers.  And, they are seriously one of my favorite appetizers to order at an Asian restaurant.  But, the sad thing is, 9 out of 10 times, they only offer pork.  Breaks my heart because they are so appealing to me.  They are light, filled with sauteed goodness and served with delicious dipping sauce.

Unlike previous recipes, I decided to go with packaged wonton wrappers.  I was a bit ambitious before and also realized that even the top Asian restaurants most likely use the packaged wrappers as well.

 Don't fret if you could (or only have) only find square ones, I was in the same situation!  Simply take one of your wine glasses, and trace around the rim with a nice.  Voila!  You have your perfect circle for the gyoza.

10 gyoza wrappers
egg relpacer mixed with water
1 cup chopped mushrooms
1/2 c grated cabbage
1/2 c grated carrot
1/4 c chopped yellow onion
2 tbsp chopped scalled
1 tbsp minced garlic
1/2 tbsp minced ginger
1 tbsp chili oil
1 tbsp sesame oil
                                                                                    1/4 c tamari (or soy sauce)
                                                                                    2 tbsp agave nectar
scallion for garnish
sriracha for garnish (optional)

Place all the ingredients used to filling on cutting board so you have everything organized and you are not still prepping while you are sauteing the veggies.
 Heat both chili and sesame oil in saute pan on medium.  Start with sauteing garlic and ginger for about 2 minutes, then add scallions and onions and saute an additional 2 min.  Add in remaining veggies and saute until soft.  Set   aside.
Prepare your wonton wrappers by placing them on lightly floured parchment paper.  Spoon in about 1/2-1 tbsp of the veggie mixture into center of wonton.  With your egg replacer mixture, coat the edges of the wonton and fold.  Pinch the ends together to secure.  Do this until all your wontons are filled.

In a large saucepan, pour in about 3-4 inches of water and bring to boil.  Place in the gyozas and cover (this is the "steaming" process).  Leave in for about 2-3 minutes and remove.

For your sauce, mix in your tamari, agave nectar and scallions.  Grab your chopsticks and start eating!

Vegan Steamed Gyoza

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