Veggie Pork GyozasGyozas are also known as pot stickers. To make them, use store-bought gyoza wrappers or use our easy recipe to make your own! For the pork-like vegan filling, we used Cedar Lake Deli-Franks, but other brands may be substituted.
Makes 16 gyozas.
- 4 tsp toasted sesame oil (divided use)
- 1 c finely chopped cabbage
- 1/2 c finely chopped green onion
- 4 cloves garlic, finely chopped
- 4 veggie franks, grated or mashed
- 2 tsp sugar
- 2 tsp soy sauce
- 2 tsp nutritional yeast (optional)
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
- 16 gyoza wrappers
- 2/3 c water (divided)
- In a large skillet on a medium setting, heat 2 teaspoons of the sesame oil. Saute the cabbage, green onion and garlic for about 3 minutes. Remove from heat.
- Stir in the veggie franks, sugar, soy sauce, nutritional yeast, ginger, and red pepper flakes; blend well. Cool slightly.
- Working in two batches, place a rounded teaspoon of the filling in the center of 8 of the gyoza wrappers. One by one, moisten the edges with a tiny bit of water and fold the wrappers over, sealing them tightly. For the second batch, repeat with the remaining filling and wrappers.
- Coat a large skillet with 1 teaspoon of the sesame oil and place it over low heat. Add 8 gyozas and cook them about 3 minutes, or until all of the bottoms are browned. Turn them over, add 1/3 c of the water, and cover. Simmer and steam about 5 minutes, loosening the bottoms with a spatula half way through. When the water has all evaporated, they are ready to transfer to a serving platter.
- Repeat with the remaining oil, gyozas and water. Serve with a dipping sauce of your choice, or mix a 1:2 ratio of soy sauce to rice vinegar and add some chili oil for an authentic and easy sauce.