Lunch/

Veggie Pork Gyozas

Author: SallyK / Date: 2013-01-16 @ 03:37 pm / Print Me! /
Tags: Asian Recipes / Meat Substitutes /

Gyozas 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.Veggie 'Pork' Gyozas

Makes 16 gyozas.

Ingredients:

  • 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)

Directions:

  1. 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.
  2. Stir in the veggie franks, sugar, soy sauce, nutritional yeast, ginger, and red pepper flakes; blend well. Cool slightly.
  3. 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.
  4. 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.
  5. 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.