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November 1, 2019 Mains

Gyoza with Cabbage & Edamame Fillings

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We are head over heels with this Gyoza with Cabbage and Edamame Fillings. This is incredible on its own but it can also greatly enhance any kind of buddha bowl. 
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Author: Woon Heng @woon.heng

Ingredients

  • 1 package Gyoza Wrapper
  • 3-4 cups Cabbage chopped
  • 1 small Carrot
  • 1 cup Edamame Beans boiled
  • 1/2 cup Dry Roasted Walnut
  • 1/4 cup Scallions chopped
  • 2 tbsp Tapioca or cornstarch
  • 1 tbsp Ginger grated
  • Sesame Oil to taste
  • Soy Sauce to taste
  • Oil to taste
  • Salt to taste
  • Hot Water as needed

Sauce

  • 3 tbsp Dumpling Sauce
  • 2 tbsp Hot Water

Instructions

  • In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cooked through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any.
  • Place sautéd cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with 1/2 teaspoons salt, & few drizzle of sesame oil. 
  • Taste test, then fold in the starch.⁣ Set up the wrapping station and let the wrappers come to room temperature.
  • When wrapping a gyoza, cover the rest of the gyoza made with a slightly damp paper towel⁣. Filling ingredients should not be too saucy. Remove as much air pockets as possible when wrapping (most important)⁣ & seal all openings properly by pressing wrapper firmly.
  • In a heated non-stick pan (12 inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute. Check to see the bottom is browned, then, slowly pour in 3/4 cup of hot water. Cover lid, turn heat to low-med & simmer until all water is absorbed.
  • Turn off heat & let gyoza sit in the pan for few seconds before serving.⁣
  • ⁣Sauce: Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well combined. ⁣

Categories: Mains Tags: dumplings, gyoza, Plant Based, vegan, vegan dumplings, vegan gyoza

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