Vegetable Gyoza Recipe – Vegan
I am officially back from my month long vacation and hiatus from all things blog! This past school year, I taught 52 classes per week, finished getting two books edited, and published a cookbook. This is on top of a bit of a roller coaster in my own life. I desperately needed time away from everything. I went to Long Island, NY (my hometown) and was a literal recluse. I only left my mom’s house for the beach (daily), the arboretum, Teddy Roosevelt’s house, my friend’s house in Queens (one time), and the city for an evening. That might sound like a lot, but remember, I was there for an entire month! I finally began working out again – thanks Jillian Michael’s for kicking my ass daily! My mom gave me a Fitbit so I’m now watching my steps, and I’m on the road to less boozing and carbs (insert the BIGGEST sigh ever here). I have a long way to go but made some progress this past month. That all being said, I’m back and ready to get to blogging twice a week! I’ve missed my cyber home and creating daily deliciousness!
Vegetable Gyoza Recipe – Vegan is an awesome recipe that stemmed from some serious disappointment. If you follow my blog, you know that I am practically the best advertisement ever for Trader Joe’s. Alas, the time has finally come when I just can’t get down with one of their meals: Thai Vegetable Gyoza. I decided I’d have a go at making my own recipe for a flavor palette better suited to me. For an even better flavor explosion, I fried these vegetable dough filled delights in tamari sauce. So freakin’ delish! Hope you love them as much as I did! Enjoy! -FGG
- 1 package gyoza/dumpling skins
- 1 C shredded white cabbage
- 1 C diced mushrooms (I used shiitake)
- 1/4 C chopped white radish
- 1 C shredded carrot
- 1 C finely diced chives or green onions
- 1 Tbl minced ginger
- 1/2 C chopped cilantro
- 2 tsp sesame oil
- 2 Tbl low sodium soy sauce or Bragg's Liquid Aminos
- 1/4- 1/3 C water
- Cooking oil (I used canola)
- Tamari to taste
- In a pan (or wok if you have) add sesame oil and heat on medium-high
- Add the mushrooms and stir well - about 3 minutes
- Add the cabbage, radish, carrots, ginger, soy sauce, and stir well - about 3 minutes
- Add the chives or green onions - stir occasionally for 1 minute
- Remove from heat and stir in the cilantro - let sit for about 1 minute
- Drain the mixture
- Evenly distribute the mixture into the center of each gyoza skin
- To fold, I simply squeeze the top together, pinching along the way, to create a half moon
- Heat pan on high and add cooking oil and tamari
- Place the bottom of the gyoza on the bottom of the pan - leave room to turn them onto their sides
- When the bottom of the pan begins to brown, add water and cover
- Check occasionally to see the progress of the browning and using tongs, turn to brown each side
- When all liquid evaporates and the 3 sides of the gyoza are browned, they are done!
- Serve with gyoza sauce (soy sauce, rice vinegar, chili paste or red pepper flakes, garlic, ginger, sesame oil, and chives or green onions)
- Done!
- Riesling, Bourgogne, or sparkling wine
- White ale or pilsner
Tahini Mushroom Dumplings
Tahini Mushroom Dumplings were inspired by my love for mushrooms, missing my favorite Beijing restaurant, Din Tai Fung, and what was left lurking in my refrigerator (waste not). Mushroom & veggie dumplings are my ultimate faves. Usually, I like them steamed, however, I was in the mood for some serious crispiness. I purchased some dumpling wraps last week and was itching to throw my shrooms in them! I decided Saturday was it, dumpling making day. So, I got out my mushrooms & wraps and then realized I had no idea what I was going to cook the mushrooms in. I ended up grabbing soy, dijon, white miso paste, and tahini. Holy sh#% balls! They were amazing! I stuffed 6 dumpling wraps, fried them, and served with a soy/Goddess dressing blend. Typically, my fave is soy & wasabi, OR soy and chili oil (ahhh… Din Tai Fung days…). I was crazy regretful that I had only opted to make 6! Who knew my kiddo would come over and go to town on them, too… which is why this also turned into a Greyson photoshoot. After all, he IS my most favorite subject. 😉 Hence the obscene amount of photos in this post.
I love sunny Oregon days. Especially when I have time to enjoy the outdoors and shoot some dope grub! Two for the win! Winter is coming. It’s frosty in the morning now. Last year, I missed 9 days of work due to snow days. Crazy! Portland wasn’t prepared for that kind of snow and did not have the resources to clean it up. Was insane! I cooked loads, drank loads of Pom juice mimosas, lit fire-after-fire, and played with my kiddo. Here’s to hoping for more snow days this year! I’ll make hundreds of dumplings! -FGG
- 10-12 mushrooms - diced (I used white mushrooms)
- 6 dumpling wraps
- 1 Tbl soy sauce
- 1/2 Tbl white miso paste
- 1 tsp tahini SAUCE (Trader Joe's make an awesome tahini sauce - different than their plain tahini)
- 1/2 tsp dijon mustard
- 1 tsp red pepper flakes
- 1 Tbl diced chives or green onions
- Oil for pan (I used 2 Tbl of sesame oil)
- Heat the pan on med and throw in all ingredients - mix well for about 3-5 minutes
- Remove from heat and let cool for 2 minutes
- Evenly distribute mushrooms over all six dumpling wraps
- To wrap, start at one end, fold and pinch, and continue this way (hint: use a little water on the wrap where you're pinching)
- Heat pan on medium high with oil (I used 2 Tbl sesame oil), add dumplings
- Turn dumplings as they crisp. Mine cooked for about 3 minutes total
- Serve with dipping sauce!
- My favorite dipping sauce is soy mixed with chili oil and a small flick of vinegar!
- Anchor Steam
