With the change in my diet, I've been reinventing a lot of old recipes of mine in vegan form. Today, it was gyoza. i choose this because last week I declared I'd become the Vegan Dumpling Master after a particularly good happy hour in Chinatown. No really, I declared it. I like stood up and put my hand in the air and everything. **** is declared yo.
Vegan Shitake Gyoza with Spicy Dipping Sauce!
1/3 cup rice vinegar
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper
Refrigerated wonton wrappers.
***NOTE: Some of the pre-made wrappers have egg in them. Read the label. The first rule of veganism: Defensive driving.***
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon dark sesame oil
3 garlic cloves, minced
2 tablespoons peanut oil (if pan frying after steaming)
COMMENCE SAUCE PREPARATION:
To prepare sauce, combine first 4 ingredients; set aside. Holy crap you're done! Get irrationally excited!
MAKE THE DAMN FILLING:
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Working with 1 wrapper at a time, spoon mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Line each tier of a 2-tiered steamer with parchment paper (or lettuce). Poke holes in paper. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings. Go crazy.
PAN SHEER THE BASTARDS:
Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings.
Serve with sauce.
I pan fried half of the batch.
The complete meal included steamed rice & nori, a cabbage salad (to use remainder of cabbage), baked asparagus. Red bean cake for dessert (not in image). This fed five people easy.
The quest begins!