Lemongrass Gyoza Pot Stickersdumplings Recipes

JAPANESE GYOZA (DUMPLINGS)

Steps:

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
• Use your hands to mix the Filling.
• Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
• Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
• Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

LEMONGRASS GYOZA (POT STICKERS/DUMPLINGS)

Steps:

• Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
• Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
• Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
• Add scallions and cook for one minute.
• Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
• Steam for about 3 minutes.