Tempeh Vegetable Gyoza
Enjoy Kate's tempting & tasty dumplings as an app or meal!
Tempeh Vegetable Gyoza
Enjoy Kate's tempting & tasty dumplings as an app or meal!
Ingredients
- 8 oz Tootie’s Tempeh, crumbled thoroughly
- 1 ½ tbsp avocado oil
- 1 ¼ cup shiitake mushrooms
- 2 ½ cup red cabbage
- 2 carrots
- 1 small onion
- 3 cloves garlic
- 1 ½ tsp ginger
- 1 tbsp toasted sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- Red pepper flakes
- 34 dumpling wrappers
- Gyoza dipping sauce of your choice
Instructions
- Using a food processor, separately mince the mushrooms, cabbage, carrots, onion, garlic, and ginger. Blitz the tempeh lightly. Set ingredients aside.
- Heat the oil in a medium sauté pan over medium heat. Add in the onions, garlic and ginger. Sauté until aromatic.
- Add the tempeh and sauté for 6-7 minutes until lightly browned. Add in the mushrooms, cabbage, and carrots.
- Cook over medium heat for 4-6 minutes until the vegetables are al dente. Add the sesame oil, tamari, rice vinegar, and brown sugar. Season with salt and pepper to taste.
- Cook for another 2-3 minutes then transfer to a strainer and drain any excess liquid from the vegetable filling. Place in a bowl. Mix in the cornstarch until well combined.
- Pleating the Dumplings:
- Place a wrapper in the palm of one hand and place 1 to 1 ½ tbsp of the filling in the center of the wrapper. Compress the filling.
- Carefully fold the wrapper from the bottom to the top making a half moon, using your finger to push the filling in.
- Dab water on the edge of the wrapper and carefully seal with your fingers by pressing both ends together.
- Pleat the edges of the dumpling if desired. You can simply leave them plain if you wish.
- Repeat steps 1-4 for the rest of the dumplings. Make sure to cover the dumplings while you are working so they don’t dry out.
- Cooking instructions in comments