Beefless Gyoza

When I was grocery shopping a few weeks ago, I had forgot my list so I was just browsing aisles trying to remember what I needed. I saw gyoza wrappers, and even though they were so not on my list, I wanted them. Fried little dumplings dipped in salty soy sauce, yum!

Gyoza are Japanese pot stickers. What sets them apart from the Chinese version is they tend to be more garlicky and satly. Since those are pretty much two food groups in my diet, so I like them better.

I had also bought  Gardein Beefless Tips and thought they would be a lovely filling for half the batch, the other half were filled with frozen veggies.  I highly suggest all of Gardein's products. My omnivore boyfriend even likes their stuff.

This recipes makes 16 dumplings, a nice entree for one or a side to share for two or three.

Vegetable and Beefless Gyoza
16 gyoza wrappers
Gardein Beefless Tips, thawed
1/2 cup frozen veggies (the standard carrots, peas and green beans works fine)
1 clove garlic, minced
soy sauce for dipping












In a small bowl, microwave the frozen veggies. Afterwards, add half the minced garlic and mix together.

In another bowl, add the thawed beefless tips and mix in the garlic.

Get a small bowl of water, which will be used to seal the dumplings.

Time to assemble...

Generously oil a skillet.

Take one gyoza wrapper and place it on a clean flat surface.

Either place one tablespoon of the veggie filling or one beefless tip in the middle. You might need to reshape the tip to fit properly, which is why I suggest you thaw them first so they are more pliable.

Then dip you finger in the water and make wet the edges of the wrapper throughly.

Now, there is a specific way to fold the gyoza, but if you are unfamiliar with the method, just close it up any way you can. Fold it half and seal or crimp the edges to make a half circle.

Now place it seal side up in the in oiled pan.

Repeat till all the gyoza are filled.

Now place the skillet on the stove and turn it to medium-high heat. Cook until the gyoza are golden brown on the bottom. Do not stir or move them.

Next pour in about 1/4 a cup of water and cover with a lid for the dumplings to steam all the wary through. They should be ready when all the water as evaporated.

To remove them, take the lid off and place a plate over the skillet. Flip it over and gently tap the bottom till they all pop out. 

Get yourself a little bowl of soy sauce to dip and enjoy!