These are not necessarily traditional gyoza, which are Japanese potstickers. Traditionally they are made with shredded cabbage & ground meat. These are little vegan treats made with edamame, ginger & basil...they are creamy on the inside & have a lovely fresh taste. Perfect for this amazing Spring weather.
Gyoza can be fried or steamed, but the technique I used for these little guys I learned from Jamie Oliver's super old show, Oliver's Twist: a quick, shallow fry on the bottom, then a quick steam.
These would be a great appetizer because they can be made ahead of time & cooking is less than ten minutes. Oh, & these are surprisingly really simple.
vegan japanese-style gyoza.
makes about 16-18 wontons
1 small onion, diced (I used a vidalia since they are looking good this time of year)
1 TBL pickled ginger
1-2 cloves garlic, grated
- In a pan over medium heat, cook until tender (not browned though) about 7 minutes...stirring often.
1 cup fresh edamame
- Add and cook 1 or 2 minutes longer.
4 basil leaves, thinly sliced
1 tsp. sesame oil
sea salt & cracked pepper to taste
- Add onions, edamame & rest of ingredient into a food processor. Blend until combined. If you don't a food processor, using a potato masher would be fine.
1 pkg. wanton wrappers
- Lay your wrappers down on a clean surface. Put a good tsp. of filling in the center of each wrapper. With your index finger apply water on edges of wanton wrappers. Bring corners to the center & pinch together.
- Wipe out the pan from before, add a glug of olive oil to the pan & bring to a medium-high heat.
- Place the gyoza in the pan, not letting them touch. Cook until the bottoms are golden (about 3 minutes), then add about a cup of water & cover.
- Continue to cook for about 4 minutes until all the water is evaporated. Serve right away with dipping sauce.
3 TBL tamari
1 TBl rice vinegar
1 TBL scallions, chopped
2 basil leaves, thinly sliced
a pinch of red chili flakes
a pinch of cane sugar
--Mix together in a small bowl.
happy eatings & cheers!