Tempeh Gyoza

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Tempeh Gyoza

Tempeh in a dumpling filling? You bet. Matt Kaplan developed this recipe and it will have you asking: there really isn't meat in it??

Ingredients

Filling

• 1 1/2 cups chopped napa cabbage (small pieces)
• 1 tsp salt
• 1 (8 oz) package of Tootie's Tempeh
• 1 tsp minced ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tsp soy sauce
• Pinch or two of chili flakes
• 3 scallions, chopped
• 1 package Nasoya wonton wrappers

Sauce

• 2 Tbsp neutral oil
• 2 Tbsp water
• 1 Tbsp soy sauce
• 1 tsp sweet chili sauce
• 1 tsp sesame seeds

Instructions

1. Add the chopped cabbage to a bowl and mix the teaspoon of salt into the cabbage. Reserve for 15 minutes.
2. Break the tempeh into small pieces and add them to a food processor.
3. Add one teaspoon of soy sauce and one teaspoon of sesame oil to the food processor.
4. Drain and squeeze the water out of the cabbage.
5. Pulse the tempeh several times until it looks like mince (ground meat).
6. Add the tempeh to a bowl and fold in the cabbage, scallions, ginger, garlic, and chili flakes. Mix well with a spoon.

Make the Gyoza

1. Lay out 6 wrappers at a time (if the wrappers are allowed to dry for too long - they become dry and impossible to work with).
2. Add a tablespoon of filling into the middle of each wrapper.
3. See instructions on the package for an easy way of folding them. Keep a bowl of water nearby to wet the edges before folding.
4. Pan fry the gyoza in two tablespoons of neutral oil, medium-high heat, 3 minutes a side.
5. Reserve the gyoza in two tablespoons of neutral oil, medium-high heat, 3 minutes a side.
6. Reserve the gyoza and immediatley add to the hot pan: two tablespoons of water, one tablespoon of soy sauce and one teaspoon of sweet chili oil. Stir for a minute or two until thickened.
7. Add the gyoza back to the sauce and coat them gently.
8. Plate the gyoza and garnish them with sesame seeds.

Did you make this recipe?

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