Let's start off the week with some home cooking. These veggie dumplings are a perfect Sunday afternoon project as it requires both some time and an extra pair of hands. Usually one package of gyoza wrappers makes a big enough batch for you to freeze half for the rest of the week.
Ingredients:
- one head of napa cabbage
- one carton of baby bellas (portobello mushrooms)
- one package of tofu (the half pack kind)
- handful of chives, chopped
- two cloves of garlic, also roughly chopped
- one package of gyoza wrappers
- a small bowl of water
Wash & cut up veggies, chives and garlic, then chop 'em into tiny pieces in a food processor. Feel free to chop them all at once, I just have a small food processor so I did it in groups. Mix them all together in a medium sized bowl.
Then taking the gyoza wrappers (mine are wonton wrappers because that's all the store had, gyoza wrappers are usually round), and fill with a spoonful of filling. Then wet the edges with water, using your fingers, on two sides (or half the wrapper if using proper gyoza wrappers). Fold the other side over, and crimp the edges together with your fingers.
Et voila, you have a dumpling!
Put them in the fridge for an hour or so to firm them up before you cook them. Lest you turn them into one mushy monster dumpling if you cook them right away, ask me how I know.
To cook: there are many different schools on this, but I usually heat up oil in a pan, place dumplings bottom down and fry for a few minutes. Just as they start to brown at the bottom, add a splash of water and then cover the pan, steaming the gyozas for 8 minutes (until the wrapper is translucent).
Dipping sauces, aka the real reason to eat dumplings, are a free for all. Start with soy sauce as a base, then add as your heart desires: fresh garlic, chili garlic sauce, sriracha, red pepper flakes, sesame seeds...
