Freitag, 3. September 2010


Gyoza are japanese, panfried and steamed dumplings. I filled them with TVP and cabbage and they are just delicious.



1 package gyoza dumpling skins


ca. 1/2 chinese cabbage, cut into thin strips

1 hand of TVP, soaked in boilng water for 5 minutes and drained

1 big onion, diced

3 cloves of garlic, diced

1/2 cup nutritional yeast

3 tbs soysauce

2 tbs mirin

2 tbs canola oil

pepper for seasoning

dipping sauce:

6 tbs soysauce

3 tbs rice vinegar

1 tbs mirin

1 tsp sesameoil flaouvered with chili

1 clove of garlic, diced

1 piece of fresh, ground ginger, as big as a thumbnail

ground peel of one lemon

pepper for seasoning

1. Heat the oil in a non-stick-pan and fry the cabbage, the oinions, the garilc and the TVP until it looks quiet roasted. Season with the remaining filling-ingredients and the filling is ready.

2. Put one teaspoon of the filling on top of a dumpling skin and brush the frame of the skin with a little water. Fold the edges over the middle. It should now look like half a circle.

5. Press the buttom of the gyoza down on your cutting board and try to shape the edge to make it look more authentic and to seal it.

6. Fry the buttoms of the gyoza in a non-stick-pan until they look golden brown. Pour in half a cup of water and cover with a lit. Let them steam for 5 minutes. After this time has passed the liquid should have gone and the buttoms of the gyoza should be even more crispy than before.

7. Combine the irgendients for the dipping sauce in a little bowln and have fun.

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