Gyoza(餃子) is the Japanese version of the Chinese dumpling Jiaozi(饺子). Better known as “potstickers” in the US, they’re delightful little dumplings made with garlicky meat and vegetables, wrapped in a thin noodle-like wrapper with pleated edges. I created this meatless version for a vegan client, but they turned out so well, I may never use pork in my gyoza again!
That’s because these Japanese potstickers are perfectly suited to going meatless, thanks to a filling that is brimming with the pungent flavors of garlic, ginger, and sesame oil. Add in some umami enhancers like powdered shiitake mushroom and soy sauce, and these dumplings couldn’t possibly be accused of being bland, even by the most ardent carnivore. In this dish, the challenge wasn’t in the flavor department, but in the texture. For this, I enlisted the help of my recent go to for vegetarian ground meat, paired with some quinoa.
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