These little babies are so much better than any store-bought, frozen, pumped-with-preservatives gyozas. Confession: I have never actually purchased these from a grocery store. But I can only assume that making these fresh from scratch beats the pre-made ones any day. That said, I do not recommend making these following a long day at work. After all the prepping, shredding, stuffing, sauteing, eating, and cleaning…it gets late quickly. Also, my apologies for the long list of ingredients.
This recipe is my own creation after perusing 10-12 different versions in books and online. It is a combination of most of them… transformed to vegan.
1 head broccoli, roughly chopped
2 cloves garlic
1 T fresh ginger, peeled
1/3 yellow onion
1/2 c fresh cilantro
2 t sesame oil
2 T soy sauce
1 T rice wine vinegar
3-4 T olive oil (1 T per batch)
about 30 vegan wonton wrappers
1/2 c soy sauce cilantro
1/4 c rice wine vinegar edamame
1 t sesame oil
Bust out your food processor and add the ‘shredder’ blade. If you are like me, you have never used the shredder blade. It took two people over five minutes to figure out how to assemble the processor with this blade. So plan accordingly/find the user manual.
Slowly add all the veggies to the food processor. The result looks something like this:
In a medium bowl, toss the veggies with sesame oil, soy sauce, and vinegar.
Start stuffing! I used about one tablespoon of stuffing per wonton. Place the stuffing on one side of the wonton wrapper, dip your finger in water, and run it along the sides. Fold the wonton wrapper over and pinch to seal.
I had two pans on medium heat going at the same time. I used one tablespoon of olive oil per batch and sautéed about 6-7 at a time. After they are heated throughout and the outside is crunchy and brown, add about 1/4 cup of water to the pan and quickly add a lid. Allow them to cook/steam for about a minute longer until the water has burned off.
Garnish with cilantro and edamame if desired. Serve immediately. (Because who wants a cold gyoza?)