- 20 gyoza** wrappers (about ½ a standard packet)
- 2 bunches baby buk choy
- 1 cup shiitake mushrooms, fresh or rehydrated (I used dried and rehydrated them)
- 1 cup gluten mock meat (failing that, stew some firm tofu in vegan chicken stock)
- Soy sauce to taste
- Bragg’s Liquid Aminos to taste (optional)
- Dash of vegetable oil
- Dice the mushrooms, buk choy (including leaves) and mock meat.
- Place in blender, and pulse until the consistency of mince; note that you may have to add approx. ½ a cup of water to get your blender to process this
- In a frypan, add a very small amount of vegetable oil, then add the blended filling. Cook until the water has evaporated, then add soy sauce and Bragg’s to taste. The filling is done when the shiitake mushrooms have gone dark brown, and the buk choy leaves are bright green
- Remove filling from heat, and set aside to cool (enough to be handled)
- To make each individual dumpling:
- Wet the circumference of the wrapper by about 1cm
- Place the filling in the middle
- Draw the two sides of the wrapper together and pinch sealed, working methodically from one side to the other (so that it forms a semi-circle)
- Using a bamboo steamer or colander/pan setup, steam*** the dumplings in batches of about 5 (depending on the size of your steamer) for approx. 2 minutes per batch – they’re done when the sealed edges of the gyoza become slightly translucent
** May also be sold as wanton, won ton, gow gee or goo gee wrappers. Found in the refridgerated section of Asian grocers – don’t use rice paper wrappers, as these are a different creature altogether.
*** Traditionally, you fry one side and then steam these, but I found that just steaming them was equally tasty, and much healthier.
Copyright: This is an original recipe, so all credit to meeeeeeeee. Also, if you try it, please tell me what you think!