Yields48 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins
Ingredients
Ingredients for:
Chopping the vegetables
1cupcarrots, chopped
3-4 mushrooms
7oztofu (half package), equals about 1 cup cubed
3-4 kale leaves
1cupedamame beans
1cupchickpeas (optional), rinsed and drained
15ozcan water chestnuts
Cooking the filling
2tbspsesame oil, divided
2cloves garlic, minced
½tspginger powder
1tspred pepper flakes
1tbsplemon juice (or the juice from half a small lemon)
1tbspsoy sauce
2tbsphoisen sauce
1tbsprice vinegar (white wine vinegar also works fine)
Preparing the dumplings
1package gyoza wrappers (48 count)
Sauce
sweet chili sauce
dab of sriracha
sesame seeds (optional)
splash lemon juice or pinch lemon zest (optional)
Directions
Directions:
Prepare the vegetables
1
Wash and dry all produce
2
Roughly chop carrots, mushrooms, and tofu. Remove stems and tear kale leaves into a few pieces.
3
Grate each ingredient in a food processor (separately), pulsing until they are chopped into small pieces. Note: you can do this by hand, but it takes much longer.
Cook the filling
4
Heat a large skillet over medium heat with 1 tbsp sesame oil. Add all vegetables and cook 5-7 minutes, stirring occasionally.
5
Toward the end of the cooking time, add the rest of the filling ingredients (including the rest of the sesame oil). Continue sauteing until fragrant (with slightly tender vegetables). Remove from heat.
Prepare the dumplings
6
Scoop about a tablespoon of the filling into each dumpling wrapper. Fold the wrapper in half and pinch around the edges. Note: you may want to cook the dumplings in a couple of batches, preparing the rest while the first batch cooks.
7
Heat a skillet (or a large, shallow saucepan) over medium heat with a drizzle of oil.
8
Pan sear dumplings for 2 minutes. Add 1/2 cup water and cover with a lid. Cook 3-5 minutes.
9
Remove lid and cook for 1-2 more minutes. Remove dumplings from the heat.
Dipping sauce
10
Mix ingredients and serve.
Ingredients
Ingredients for:
Chopping the vegetables
1cupcarrots, chopped
3-4 mushrooms
7oztofu (half package), equals about 1 cup cubed
3-4 kale leaves
1cupedamame beans
1cupchickpeas (optional), rinsed and drained
15ozcan water chestnuts
Cooking the filling
2tbspsesame oil, divided
2cloves garlic, minced
½tspginger powder
1tspred pepper flakes
1tbsplemon juice (or the juice from half a small lemon)
1tbspsoy sauce
2tbsphoisen sauce
1tbsprice vinegar (white wine vinegar also works fine)
Preparing the dumplings
1package gyoza wrappers (48 count)
Sauce
sweet chili sauce
dab of sriracha
sesame seeds (optional)
splash lemon juice or pinch lemon zest (optional)
Directions
Directions:
Prepare the vegetables
1
Wash and dry all produce
2
Roughly chop carrots, mushrooms, and tofu. Remove stems and tear kale leaves into a few pieces.
3
Grate each ingredient in a food processor (separately), pulsing until they are chopped into small pieces. Note: you can do this by hand, but it takes much longer.
Cook the filling
4
Heat a large skillet over medium heat with 1 tbsp sesame oil. Add all vegetables and cook 5-7 minutes, stirring occasionally.
5
Toward the end of the cooking time, add the rest of the filling ingredients (including the rest of the sesame oil). Continue sauteing until fragrant (with slightly tender vegetables). Remove from heat.
Prepare the dumplings
6
Scoop about a tablespoon of the filling into each dumpling wrapper. Fold the wrapper in half and pinch around the edges. Note: you may want to cook the dumplings in a couple of batches, preparing the rest while the first batch cooks.
7
Heat a skillet (or a large, shallow saucepan) over medium heat with a drizzle of oil.
8
Pan sear dumplings for 2 minutes. Add 1/2 cup water and cover with a lid. Cook 3-5 minutes.
9
Remove lid and cook for 1-2 more minutes. Remove dumplings from the heat.
