Vegetable yaki gyoza

Ingredients

• 5 tablespoons fine textured vegetable protein (TVP)
• 80 g napa cabbage
• ½ garlic clove
• ¼ teaspoon grated (or ground) ginger
• 1 tablespoon soy sauce
• 1 teaspoon sake (optional)
• ¼ teaspoon Chinese five-spice powder (optional)
• 1½ teaspoons cornstarch or tapioca starch
• 1 teaspoon sesame oil
• 1 tablespoon plus 1 teaspoon olive oil
• 1 package gyoza wrappers (about 30)
• Water, to rehydrate the TVP and for steaming

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of cornstarch
• What to use instead of soy sauce

Instructions

1. In a skillet with 1 tablespoon of the olive oil over medium heat, lightly brown the dry TVP. Add the soy sauce and five-spice powder, mix and pour in ½ cup of water. Let the TVP rehydrate and any leftover water evaporate.
2. Wash the cabbage, chop it very finely and put it in a bowl. Chop the garlic and grate the ginger.
3. Add the TVP, garlic, ginger, sake and sesame oil to the bowl and mix. Add the cornstarch and mix well.
4. Wet the edge of a wrapper with your finger and put 1½ teaspoons of filling in the center, leaving room to close it. Fold it and seal it with pleats, pressing so there are no open gaps.
5. Stand them upright, resting on the filling with the seam on top, on a tray lined with parchment paper. At this point you can freeze them.
6. Brush a nonstick skillet with 1 teaspoon of olive oil and arrange as many gyoza as will fit, standing up, in rows or a spiral. Set over medium heat and let them brown for 2-3 minutes.
7. Add 100 ml of water, cover and steam for 5-6 minutes, until all the water evaporates. Uncover and remove them with a slotted spatula.
8. Serve hot with dipping sauce. If you can't find gyoza wrappers, you can use very thin empanada wrappers.

Nutrition facts

Approximate, per serving (about 50 g). Calculated with data from USDA FoodData Central.