"Beef" & Ginger Gyozas
Recipe:
“Beef” & Ginger Gyozas
Serves: 3 - 4 people
Prep Time: 15 min
Cooking: 20 min
Recipe By: Lynda Dillon
Ingredients
1 package of Abbot’s Butcher Savory Ground “Beef”
5 green onions, roughly chopped
1/2 cup chopped water chestnut
1 tablespoon fresh ginger, minced
1/2 white onion, finely chopped
1 tablespoon sesame oil
1 tablespoon tamari
1 teaspoon rice wine vinegar
1 package of wonton wrappers
2 tablespoons avocado oil
Toasted sesame seeds for garnish
Dumpling sauce for dipping
Description
These plant-based gyoza are the ultimate crowd pleaser. Crispy, yet chewy dumplings are filled with savory “Beef”, crunchy water chestnuts and fresh ginger. They're surprisingly easy to make, and even easier to enjoy - perfect for a dinner party, or a fun weeknight dinner. Dip into your favorite soy-vinegar sauce and enjoy warm!
Method
Cook the “Beef” according to package instructions. Set aside.
In a large mixing bowl, mix together the green onion, water chestnut, ginger, sesame oil, tamari, rice vinegar and cooked “Beef”.
Using a gyoza mold, make the gyozas by spooning about 1 - 2 teaspoons of the filling (the lesser the amount, the better it will fold) into the center of the wrapper. (You can also fold by hand without the mold.) Fold the wrapper then pinch the seam closed.
Heat the avocado oil in a large skillet with a lid over medium - high heat.
Place the gyoza into the skillet, careful to not overlap each other. Cook until the underside is light golden, then flip the gyoza to cook the other side. When the second side is golden brown, our 1/3 cup of water around the gyoza and place the lid on.
Steam the gyoza until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
Use a flat wooden spatula or tongs to transfer to a plate. Sprinkle with toasted sesame seeds, serve with dumpling sauce (or simply tamari) and enjoy!