For starters, I do not know what classifies as gyoza, a potsticker or a dumpling. I do know that I probably made one of the three, but which one....I might never know. All I do know, is that they are pretty simple to make, relatively healthy and really delicious! For this recipe you will need a bunch of veggies, some seasoning and wonton wrappers.
Finely dice the mushrooms, celery, green onion and kale.
Grate the carrot, yam and potatoes.
Finely grate the garlic and the ginger, but set them aside for later.
Heat a pan to medium heat and add in a splash of oil. I like avocado or grapeseed as they have a high smoke point. Once hot, add in all of the veggies except for the ginger and garlic. Allow the veggies to sauté for about 10 minutes, stirring often. Then add the ginger, garlic, soy/tamari, sesame oil and seasoned rice vinegar. Sauté for another 10 minutes stirring often. At this point, have a taste to assess whether you need to add more seasoning and if the veggies are cooked. Once the mixture is finished, set it aside to cool.
Now it's time to make the dumplings (gyoza, potsticker, whatever). I like to make four at a time because this can be a tedious job if you are making a lot. I lay out four wonton wrappers and put about a tablespoon of veggie filling in the middle of the wrapper. You are going to want to put more in, but don't, they fill up surprisingly fast. Then with my fingers or a basting brush I wet all four edges of the wrapper. If you find they are sticking together well, use more water. I then gather all four corners of the wrapper and pinch it together at the top. Then I work my way down each side pinching the dough together until it looks like a cute little package.
Once I am ready to fry them up, I get my cast iron pan onto medium high heat with a coating of avocado or grapeseed oil. I place the dumplings flat side down and allow them to fry until crispy for about 2-3 minutes. Then I take the pan lid in one hand, ready to seal the pan, and I quickly pour in about 1/4 cup of water. You wanna get that lid down as fast as you can, to not only trap in the steam, but so you don't get a burn with the oil splashing back up! I let them steam for about 5 minutes before I take them out to cool on a cooling rack. In the past I have made a dipping sauce for dumplings, but these were so good that we ate them all before I could even think of making a sauce for them. These are great for a plant-based appy or to make ahead and put a bunch in the freezer.
As a busy mama of 2, it's important to feed my plant-based family with food that nourishes, is easy on the pocket book and doesn't take all day in the kitchen.