Tempeh Gyoza
These vegan gyoza (Japanese dumplings) are filled with crumbled tempeh, cabbage, and plenty of seasonings. They're pan-fried to a delicious crisp and are perfect with a side of soy sauce for dipping.
Ingredients - Serves 4
- Vegetable oil - 2 tablespoons
- Gyoza wrappers - 24 pieces
- Sesame oil - 1 tablespoon
- Soy sauce - 2 tablespoons
- Garlic - 2 cloves, minced
- Green onions - 2, finely chopped
- Cabbage - 1 cup, finely chopped
- Tempeh - 200 grams
Let's Get Started
- Crumble the tempeh into a large bowl. Add the cabbage, green onions, garlic, soy sauce, and sesame oil. Mix well.
- Place a spoonful of the tempeh mixture in the center of a gyoza wrapper. Wet the edges of the wrapper with a little water, fold in half, and press to seal. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the gyoza and cook until the bottoms are golden brown, about 3 minutes.
- Add 1/4 cup of water to the skillet, cover, and steam the gyoza until the water has evaporated and the gyoza are crisp and cooked through, about 10 minutes.
- Serve the gyoza hot, with extra soy sauce for dipping.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 12g
- Sodium: 500mg
- Sugar: 3g
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