3/4lb (1 pkg) Jake's Vegan sausage, prepared- can be purchased at jakesvegan.com
3/4c red cabbage
1/2c carrots
1/4c white onion
2tb fresh ginger, peeled
3 cloves garlic, peeled
1Tb neutral oil (I use vegetable
1/3c Shiaoxing wine (mirin can substitute)
2Tb Mushroom sauce (vegan oyster or stir fry sauce can substitute)
1Tb Soy sauce
1Tb Rice vinegar
1 bundle green onion
1 pkg vegan gyoza wrappers (or make some from scratch! it's not that scary, I promise! My recipe for wrappers can be found at the bottom of this recipe)
Slice cabbage and carrots, then pulse in food processor to a mince consistency.
Hand mince garlic, onion, and ginger.
Chop green onions
Heat 1tb oil in 12 inch pan over medium heat.
Add garlic and white onion and stir til onion is translucent and fragrant.
Add all other ingredients aside from green onion to pan, cover, and stir regularly. Cook for ten minutes.
Remove from heat, add green onion and cool.
Fill and seal gyoza wrappers. Wrappers can be sealed by brushing water on the parts you want to stick together, either with a brush or with your fingers. Don’t worry if your first few look awkward, they’ll taste just as good as the ones you make once you get the hang of it!
Cooking Gyoza
preheat 2 TB oil in a nonstick pan (one that you have a lid for, but do not cover yet) oil is ready when shimmery and a drop of water pops on it.
Have 1/4c water ready for each batch you prepare.
Place gyoza one at a time in the pan, brown one side. Won’t take long at all to do, a minute or so.
When the first side is cooked, flip all gyoza to the other side (I find this easiest to do with chopsticks, but it takes practice!) brown them same as the last side, then add 1/4c water to the pan and cover. Once all the water has evaporated, remove and serve!
Freezing Gyoza
To freeze your gyoza for later use, place on wax paper on a pan and place in a freezer for 15 minutes. Then move them from the pan to a freezer bag, remove excess air from bag and place back in freezer
Gyoza Wrappers
If you really want to kick things up to the next level, you can make your own gyoza wrappers fairly quickly and with just a few ingredients. It’s worth it, if you have the time or a helper!
1c all purpose flour
1c 00 flour (if you can’t find it, all purpose is ok
1/2tsp salt
3/4c water
Mix dry ingredients together in stand mixer or by hand, and add in water. Knead for five minutes, divide to four pieces and let rest for ten minutes. Roll the dough ballsout very thin, maybe the thickness of three or four sheets of paper. Cut the dough into wrapper shapes, round or square as you prefer. The collar of a wide mouth mason jar works great for this!
Lightly coat the wrappers with cornstarch to prevent them sticking to themselves