Here in Hawai’i we love dim sim and dumplings. As a vegan, it is worth learning how to make them ourselves. Luckily, here on Tasty and Meatless, Chef Sharon Kobayashi came to show us her technique to perfect potstickers, which you can watch here. Once you know how to make them you can stuff them with anything you want.
Gyoza Potstickers with Edamame and Shitake Filling
- 3 cups edamame (soy beans) shelled
- 4 shiitake mushrooms, dried
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 30 gyoza wrappers
- 6 cups water
- 1 tablespoon olive oil
You can find the edamame in the freezer section of your grocery store. Bring the water to a boil and add the frozen edamame and the dried shiitake mushrooms. Boil for 10 minutes and then drain. You want the edamame to be softer than you would normally use it if making the beans for a salad or to eat whole. Put the edamame and shiitake mushroom into a food processor and blend just the veggies first, then scrape the sides down with a spatula and blend again. When the blades stop moving add a little water and blend again. Repeat this until the texture of the veggie mixture is smooth without any chunks. Then add the salt and pepper to taste and the lemon juices lemon juice and blend one last time.
You will find the gyoza, or dumpling, wrappers in the Asian section of your grocery store or in the frozen section. To wrap the gyoza, lay a goyza skin on a flat surface. Take a teaspoon of the filling and place in the center of the goyza skin. It is easier to do this “drop cookie” style using two teaspoons, one to scoop the filling and one to push it off on to the wrapper. Keep a small bowl of water nearby and wet your fingertips then gently moisten the edges of the goyza skin. Make sure you don’t use too much water on the edges or your goyza will get mushy. Fold the skin in half and seal by pressing the edges together. It is also important to press down on the board with the bottom of the gyoza to make a flat bottom. This is what will brown when you fry the dumpling.
You can cook the gyoza dumplings many different ways. Steam them in a steamer, boil in a soup, or spray lightly with cooking oil and bake in the oven until crispy. You can also freeze the dumplings and use them later. To cook them in the traditional way, heat a nonstick pan at medium high, add 1 tablespoon olive oil making sure that the oil coats the bottom of the pan. Place the gyoza flat side down in the pan and add water to about 1/4” up the sides of the gyoza dumplings and cover. Cook until all the water has evaporated and the gyoza is brown on the bottom, about 7-10 minutes. You know the water is gone when the pan begins to “sing.” If the gyoza skin is not fully cooked and soft just add more water and cover again.
Serve this dish with a delicious Balsamic Vinegar and Truffle Oil dipping sauce (recipe below). They are also great served over a Watercress Tofu Salad made with chunks of tofu, watercress, tomato, green onion, and bean sprouts. Chop up all the veggies, build the salad high, and place the goyza on the top of the salad. Drizzle the dipping sauce over everything and enjoy!
Dipping Sauce with Balsamic Vinegar and Truffle Oil
- 1 cup soy sauce
- 1/4 cup sugar
- 3 tablespoons balsamic vinegar
- 1 inch piece ginger sliced
- 1-2 tablespoons white truffle oil
- 3 tablespoons water (optional)
Bring the soy sauce to a boil, add the sugar and slices of ginger and stir. As soon as it boils, remove from the heat and add the balsamic vinegar and truffle oil. The truffle oil will add an amazing taste to this dish so be brave and go out and get some! If you do not have truffle oil you can use sesame oil. Add the water only if you feel that the sauce is too salty. Let the ginger steep like a tea bag in the sauce for a while. You can add a little more truffle oil to taste if you want more flavor. Make sure to taste the sauce periodically and remove the ginger as soon as it gets to the strength that you like it so the flavor does not get too strong or too bitter.