I love Gyoza! I love their versatility. You can serve them as an elegant appetizer, side dish, and if you put enough on a plate you have a meal. Traditional Gyoza are usually made with pork but I made a vegan version accidentally unpurpose. I was envisioning an elegant cocktail party while writing this recipe, with great music playing in the background, and some good friends.

This Chardonnay's creaminess and perfect balance between fruit and acidity pairs so well with the lovely Gyoza…..

Ingredients

Serves 4

For the dipping sauce:

Method

Heat vegetable oil in a large skillet over medium-high heat. Add mushrooms, tofu, and garlic, and simmer for 8-10 minutes. If there is still liquid left in the pan, carefully drain it out. Add the cabbage and ginger and cook another 2 minutes. Stir in the tamari, sesame oil, black pepper, green onion and remove from heat. Taste and add salt, if necessary. Sprinkle in the cornstarch and mix well.

While the filling is cooling mix the soy sauce, rice vinegar, and sesame oil in a dish and set aside.

Next assemble a wrapping station with a small bowl of water, a place for the filling, the wrappers, and a clean work surface. Keep the wrappers covered with a damp cloth so they won't dry out.

To assemble, place a small amount of filling in the center of the wrapper. Brush the top edge of the wrappers with water and pleat the edges to crimp closed. To cook, heat  1 tbsp of vegetable oil in a skillet over high heat. Add 8-10 dumplings (don’t overcrowd the pan) and brown on bottom side. This should take two to three minutes. Add 100ml water and reduce heat to medium. Cover pan and let potstickers cook another 3 minutes. Remove the lid from the pan and if any water remains, continue cooking until water has evaporated.

Serve with dipping sauce.

Background Music: Sheila Take A Bow by The Smiths