A healthy, vegan twist on a Japanese home-cooking classic. Crispy, chewy pan-fried dumplings filled with hearty, delicious veggies. Quick, cheap, tasty and can be made in big batches and frozen for meals throughout the week.
Course: Main Course, Side Dish
1pinchcayenne pepperoptional for spice
12wonton/gyoza skinsor more/less as needed
Heat a pan over medium heat and add lotus root. Cook for 2 minutes, adding a splash of water as needed to keep the lotus root from sticking to the pan. Add in the mushrooms, green onion, cayenne, soy sauce, and mirin. Cook for 2-3 minutes until the mushrooms cook down. Mix in sesame oil at the end.
Lay out the skins on a clean surface and place a dollop of filling in the center, making sure there is still room to fold up the skins.
Lightly dip your index finger in water and wet the edges of the gyoza skins. This will help the skin stick together when you fold them up. Fold and crimp your gyoza skins so that no filling is falling out. Repeat until you use up all the filling.
Lightly oil a pan and heat it over medium heat. Add gyoza to the pan, making sure they don't touch each other. Fry the bottom of the gyoza for 1-2 minutes until crispy, then add about 1/4 cup water to the pan and cover with a lid. Steam for 3 minutes or until most water evaporates. Uncover and let the rest of the water evaporate. Remove from pan and repeat process with remaining gyoza. Serve warm with soy sauce or ponzu and rice.
*I used crimini mushrooms as that's what I had on hand, but I recommend shiitake mushrooms to give it a more Japanese flavor.