Vegetable Gyoza with Orange Ponzu Sauce (vegan)


Last night there were four of us, here at our house, and not through any specific planning we ate vegan. This recipe is from Women’s Health Magazine and the wonton’s were delicious, but I have three suggestions: don’t cook them for as long as they suggest, make twice the amount of orange ponzi sauce and you might want to cut this recipe in half. I had a lot of stuffing left over, and I filled all fifty of the 4″ square wontons that I used. That being said, it was a fun meal and as soon as I get the recipe of our friends dish, I’ll post it with a photo.
Surprisingly we only went through two Cosmos and one bottle of Robert Foley “The Griffin”!

2 cups finely chopped cabbage
4 cups finely chopped shitake mushrooms, stems removed
1/2 yellow onion, finely chopped
3 green onions, finely chopped
4 cloves garlic, finely chopped
2 Tsp. minced fresh ginger
1 Tbsp. roasted sesame seeds
1/4 cup reduced-sodium soy sauce
2 Tbsp. roasted sesame oil
1 Tbsp. sugar
1 cup panko bread crumbs
flour for dusting work surface
1 package gyoza or wonton wrappers (40-50)
1 Tbsp. canola oil, plus more if needed

Orange Ponzu Sauce:
1/4 cup reduced-sodium soy sauce
3 Tbsp. rice wine vinegar
1 Tsp. fresh orange zest
1 Tsp. sugar (optional)

1. In a mixing bowl, toss cabbage, mushrooms, onions, garlic, ginger, and sesame seeds. Combine soy sauce, roasted sesame oil, and sugar and add all at once. Stir until well combined. Fold in panko.
2. To assemble the gyoza, dust your work surface with flour and have a small bowl of water ready. Set out 10 wrappers on the floured area and place 2 teaspoons of gyoza filling in the center of each.
3. Use your finger to moisten the edge of 1 wrapper with water, then fold it over the filling (as if you were making a turnover) and press the edges together. Pinch the edge with your index finger and thumb as though you were fluting a piecrust. Repeat with remaining wrappers.
4. Warm canola oil in a skillet over medium heat for 1-2 minutes. Working in batches, add gyoza and cover with a lid. Cook for 3-4 minutes on one side, or until golden brown. (I flipped ours after about a minute or a minute and a half) Use a slotted spoon to transfer cooked gyoza to a plate; keep warm. You may want to wipe the pan and add more oil as needed between batches.
5. Whisk together all ingredients for the orange ponzu sauce. (I did this ahead of time and put it in the fridge) Serve with hot gyoza.


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