Happy Weekend Everyone!!
I have had an entirely not productive day. On these cold fall days I just feel like making tea, curling up on the couch and watching a movie. Then eventually I get really hungry and have to leave the house for ingredients to make dinner. I usually start off pretty much thinking ‘soup’ and then increasing the complexity to something that would take me all day.
I have tried gyoza before and decided I didn’t love the filling. Today, I went with one of my favorite ingredients – mushrooms, and spiced it up with some bok choy and balsamic vinegar. This combo has such fantastic flavours and the recipe is very simple, albeit the filling and crimping is a bit annoying. However, put on some good tunes or a show on Netflix and spend 15-20 minutes zoned out making these bad boys. I ate them as a meal but you can also take them as a delicious appetizer.
Mushroom Bok Choy Gyoza
1 Tbsp grapeseed oil
3 cups mushrooms, chopped (I used cremini)
1 shallot, thinly sliced
2 heads bok choy, chopped
2 Tbsp balsamic vinegar
1 package vegan gyoza wrappers
salt and pepper, to taste
2 Tbsp tamari or soy sauce
2 Tbsp rice vinegar
1 tsp maple syrup
- Heat the oil over medium heat in a large pan.
- Add the chopped mushrooms and saute for 10-15 minutes or until soft.
- Add in the shallot and cook another 3-5 minutes.
- Remove the pan from heat and mix in the bok choy and balsamic vinegar.
- Put the mixture in a food processor and process until small chunks remain. Do not over process until it forms a paste!
- Add approximately 1 Tbsp of filling to the center of a gyoza wrapper and moisten one half of the wrapper with water. Flip over the remaining half of the wrapper to create a moon shape with the filling inside. Crimp the edges using your fingers. (or don’t bother – it doesn’t affect the taste).
- Steam the gyoza for 3-5 minutes. Having done this a few times it’s easiest to steam on a piece of parchment paper. Once steamed place on another piece of parchment paper.
- Mix together the sauce ingredients.