Everything you need to fold your own delicious veggie dumplings, featuring tempeh and shiitake mushrooms. Makes 15-20 pieces, dipping sauce included!

• Gyoza Wrappers
• Vegan Gyoza Filling

Allergens: Soy, Wheat

Make sure you’ve got a Non-Stick Pan with Lid, and Tongs or a Spatula. It’s also ideal to have a few staples on hand like Neutral Oil and a small cup of Water. Now, let’s get cooking!

TO FOLD

Place Wrapper in non-dominant hand. Add 1 tablespoon of Gyoza Mixture to centre.

Wet a finger in a bowl of water and use it to wet half the circumference of the Wrapper.

Fold in half, enclosing the Gyoza Mixture.

Use a “pinch, fold, pinch, fold…” motion with your fingers and make 3 or 4 pleats to seal. Set aside.

Repeat until all gyoza are folded.

TO COOK

Heat 1 tablespoon of Neutral Oil in a non-stick pan over medium-high.

Without crowding the pan, place gyoza in pan and allow them to sear for 30 seconds to a minute.

Carefully add a splash of water to the pan and cover with a lid, cooking for 5 or 6 minutes longer. Keep a close eye that all of the water doesn’t evaporate to avoid burning the bottoms.

Remove gyoza with spatula or tongs. Serve seared side up with optional gyoza dipping sauce.

OPTIONAL DIPPING SAUCE

Combine 2 parts rice vinegar to 1 part soy sauce.