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Tempeh and Kale Steamed Gyoza
[Vegan]

KH By: Kathleen Henry

Author Bio

Kathleen Henry hosts the vegan food and healthy lifestyle blog, Produce On Parade. She is... Read More

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Tempeh

Tempeh & Kale Steamed Gyoza [Vegan]

Dairy Free

I had a real hankering for gyoza (more than usual) the other night, so I whipped up these little guys. Gyoza, or potstickers, or dumplings (they go by many names) are really very easy. If you've never made them before, don't be frightened. It's basically just a minced stir-fry that's... Read More

Ingredients You Need for Tempeh and Kale Steamed Gyoza [Vegan]

1 Tbsp. sesame oil
1/2 small red onion, minced
3 large garlic cloves, minced
3 oz. crimini mushrooms, minced
2 large celery stalks, minced
8 oz. block of tempeh, minced
4 large kale leaves and stems, minced
1 Tbsp. fresh ginger, minced
2/3 cup soy sauce
1 Tbsp. agave nectar
1 package of 40 circular wonton/gyoza/pot sticker wrappers

Dipping Sauce

2 Tbsp. rice vinegar
2 Tbsp. soy sauce
1 Tbsp. agave nectar
1/2 Tbsp. sweet chili sauce
dash of sesame seeds

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How to Prepare Tempeh and Kale Steamed Gyoza [Vegan]

In a large rimmed frying pan, heat the sesame oil over low.
In a food processor, pulse the onion, garlic, and mushrooms until minced. Add to the sesame oil and sauté for a few minutes.
Now, add the celery, tempeh, and kale to the food processor and pulse until minced. Add to the sesame oil and sauté for a few minutes.
Mince the fresh ginger by hand and add it to the frying pan.
Add the soy sauce and agave nectar to the frying pan and continue to sauté, stirring often, for about 10 minutes.
Meanwhile, whisk all the dipping sauce ingredients in a small bowl. Fill a separate small bowl with water for making the gyoza.
When making the gyoza, I like to do them in batches. Make as many as will fit in the steamer without touching and while they’re steaming, assemble more. To assemble the gyoza, place about ½ Tbsp. of the filling in the center of the wrapper. Dip your fingers in the small bowl of water to wet the edges of the circle. Fold in half, and crimp along the edges, pressing very firmly to close the wrapper edges.
Place as many gyoza as will fit on a parchment paper lined steamer basket. Steam for about 5 minutes. Remove and repeat with remaining gyoza. This recipe should use all the wrappers and filling.
Serve hot with the dipping sauce.

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