During my transition to being vegan I used to frequent the vegetable gyoza from Trader Joe's only to go to the store one day and realize they were all out of them. This happened for 2-3 weeks in a row. Sigh...I was not happy. These were on rotation as go to items when dinner was all gobbled up and left overs were no where to be found. I would quickly grab a few of these bad boys and be off to work. Now, I needed a new game plan.
I decided to make my own. It's a recurring theme with me lately.
But first, I had to find, wrappers or learn to make them. I'm always in a crunch for time so making them was out. I searched high and low for vegan wrappers and found a few online but decided to just go to the local Asian supermarket and there they were.
For the filling, I simply read the ingredients on the back of the Gyoza package and went about recreating. It's surprisingly made of very simple ingredients. The only one I didn't really care for were the radishes. The grocery store only sold them in bunches and I wasn't about to buy a whole bunch only to use 1-2 of them. So, I left them out. I also used coleslaw instead of fresh cabbage (being frugal counts, right?). Napa cabbage is an option instead if you want to make it more authentic. However, due to the low cabbage to carrot volume in the coleslaw, I added extra shredded carrots and then chopped them up smaller.
Once everything is all mixed together, it's time to place your filling on the wonton wrappers. The photo below shows where I put entirely too much filling and had stuff spilling out once I tried to seal. Learn from my mistake and use less filling. The photo below also shows the filling cooked prior to placing them in wrappers which is totally optional but makes less filling. I preferred to have the vegetables cook in the wrappers while on the skillet, which cuts down on time.
Here they are all wrapped up and sealed. The sealing wasn't difficult and is also not necessary, you can close them up without the folds.
Of course, if you'd like to make the wrappers then by all means feel free to make your own, this lovely lady has a great recipe here.
Once, they were done. I had my younger son try the potstickers first and his response was that they tasted like the stuff we got from Trader Joe's. SCORE! Despite how close it may be, there is the fact that I didn't use all the ingredients on the package but I still love making these. In fact, I've made them at least three times in one weekend just for me to eat. The more you make them, the faster you get at folding the wrappers too. You don't even have to get too fancy with your wrapping skills either, just press the ends together and place in your skillet.
As an added tip, make sure the potstickers are directly on top of the oil in the pan or they will stick and be difficult to remove. I also like to flip them so that they get crispy on more than one side.
Of course, you can't forget your dipping sauce. I love sweet chili sauce but I've also eaten them with a little soy sauce and chili sauce mixed together. They are also just as good eaten without any sauce, just in case you're wondering.
This meal has been vegan mother approved and kid tested.
Hope you enjoy.
Makes: Roughly 10-12 potstickers
- 1-1/2 cups coleslaw
- 1/4 cup shredded carrots
- 1/2 cup chives
- 1 tsp ginger
- 1 tsp garlic
- 1 Tbsp sesame oil
- ¼ cup cilantro
- wonton skins
- 2 Tbsp grapeseed oil
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp soy sauce
- ¼ cup water or more
- In a bowl, mix all ingredients except grapeseed oil.
- Place a tablespoon or two of filling mixture in center of a wonton skin.
- Seal wonton by smoothing a fingertip of water on wonton edge. Press edges together to close.
- Pour grapeseed oil in skillet on low to medium heat and place wontons, flat side down until browned.
- Once potstickers are browned slightly or to your liking, add a ¼ cup water into skillet and cover immediately with pot cover. Let steam for a few minutes to let skins cook. Then carefully remove.
- Serve hot with chilli sauce or soy sauce.