Edamame Gyoza (Japanese Dumplings)
Prep time:
Cook time:
Total time:
Serves: 30 dumplings
Ingredients
For the Filling:
  • 2 tablespoon vegetable oil
  • 8 oz butternut squash (diced)
  • 5 oz edamame (shelled - fresh or thawed)
  • 4 oz corn
  • 4 oz vegetarian protein, diced (optional)
  • ½ teaspoon salt or as desired
  • ½ teaspoon shitake mushroom seasoning
  • Pepper to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon soysauce
  • 7 oz soft tofu
  • 1 pack gyoza (dumpling) wrapper
Easy Edamame Gyoza (Japanese Dumplings) | Healthy homemade dumplings and they are full of protein and edamame goodness!
For the Sauce:
  • ¼ cup of soy sauce
  • 1 teaspoon rice vinegar
  • Chilli sauce to taste
Other:
  • 1 tablesppon oil for pan-frying
  • ¾ cup water
Methods
Easy Edamame Gyoza (Japanese Dumplings) | Healthy homemade dumplings and they are full of protein and edamame goodness!
Easy Edamame Gyoza (Japanese Dumplings) | Healthy homemade dumplings and they are full of protein and edamame goodness!
  1. Heat 2 tablespoon oil at medium heat in fry pan
  2. Add butternut squash, edamame, corn, vegetable protein (optional) and stir fry for 3 minutes.
  3. Add salt, shitake mushroom seasoning, pepper, sesame oil, soy sauce and stir fry for another minute.
  4. Add tofu and mash with fork into the rest of the ingredients. For a smoother texture, you can transfer all the ingredients along with the tofu into a food processor and pulse a few times to dice it up a little (optional).
  5. Place 1 tablespoon of filling onto center of a gyoza wrapper. Moisten edges with water. Fold in half, pleat, and press to enclose the filling into a pleated crescent shape.
  6. Place the finished dumplings on a plate lined with cling wrap (to avoid the bottom sticking to the plate).
  7. Mix some soy sauce, rice vinegar, and chili sauce in a small bowl to create dipping sauce.
  8. Heat up non-stick pan over medium heat and add 1 tablespoon oil. Add the dumpling one at a time, placing the sealed edges up.
  9. Fry the dumplings until golden brown at the bottom.
  10. Add ¾ cup water into the pan and cover it immediately. Let the water bubble dry for about 5 minutes. After the water is gone, remove the lid and fry for another minute until the bottoms are brown and crisp.
  11. Remove and serve immediately with dipping sauce.
Notes
For instructions on how to wrap gyoza Japanese dumplings, click here to see a video by David Cheung.
Recipe by VeggieCravings at http://veggiecravings.com/edamame-gyoza/