1/2 cup scallion (I used two stalks)
2 tbsp low sodium Japanese soy sauce
1 tbsp sesame oil
2 cloves garlic (I used 2 Dorot cubes)
1 tsp ginger (I used 1 Dorot cube)
1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
36 gyoza wrappers (I used 2/3 package Myojo brand)
12 oz beyond beef (reserve 4 oz for different use)
12 oz beyond beef (reserve 4 oz for different use)
3/4 cup scallion (I used three stalks)
3 tbsp low sodium Japanese soy sauce
1 1/2 tbsp sesame oil
3 cloves garlic (I used 3 Dorot cubes)
2 tsp ginger (I used 2 Dorot cubes)
2 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
54 gyoza wrappers (I used 1 package Myojo brand)
If using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold
If using frozen Dorot cubes let cool to room temperature or microwave 10-15 seconds to defrost
Add garlic, ginger, soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated
Stir in scallions
With a 1/2 tbsp measuring spoon (I used a circular one), scoop 1/2 tbsp of filling to gyoza wrapper
Using your finger, moisten one end of wrapper with water
Seal tightly making sure there are no openings for the gyoza to come apart
Repeat with 3 other wrappers
In a small pot of simmering water, drop in 4 dumplings making sure not to crowd them
Simmer for 3 minutes, spoon out of water and drain on a sheet pan making sure gyoza don't touch each other so they won't stick
Repeat with rest gyoza, prepping 4 at a time to keep them from drying out, refilling water and bringing back up to a simmer as necessary
Makes 3 servings, 12 gyoza per serving
Recipe altered from https://www.google.com/amp/s/tasty.co/amp/recipe/easy-fried-beef-dumplings-gyoza
Cream cheese wontons
18 gyoza wrappers (1/3 package Myojo brand)
6 tbsp vegan cream cheese
Oil for frying
