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  • Writer's pictureSoyfoodscouncil

LILY Gyoza

Gyoza are dumplings, much like Pot Stickers. This recipe is a great family project, starting with the shopping, since you’ll be looking for some perhaps-unfamiliar ingredients like the edamame (in the freeze section, sometimes called sweet beans) and the gyoza wrappers (in the ethnic foods refrigerated section). You’ll find the tofu and soy burgers in the refrigerated meats or health foods sections. You’ll also need a bamboo steamer, from the ethnic food section, an Asian supermarket or a kitchen supply store. This recipe is best for slightly older children, since there’s fine motor skills required to complete the dumplings. Of course adult help will be needed for the food processing, the browning and the steaming.

Ingredients 1 ½ cups firm tofu

1 ½ cups shelled edamame

1 ½ pound soy burger crumbles or patties, crumbled

40 gyoza wrappers

1/2 cup soy oil

1 tablespoon minced fresh garlic

Black pepper

Kosher salt

2 cup Thai chili sauce for dipping

Instructions In food processor or large bowl, processor mix tofu, edamame, soy crumbles until mixed.On a cutting board, line up the gyoza wrappers.Using the tip of a teaspoon, put a dab of the soy mixture in the center of each gyoza wrapper.Using your fingertips or a small brush and plain water, brush the edges of each wrapper with just a little water.Fold each gyoza over the filling and bring the edges together. Pinch edges with your fingers to seal.In large skillet over medium high heat, heat 2 tablespoons of the soy oil.Put the gyoza into the skillet, working in batches. Cook, watching carefully to prevent burning and turning to brown both sides.In another large skillet or saucepan, pour in enough water to make at least one inch of water in the bottom of the pan.In a bamboo steamer, arrange the browned gyoza. Cover and carefully place in the skillet over the boiling water.

Notes Makes 40 dumplings

By Ephraim Malag & Jordan Franklin, Iowa Tournament Club, The Oak View Restaurant

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