Lemongrass Gyoza (Pot Stickers/Dumplings) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I had some dumplings at a tasty tea house in West Philly. Sadly, the dumplings were not nearly as good as the tea. I thought I could do better. You could use this as a filling for spring rolls too (definitely include the noodles for this). Ingredients:
1 stalk lemongrass |
1 garlic clove, chopped |
2 teaspoons fresh ginger, chopped |
1/3 cup miso soup |
1 onion, sliced |
1 carrot, grated |
1 red bell pepper, chopped |
1 cup bean sprouts |
12 ounces tempeh, crumbled |
1/3 cup soy sauce |
1/3 cup rice vinegar |
1 teaspoon red pepper flakes |
2 tablespoons maple syrup |
2 ounces cellophane noodles, cooked (optional) |
2 scallions, chopped |
1 lb dumpling wrappers |
Directions:
1. Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
2. Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
3. Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
4. Add scallions and cook for one minute.
5. Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
6. Steam for about 3 minutes.
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