Clarissa Johal: #MeatlessMonday-Spinach Garlic Gyoza

Monday, June 16, 2014

#MeatlessMonday-Spinach Garlic Gyoza

The gyozas are simple to make but require some assembly. If you aren't a fan of salty flavors, use a low sodium soy sauce or 1/2 the black bean sauce in the filling. When it comes to steaming the gyozas, there are many different ways to do that. I have a rice cooker but use whatever method you have.

Gyoza Dumplings

Photo courtesy of rhyn06 via photobucket

Spinach Garlic Filling

2 tsp. hot sesame oil
8 cups spinach greens, coarsely chopped
1/4 cup minced green onions
6 cloves garlic, minced (2 Tbs.)
2 Tbs. black bean sauce
1 Tbs. soy sauce
1 Tbs. honey
32 gyoza wrappers
Cornstarch for dusting

Heat oil in large wok or skillet over medium-high heat. Add spinach greens and cook until wilted. Stir in green onions, garlic, bean sauce, soy sauce and honey. Cook, stirring occasionally until no liquid remains.

Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each and brush water on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet and refrigerate while making the sauce.

Once you're ready to steam: For a rice cooker: use cooking spray on the metal steamer insert. Place several gyoza on insert and steam for about 8 minutes. Spray metal insert every time because they do stick! Serve with dipping sauce.

Sesame Dipping Sauce

¼ cup vegetable stock
2 Tbs. tahini
1 Tbs. peanut butter
1 Tbs. honey
1 Tbs. grated ginger
2 tsp. soy sauce
1 tsp. rice vinegar

Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.

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