This is a substantial filling that uses a vegetable and egg mixture in lieu of the traditional meat found in Gyoza and Wonton.
If you have a gyoza stuffing tool this will go pretty fast.
Gyoza is the round version of a won ton wrapper. You can also make them using won ton wrappers and folding them into a triangle. Seal them by running your finger over the bottom edge of the stuffed goodie and then crimping it closed either with the gyoza tool or the tines of a fork on the wonton wrapper.
Szechwan dipping sauce:
- Lightly toast 1 T Szechuan peppercorns in a cast iron skillet until just barely starting to smoke. These are not spicy peppercorns. They have more of a clove like flavor.
- In a sauce pan combine toasted peppercorns with 1 cup rice vinegar and warm .
- Soak overnight and store in a jar for future seasoning uses
Try it in a Vinaigrette dressing or sprinkle over steamed or braised greens.
Stuffed Wonton or Gyoza Dumplings
- 1 carrot, Grated
- 1/4 C Green onion-slice them lengthwise and then dice using the tops and the bottoms
- 1-1/2 C Broccoli including the stems-peel the stems and dice it all into a fine mince
- 2C Kale–Remove the stems and fine ribbon cut . *other greens may be substituted
- 1 clove of Garlic–minced
- 1 T Fresh ginger-peeled and grated
- 1 egg white-whipped with a wire whisk
- 1 tsp corn starch
*optional but very tasty–2 T finely minced Pickled ginger
- 2 T Tamari or soy sauce
Stir everything together in a large bowl.
- Lay a gyoza wrapper on top of the stuffing tool and fill the center with 1 heaping T. of veggie filling. You can do this without the press..just moisten the edges and crimp with a fork.
How many wrappers you ask? This recipe will “fill” a package of wrappers. Just buy “a package” and you can use any leftover filling in a tasty omelette.
- Moisten the outside edge of the round wrapper, fold over and crimp.
- For wontons lay the square wonton wrapper on the counter and fill the center with 1 heaping T of veggie mix. Moisten the outside edge with water or moisture from the veggie mixture. Make a triangle by pulling one corner over the filling to the opposite corner and crimp gently with the tines of a fork.
An optional extra wonton folding step for the bold and adventurous: Holding the two corners of the now folded edge of the triangle, one corner in each hand, twist the left corner so that the bottom face of that corner sits on top of the right corner. Moisten and press the corners together so the wonton stays in a little sitting lotus position. You may need to cut back on the amount of filling a bit for this wrapping method.
Place the Wonton or Gyoza on an oiled tray as you wrap them. They should be cooked right after assembly or the veggie mixture will saturate the wrapper and disaster ensues.
- Use peanut oil in a skillet to quickly fry them on the stove top browning them on both sides.
- Or Brush a light amount of oil on the assembled gyoza/wontons and bake at 350 degrees for about 15-20 min. or until the wrapper is crisp. Keep an eye on them while they’re in the oven. The edges burn easily. If you have an oil sprayer (also called a Misto) use that to coat the dumplings. Remove with a metal spatula and serve hot.
- OR Boil small batches of wonton in a pot of water over medium heat for about 3-4 minutes until they float to the surface. Add them to a light chicken soup.