INGREDIENTS
Yields 20-25 gyoza
For Sweet Soy Dipping Sauce
3 tablespoons low-sodium soy sauce
3 tablespoons mirin seasoned rice vinegar
1 tablespoon agave syrup or maple syrup
1 tablespoon chives or green onion, minced
For Filling
¼ cup (1 small can) water chestnuts, sliced
1½ tablespoons fresh ginger, chopped
3 pouches Good Catch® Naked in Water Plant-Based Tuna
1 cup frozen peas, thawed
¼ cup fresh mint, loosely packed
3 tablespoons green onion, sliced thin
2 teaspoons sambal chili sauce
1½ tablespoons corn starch
1 tablespoon lemon zest
½ teaspoon sea salt
1-2 packs plant-based gyoza wrappers
Corn starch, for sprinkling
Vegetable oil, for cooking
INSTRUCTIONS
- In small jar, add all sauce ingredients. Place lid on jar and shake, set aside.
- Using a food processor, add the water chestnuts and ginger, and pulse until finely minced.
- Add Good Catch Plant-Based Tuna and pulse for 1 minute until coarsely chopped. Remove tuna mixture from food processor, place in mixing bowl and set aside.
- Add peas, mint, green onion, sambal, corn starch, lemon zest and sea salt to the food processor and pulse until coarsely mixed for about 1 minute. Add to the tuna mixture, stirring thoroughly.
- To assemble the gyoza, have the wrappers, a small ramekin of water and a sheet pan sprinkled with corn starch ready.
- For each gyoza wrapper, dip your finger in the water and wipe across the top edge of the wrapper. Add about 1 tablespoon of filling to the center. Fold the gyoza into an open taco, and make small crimps along the top part of the wrapper, sealing the gyoza. This will take some patience at first.
- Once sealed and formed, set on sheet pan. Repeat the process until all gyoza are completed.
- Add a drizzle of oil to a heavy bottom pan (preferably cast iron) over medium-high heat. Place gyoza around the pan, leaving space around each.
- Pan sear the bottom of each gyoza (they are ready for the next step when golden brown on the bottom).
- Drizzle water in the pan and cover with a lid. Remove from heat and shake the pan a bit to ensure gyoza are not sticking. Keep the lid on and allow the gyoza to finish steaming for about 1-2 minutes.
- Serve with the Sweet Soy Dipping Sauce.
