“L'Shana Gyoza”- Vegetarian Gyoza

Who says you can’t ring in the Jewish new year by cooking up a traditional Chinese new year dish? Better yet, Chinese new year dumplings symbolize wealth, so who wouldn’t want to cash in on these wontons?

I got to rummaging around my fridge yesterday and stumbled upon all the fixin’s I needed to make these beautiful, pan-fried dumplings.

While it did take a bit of prep work, mindless wonton wrapper crimping and the sounds of the Beyonce/Jay-z concert to create the dish, it was worth every minute!

What You Need:

1 pkg. Round Wonton Wrappers

1 Large Onion, minced

1 Tbs. Ginger, minced

3 Cloves Garlic, minced

2 Cups Broccoli Slaw, chopped finely

1 Bell Pepper, chopped finely

1 Cup Cabbage, chopped finely

1 Cup Collard Greens, chopped finely

½ Block Extra-Firm Tofu, drained and chopped finely

1 Tbs. Sesame oil

Sriracha, to taste

1 Lime, juiced

Soy Sauce, to taste

Spicy Mustard, to taste

Gyoza dipping sauce and sweet chili sauce, to accompany

1. Heat a large saute pan on medium, add oil. Add onion and saute until translucent. Then add garlic, ginger and bell pepper. Saute until fragrant and add the remainder of the vegetables and tofu.

2. Season with sriracha, soy sauce, sesame oil and lime juice. Saute and adjust flavors as needed. Cook until the moisture has been cooked out of the mixture. Remove from pan and cool.

3. When mixture has cooled, spoon a teaspoonful of the mixture into the center of the wonton wrapper, dip your finger into a cup of water and run your finger around the edge of the wrapper. Crimp and pleat the edges of the wonton together. Place stuffed wontons on flour dusted tray and cover with plastic wrap.

4. Heat frying pan over medium-high heat. Add oil to pan, then gently place a few wontons into the pan. Allow wontons to brown on each side and set on paper towel lined plate. Serve with gyoza dipping sauce and sweet chili sauce.