Edamame Gyoza With Dipping Sauce For Fiesta Friday #57
One of my favorite things to eat besides sushi in a Japanese restaurant is Gyoza. Traditional Gyoza has a minced pork filling, they are succulent and delicious and loaded with umami especially when dipped in the very flavorful dipping sauce. I made these vegetarian combining my love of edamame and gyoza. The edamame are steamed, then sautéed then mashed and used as filling for these lovely little dumplings. The dipping sauce is my version of the typical gyoza dipping sauce. I added some chili paste to give it a little kick, traditional dipping sauce contains something called Rayu, I don’t have it and it’s too cold to venture out looking for it so I adapted and made my own version using soy, mirin, a little sweetness and chili paste. It tastes wonderful with the gyoza.
I thought these little beauties would make a nice addition to the hottest party in town, Fiesta Friday #57. Angie@The Novice Gardener is hosting as always and this week her co hosts are everyone, as in all of us, how about that. We are all tasked with voting for the feature recipes.
Making the edamame filling and gyoza:
1 cup shelled edamame cooked
1 garlic clove minced
1 tablespoon toasted sesame seeds
1 tablespoon rice wine vinegar
1/2 teaspoon fresh ginger minced
1 heaping teaspoon light miso paste (It’s actually closer to 2 tsp)
splash of sriracha
season with salt and pepper to taste
18 wonton or gyoza wrappers
water to seal the edges
sesame oil and vegetable oil to fry the gyoza
Steam the edamame, I used the microwave following package directions, cooking for 3 minutes on high. Heat a small amount of vegetable oil in a skillet, add a splash of sesame oil add the garlic and saute until soft, add the edamame and continue to saute for approximately 1 minute, add 4 oz of water and cover, let cook until all the water evaporates. Remove from heat. Add all the ingredients to the food processor and pulse a few times to break up the soy bean and mix everything together. Test to make sure it will hold together, should be a rough paste. Note: I did not need to add salt, the miso paste added more than enough for me and the dipping sauce is salty from the soy sauce. So use salt gingerly if so desired.
Place the wrappers on your work surface. Have a cup of water and the filling ready. Place a tsp of the filling in the middle of the wrapper. Wet the edges of the wrapper all the way around and fold over, press on the edge using your thumb and index finger until you know that it’s bonded. Heat a skillet ( I used a 12 inch skillet) on high with a little sesame oil (Note: I used the same skillet I used for the edamame so it was already oiled a splash of sesame oil was all I needed), place the gyoza seam side standing up in the skillet. Brown them, it takes only about a minute or two. Now add about 2/3 cup water to the skillet and cover. Let cook for 4-5 minutes or until the water completely evaporates. Serve immediately.
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar
1 teaspoon sugar or honey
1 teaspoon chili paste (or more if you want it spicier)
1 teaspoon sesame seed oil
Whisk all ingredients together and serve with the gyoza