Lemongrass Gyoza (Pot Stickers/Dumplings)
I had some dumplings at a tasty tea house in West Philly. Sadly, the dumplings were not nearly as good as the tea. I thought I could do better. You could use this as a filling for spring rolls too (definitely include the noodles for this).
READY IN: 40mins
SERVES: 10
YIELD: 50 dumplings
UNITS: US
INGREDIENTS
Nutrition- 1stalk lemongrass
- 1
- 2
- 1⁄3cup miso soup
- 1
- 1
- 1
- 1cup bean sprouts
- 12
- 1⁄3cup soy sauce
- 1⁄3cup rice vinegar
- 1teaspoon red pepper flakes
- 2tablespoons maple syrup
- 2
- 2
- 1lb dumpling wrappers
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DIRECTIONS
- Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
- Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
- Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
- Add scallions and cook for one minute.
- Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
- Steam for about 3 minutes.
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