GAMMA GYOZAS

Ingredients :

• Twin Dragon Vegan Gyoza Wrappers - not Gluten-Free - 99 ranch market

• 2 packets of 12 oz Impossible meat

• 1/3 cup of Green Peas

Herbs :

• 15 grams - Cilantro

• 25 grams - Ginger

• 1 clove of Garlic * can take out if it gives you an upset stomach

• 10 grams - Lemon grass

Citrus :

• 1 large lemon

• lemon zest

Seasoning :

• 1 teaspoon of Pink Himalayan Sea Salt

• 1 teaspoon of Black Pepper Corn

• 1 teaspoon of Paprika

*Spice : optional

Other :

• 1/2 cup of Marukan Yuzu Ponzu

• 1 tablespoon of coconut oil

• 7 red Thai Chili Pepper — I just really like peppers *

• 1/3 cup of Pinot Noir of your choice for cooking gyozas * optional

Utensils / Tools :

• Chopsticks

• measuring spoon

• Measuring Cup

• Food Scale

• Mixing bowl

• Fruit peeler ( from my bartending days )

• Knife

• Frying pan

• Paper Towels

• Sauce Bowl / Plate

10 minute Preparation Time :

• Clean + Rinse cilantro + mince.

• Skin ginger + cut into thin slivers, chop + finely chopped

• Mince garlic

• Slice + Mince lemon grass

• Cut Thai chili pepper

set everything aside

Cut lemon in half ( 1/2 , now there is two ( 2 ) pieces )

Now one half in quarters ( 1/4 )

The other half peel the lemon skin + zest lemon

Afterwards juice the lemon + set aside

Open Impossible Meat packet + put it in a stainless steel bowl

• Add all of your herbs + seasoning + 1 Thai chili pepper.

I like to use gloves when mixing the ingredients together.

( I don’t like the feeling of cold items running through + underneath my fingers. It is a texture thing. Since I also have long fingernails, I wouldn’t want the impossible meat to get underneath my nails. I think it is quite grotesque because of all of the unforeseen bacteria that is underneath the nails. So therefore, I like to wear gloves when mixing them in together because of COVID )

After mixing them in, set aside

Time to open the package of the gyoza wrappers

Lay out a couple of pieces of the gyoza wrapper on a clean surface

Scoop 1/2 teaspoon of the seasoned mixture of Impossible Meat into the center of the wrap

Wet the end of the Gyozas wrapper

Now fold the wrapper in half + pinch closed

After closing them, put them on a dry plate prior to cooking.

Repeat these steps until there is no longer anymore gyoza wrappers or if you run out of the gyoza filling.

20 minute Cooking Time :

Put 1 tablespoon of Coconut Oil in pan on high heat

Once hot, put your gyozas in the pan.

Make sure there is enough space in-between them.

Once brown, flip them over and turn down to medium heat.

Pour in your choice of Pinot Noir and let it cook + simmer down

Let it cook for 5 minutes on medium low heat

After the wine cooks out we turn off the heat and put it on a plate that has paper towels on it so it can soak off the excess oil

Sauce :

1/2 cup of Yuzu

Lemon Juice

Lemon Zest

1 slice of Orange Peel

half of an Orange Cutie

1 table spoon of Warm Water

Thai Chili *

Set Aside

For Dipping

Put a bit of the sauce in a container and add in cilantro

Serving / Plating :

1 spoonful of the sauce on plate

Put gyozas on the plate

Sprinkle the minced cilantro on top and all over the plate

Lastly, zest lemon over the top of the plate + gyozas

Top with Thai Chili Pepper *

Here's a short video of how I plate them.

Pair with Bok Choy + Tofu Soup

Serve with a side of Jasmine Rice

Enjoy.

Comment below and let me know how you enjoy them.

Thank you

*optional

#vegan #impossiblemeat #asiancuisine #vegetarian #fresh #spicy #yuzu #healthyeating #peaprotein