Updated: Feb 2
Twin Dragon Vegan Gyoza Wrappers - not Gluten-Free - 99 ranch market
2 packets of 12 oz Impossible meat
1/3 cup of Green Peas
15 grams - Cilantro
25 grams - Ginger
1 clove of Garlic * can take out if it gives you an upset stomach
10 grams - Lemon grass
1 large lemon
1 teaspoon of Pink Himalayan Sea Salt
1 teaspoon of Black Pepper Corn
1 teaspoon of Paprika
*Spice : optional
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 :
Fruit peeler ( from my bartending days )
Sauce Bowl / Plate
10 minute Preparation Time :
Clean + Rinse cilantro + mince.
Skin ginger + cut into thin slivers, chop + finely chopped
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
1/2 cup of Yuzu
1 slice of Orange Peel
half of an Orange Cutie
1 table spoon of Warm Water
Thai Chili *