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 *
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
Comment below and let me know how you enjoy them.