Teriyaki Lotus "Gyoza Dumplings" (vegan, gluten free, soy free)

Name: Teriyaki Lotus "Gyoza Dumplings" (vegan, gluten free, soy free)
Cuisine: Asian
Ingredients: 1-2 garlic cloves, minced; 1 in piece of ginger, grated; 1 8 oz package of pumfu, crumbled into small bits (or firm tofu in not soy free); ⅓ Napa cabbage, chopped into small bits; 2 scallions, chopped; 3 shitakte mushrooms, diced; ¼ cup + 2 tbs teriyaki sauce (I used “Coconut Secret: Coconut aminos Teriyaki sauce”); 1 tbs avocado oil; 1 tsp siracha or ¼ tsp cayanne (optional); ½ tsp sea salt; 1 package of rice paper, white or brown rice; 3 cups filtered water; 1 tbs maple syrup; 1 tbs teriyaki sauce; 6-8 lotus chips (optional)

10 steps

EASY WHOLE FOOD PLANT BASED RECIPES

Updated at: Mon, 09 Dec 2024 07:31:15 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1460.4 kcal (73%)

Total Fat72.5 g (104%)

Carbs163.3 g (63%)

Sugars30.3 g (34%)

Protein51.8 g (104%)

Sodium4679.3 mg (234%)

Fiber18.3 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1garlic cloves

minced

1 inginger

piece, grated

1 x 8 ozpumfu

package, crumbled into small bits, or firm tofu in not soy free

0.33Napa cabbage

chopped into small bits

¼ cupteriyaki sauce

+ 2 tbs, I used “Coconut Secret: Coconut aminos Teriyaki sauce”

1 Tbsavocado oil

1 tspsiracha

or 1/4 tsp cayanne, optional

½ tspsea salt

1 packagerice paper

white or brown rice

3 cupswater

filtered

1 Tbsmaple syrup

1 Tbsteriyaki sauce

6lotus chips

optional

Instructions

Step 1

Chop and mince all filling ingredients according to instruction.

Step 2

To a sauté pan on medium heat, add all the filling ingredients to the pan and mix until well combined.

Step 3

Continue stir as you go for 15-20 minutes. Add 2-3 tablespoons of filtered water to deglaze the pan if neededTo, usually happens at the 10-15 min mark.

Step 4

Once the filling is cooked turn off the heat and set aside.

Step 5

Fill a large shallow bowl with filtered water, 1 tbs of each maple syrup and teriyaki sauce and whisk until combined.

Step 6

Place your rice paper into the water for about five seconds. Then place on a clean cutting board or plate. To the Center of the rice paper add 3 tablespoons of your filling in a rectangle shape.

Step 7

Then gently take the rice paper and that is closest to you and fold it over the filling, then fold the left side in over the filling and the right side and over the filling. Then roll it away towards you creating your wrapping dumpling. Soak another piece of rice paper for 5 seconds and place onto the cutting board or plate. Place a lotus chip (if using) in the middle of your rice paper and place the first dumpling on the lotus chip. Repeat the same process of folding the rice paper over the dumpling to create a second layer and set aside. Repeat this process to make about 8 dumplings, remembering to have 2 layers of rice paper on each dumpling.

Step 8

Then allow them to cool for about 20 mins on a plate before cooking.

Step 9

To a sauté pan, add 3 to 4 tablespoons of avocado oil and heat up for a few minutes on medium heat. Using tongs place 4 dumplings (or as many fit easily onto your pan) sauté for 3 to 5 minutes, then flip for an additional 3 to 5 minutes. Using the tongues I flip them on all the areas where there is rice paper so the entire dumpling becomes crispy for a few minutes.

Step 10

For the air fryer version see notes below!

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