Gyoza are a Japanese dumpling similar to the Chinese wonton, traditionally stuffed with pork. The TVP and seasonings in this recipe make them taste very similar to the “real” thing. They are time-consuming to prepare, only because of the fiddly stuffing, but they are well worth it. Take them to the next potluck you go to!

40 gyoza wrappers (you can buy them in Asian markets and even some grocery stores…they are circular and very thin).

1 cup dry TVP or TSP (texurized soy protein) granules
2 cups boiling water
2 tbsp sesame oil
1 cup mushrooms, minced
1 small onion, minced
1 carrot, finely grated
3″ piece of fresh ginger, peeled and minced
3 tbsp soy sauce
1-2 tbsp rice wine vinegar (white vinegar will do in a pinch)

Place the TVP in a bowl and pour the boiling water over it. Stir, and let sit for a few minutes until softened.

In a skillet, heat the sesame oil and add the vegetables, sautéing until the onions are translucent. Add the softened TVP, soy sauce and vinegar, and cook several minutes on high heat until all the liquid has boiled off. Stir frequently during this, to keep the mixture from burning or sticking to the pan.

Remove from heat and let cool slightly.

Lay a gyoza wrapper on a clean surface, then place 1 tsp (no more than that or they’ll burst when cooking) of the TVP filling in the centre. Dip your finger in some water and wet the edges of the wrapper so that it will stick to itself better. Fold the wrapper into a half-circle around the filling, and press and crimp the edges together until they are well sealed. Repeat this process until all the wrappers are used up. You may have a little filling leftover. Just eat it now.

In a heavy-bottomed skillet, heat 2 tbsp of sesame oil, and place as many gyoza in the pan as will fit. Fry for 1-3 minutes on each side, until they are well-browned, then pour 3/4 cup of water into the pan. Reduce heat to low, cover and simmer for 15 minutes. Remove from the pan, and serve hot!

You probably won’t be able to fit all the gyoza in the pan at once, so keep them warm on a cookie sheet in a 200 degree oven while you fry up the remaining gyoza. This is also an effective way to re-heat them.

Serve with a dipping sauce composed of 1/3 cup soy sauce, ⅛ cup vinegar and 1 tbsp maple syrup or brown sugar, mixed in individual small bowls for each person eating.

These will likely be a big hit; I made 40 gyoza just the other night and my husband and I ate them all.