Servings: 40
Prep Time: 25 Min.
Cook Time: 20 Min.

+ 1 1/2 c. firm tofu
+ 1 1/2 c. shelled edamame
+ 1 1/2 lb. soy burger crumbles or patties, crumbled
+ 40 gyoza wrappers
+ 1/2 c. soy oil
+ 1 Tbsp. minced fresh garlic
+ black pepper
+ kosher salt
+ 2 c. Thai chile sauce for dipping

1. In food processor or large bowl, processor mix tofu, edamame, soy crumbles until mixed.
2. On a cutting board, line up the gyoza wrappers.
3. Using the tip of a teaspoon, put a dab of the soy mixture in the center of each gyoza wrapper.
4. Using your fingertips or a small brush and plain water, brush the edges of each wrapper with just a little water.
5. Fold each gyoza over the filling and bring the edges together. Pinch edges with your fingers to seal.
6. In large skillet over medium high heat, heat 2 Tbsp. of the soy oil.
7. Put the gyoza into the skillet, working in batches. Cook, watching carefully to prevent burning and turning to brown both sides.
8. In another large skillet or saucepan, pour in enough water to make at least one inch of water in the bottom of the pan.
9. In a bamboo steamer, arrange the browned gyoza. Cover and carefully place in the skillet over the boiling water.
10. Steam for 2 to 4 min. You will have to cook in several batches.
11. Carefully lift gyoza out of steamer with tongs.
12. Serve with Thai chili sauce for dipping.
13. Gyoza are typically served on shaved carrots, daikon radish or cucumber. usually placed on the bottom of a serving plate when this is presented for eating.

Special equipment:
Bamboo steamer

Note: Gyoza are dumplings, much like pot stickers. This recipe is a great family project, starting with the shopping, since you'll be looking for some perhaps-unfamiliar ingredients like the edamame (in the freeze section, sometimes called sweet beans) and the gyoza wrappers (in the ethnic foods refrigerated section). You'll find the tofu and soy burgers in the refrigerated meats or health foods sections. You'll also need a bamboo steamer, from the ethnic food section, an Asian supermarket or a kitchen supply store. This recipe is best for slightly older children, since there's fine motor skills required to complete the dumplings. Of course adult help will be needed for the food processing, the browning and the steaming.

Riesling/Rhine, Gewürztraminer, Sauvignon Blanc