When I was invited for a dinner at my Japanese friend's place, she made gyoza dumplings with purple cabbage and pork.
It was kind of by accident, that she didn't have regular green cabbage and just used purple one instead.
The gyoza looked cool, purple colour from the cabbage through the dough.
Inspired by her accident, I made jade coloured vegan gyoza.
The top was from my instagram story before, I used mushroom and tempeh paste from a Vancouver local company Tempea food, so actual ingredients for you is :
1 clove of Garlic
1 hand full arugula
1/4 cup cashew
1cup olive oil
Salt to taste.
2-3 Tbsp arugula pesto (your choice of amount)
1 bunch Green onion, chopped(If you want smoky taste, grill them on the burner or toach)
2 cups of frozen grated cassava (you can find this at asian market, specially south east asian)
Small piece(around 1/4 inch) ginger, chopped in small piece
About 1/4 cup Mushrooms, chooped.(Shiitake is the best but you can use button or brown mushrooms)
Salt and pepper to taste
Make arugula paste.
Put all ingredients together in food processor and mix. you can use hand blender as well.
Lastly make the taste with salt.
Put all gyoza ingredients besides dough together in a bowl.
Mix well until all are well combined and make taste with salt and pepper.If you are worried about eating raw cassava, you can try to fry small piece pre-fry on a pan and see the taste.
Put the gyoza filling on a piece of dough, and roll, line them on a flat sheet pan or flat plate.
You can see step by step for rolling at Serious eats
You can freeze and keep for a week. Actually frozen ones are easy to handle when you fry them.
Put good amount of oil( likely 1Tbsp oil : 2 Gyoza) on non stick pan, heat with medium high heat.
Line the gyoza, don't put them stick together. Make a little space for avoid stick together.
When the sizzling sound has been changed, or the stage of the dough you can flip and see the colour is slight brown- likely 1-2 min , add water ( About 1Tbsp : 2 Gyoza) and put lid on and change the heat to low.
When the sound has been changed again - likely 4-5 min or more, and the dough got good balance of moist and dry, it is done.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub