Cabbage & Mushroom Gyoza

Last night was Tempura Night at my house, I tried my hand at some tasty gyoza!
Vegan Cabbage & Mushroom Gyoza🍄
…………….
1 cup cooked quinoa
1 cup cooked cous cous
1/2 cabbage, chopped
8 cremini mushrooms, stems removed and diced small
1 T soy sauce
1 teaspoon miso paste
Sprinkle of salt & cracked pepper
Gyoza dumpling wrappers
…………..
Saute the cabbage well in an oiled pan, then add the mushrooms
Once cooked add the soy sauce, miso paste, & seasonings
Place the cooked ingredients from the pan and the grains into a @kitchenaid mixing bowl with the paddle attachment
Beat on medium speed until well combined
Take little scoops of the filling, place it right in the center of the dumpling, fold into a half moon and seal the inner edges with water
Press hard and check the seal to make sure it’s enclosed all the way around
Have your friends help and turn it into an assembly line!!
You may fry them in a hot oiled pan, turning as they brown, or dunk them into a deep fryer at 325 degrees until browned, about 2 minutes
……………
This will make a healthy portion! About 30 pieces 🤓 try them over rice or with veggie tempura!
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