This is adapted from a recipe for pork gyoza that Don originally saw in a now defunct magazine called Giant Robot. Gyoza are fried-up Japanese dumplings along the lines of ravioli or pierogies, just dough stuffed with stuff. The original recipe has pork and also an egg in the filling mixture. Don changed the filling mix for Episode #5 of VEGAN SYMPATHIZER by using chopped crimini mushrooms and crushed pumpkin seeds to act kinda meaty. The benefit of it not being raw pork is that you can taste the filling as you're making it to check how things are going without dying of trichinosis. These packs of gyoza wrappers, and Five Spice Powder, can be bought at Asian grocery stores and some regular supermarkets. The dipping sauce is key, and you can improvise to make it as spicy hot as you want.

​

Gyoza Ingredients

1 package of 50 round gyoza wrappers 

1 pack of Crimini aka Baby Belle mushrooms, about 1/2 pound, around 1-2 cups all chopped up

1 napa cabbage, chopped up

a few scallions, chopped small

a few chive strands, chopped small

a thumb of ginger, chopped small

maybe like 3 cloves of garlic, chopped up

also around 3 carrots, mutilated in a food processor

a half cup or so of pumpkin seeds, ground coarsely in food processor

splashes of soy sauce

about a teaspoon of sesame oil

sprinkles of salt / white pepper / Five Spice Powder

canola oil for the frying

​

​

​

​

​

​

​

​

​

​

 

 

 

Sauce Ingredients

rice vinegar

soy sauce

sesame oil

chopped garlic or chili garlic paste

Sriracha

​

​

​

Make the filling

​

Chop up the mushrooms, cabbage, carrots, chives, scallions, ginger and garlic.

​

Grind the pumpkin seeds.

​

In a big skillet or wok, put some canola oil. Put in the garlic and ginger, scallions and chives,

and the chopped carrots and mushrooms. NOT THE CABBAGE.  Stir it around all good and add

the spices and soy sauce and sesame oil so the mushrooms get all dark and cooked. Stir in

the powdery pumpkin seeds.   

​

Let the cooked mix cool and then combine it in a big bowl with the cabbage.

​

Stuff 'em

​

Put a spoonful of filling in a wrapper, and fold it closed like a taco, pinching around the edges. Do that like 50 times, or get your pal Larry to help.  It is said that some Japanese masters have a special five pinch method, but really whatever it takes.  

​

Time for me to fry again

​

Get that skillet ready again with a nice coating of canola oil. 

Heat it up nice and lay in the little dumplins one by one. Get 'em

a little crispy and flip them over.  Optionally, you can steam them

for a while by adding 1/4 to 1/2 cup of water and covering the pan.

That's required for the raw pork version but for our vegan potstickers

I think it helps soften the wrapper dough so you can really crisp them

up.  Get them as crispy as you like and put them on paper towels on

a plate.  It usually takes a few batches.

​

​

​

​

​

​

​

 

 

 

 

 

 

 

 

 

 

 

 

Vance's Southwest Deluxe Salad Bowl

​

Boil rice. When it's about done, let it sit.

Sautee a bunch of onions (like one big size onion) and garlic (like maybe 6 or 7 cloves).Add 2 carrots, chopped pretty fine. Then some water and let it cook.

Add a healthy amount of ground cumin. Probably a tablespoon?

Add 2 cans of beans. Both black or 1 black one kidney or pinto. Cook some more.

Add probably a half-cup or so of corn.

Add a healthy splash of vinegar -- cider, or whatever's handy.

Add a few shakes of iodized salt.

Add 1 bunch of finely chopped cilantro about 5 minutes before removing from heat.

Layer a bowl with chopped greens such as spinach or kale or cabbage (in this case it was Savoy)

Add rice, you know, a portion of rice. Maybe 3/4 cup?

[Deluxe option: Add leftover pieces of tortilla chips in a ring around the rice]

Top rice with bean mixture and add a couple shakes of black pepper.

[Deluxe option: Top bean mixture with chopped pieces of Chao cheese (Tomato Cayenne in this case)

Enjoy

​

​

​

​

​

​

​

​

​

 

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​