Pan Seared Gyoza


10 (40 gyoza)


1 hour


15 minutes


1 Package Pure Farmland Simply Seasoned Protein Starters
1 package of gyoza wrappers
3 green onions chopped finely  
1-2 garlic cloves chopped finely 
2 Tsp. grated ginger
1 Tsp. red miso paste (can substitute soy sauce) 
3 cups chopped Napa cabbage 
1 Tbsp. vegetable oil or sesame oil 
1 Tbsp. soy sauce 
1/2 Tbsp. rice vinegar 
Drops of chili oil, optional 


Combine protein starters, green onion, garlic, ginger, miso paste and cabbage with your hands in a bowl until well combined. 

Place Plant-Based Protein Starters in large skillet over medium-high heat. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 minutes.

Open the gyoza wrappers and place a small amount of the mixture in the center of the wrapper. Dip your fingers in water and run it around the wrapper’s edge so it will stick together. Fold the wrapper in half, forming a half moon and with your fingers, create pleats around the edge to close the gyoza. 

Turn heat to medium low on your stove. Place half of the oil in a frying pan.

Wait a few seconds until the oil is warm and place the gyozas flat side down. Fry it for 2 minutes without moving them.

Pour water into the pan and close it with a lid to steam the gyozas.

Cook for 8 minutes until the skin becomes soft and the water is all evaporated.

Remove cover and let any remaining water evaporate. Add the extra oil and let the gyozas fry to 2-5 minutes. It’s important not to try to move them before at least 2 minutes as the bottom may be stuck to the pan and the skin will tear.

Once the gyozas can be removed from pan. Let it rest for a couple minutes as you make the gyoza sauce.

Add soy sauce, vinegar and chili oil to dipping container. Taste it for acidity and heat. Add more vinegar and oil if desired.

Plate, dip and enjoy! 

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