I still have a bunch of random-ish food porn to post, but I wanted to post something else that is cohesive. This weekend I wanted to pick up some groceries to inspire/keep me busy for the week, and didn't feel like a typical Trader Joe's trip, so I went to Fubonn, which is conveniently on my bus line. I also shop at New Season's and People's Coop, but they're not much of a 'trip', and don't serve bubble tea.
While there, I was inspired to pick up gyoza wrappers, and I got to it Sunday night. I also picked up vegetarian chicken patties, vegan chicken things, sesame chili oil, a bamboo spoon, vacuum packed silken tofu, water packed silken tofu and firm tofu.
It can be difficult to find vegan wrappers, and I've found my best bet to be asian markets. The fewer the ingredients the better your chances of not reading whey or egg whites.
What I did: The filling for these consists of half a chopped yellow bell pepper, one chopped carrot, handful of bean sprouts cut in half, handful of chopped spinach, 5 or 6 diced mushrooms and 6 or so diced fake chicken things. This fake chicken was from Food Fight!
I pan fried the chicken in little bit of my new sesame chili oil in my wok, added 3 cloves of chopped garlic and a pinch of ginger powder, added the carrots, peppers and mushrooms and cooked for a 3 minutes or so. I added a small squeeze of hoisin sauce and a small amount of tamari. I'm really liking tamari lately. Next I added the bean sprouts and spinach, cooked out the moisture, removed from heat and filled my defrosted wrappers. I put 1/2 tablespoon of filling in each wrapper, making 30 total, with unused wrappers stored in the freezer, as well as extra gyozas I did not cook.
I half steamed/half pan fried these guys.
Tommy had vegetarian chicken patties with them, and I had some pad thai. But I'm sick of rice noodles now. The dipping sauces were shoyu/sesame chili and a bottled thai sweet chili. And Tommy actually said "I don't like dumplings" before eating a plateful of the gyozas...
The end. (more photos and honeyball recipe on the way)