Grandma's Impossible™ Gyoza recipe by high school chef Kaia Reyes was a 1st place winner (AZ Chapter) in the Plate to Planet Challenge! This first-of-its-kind recipe contest through the Careers through Culinary Arts Program(opens in a new tab) tasked students to create an entree dish using Impossible™ Burger that honors or pays tribute to a family recipe.
Typically made with ground pork, Kaia’s version of this flavorful, plump dumpling uses Impossible Burger for an exceptionally tasty and savory gyoza. Throughout Japan, gyoza is steamed, pan-fried and deep-fried. The most popular preparation is the pan-fried style called yaki-gyoza, in which the dumpling is first pan-fried, and then steamed, much like the way Kaia’s grandmother taught her family how to make gyoza. The dumplings are traditionally served with a soy-based sauce seasoned with rice vinegar and chili oil, just like Kaia outlines in her recipe, and makes for a perfect accompaniment.
This family recipe has left a lasting impression on Kaia, and pays tribute to her grandmother. In Kaia’s words, “My grandma would always do a variety of things to say ‘I love you’ without actually saying it. One of them was cooking. Family was everything to her, so whenever she made gyoza our whole family would gather and prepare it together. When making this keep in mind that it does not matter if the gyoza looks perfect or not, it was made with love and that is all that matters. I would always take the initiative to cook with my grandma so I could inherit Japanese recipes that have been passed down from generation to generation—so I would be able to cook for my family and continue to pass on these recipes that are ingrained in my culture. This recipe always warms my heart and I hope it does the same for you.”
- 8 安士 Impossible Burger
- 1/4 棵 Green Cabbage, Finely Chopped
- 4 瓣 Garlic, Minced
- 20-30 Gyoza, Pot Sticker or Wonton Wrappers
- 2 湯匙 Vegetable Oil
- Salt and Pepper
- 2 湯匙 Soy Sauce
- 1 茶匙 White Vinegar
- 5-10 Drops Chili Oil
MAKE THE FILLING
Add Impossible Burger, cabbage and garlic in a large bowl, season with a little salt and pepper and mix to combine.
WRAP THE DUMPLINGS
Place about a tablespoon of the filling mixture in the center of a gyoza, pot sticker or wonton wrapper. Wet one of your fingers with water and run it along one half of the wrapper. Fold the edges together back and forth until the gyoza is sealed. Continue with the rest of the filling to make all the gyoza.
COOK THE DUMPLINGS
Heat a large pan over medium high heat. Add the vegetable oil to the pan, and begin to form rows of the gyoza in the pan, making sure the rows are separated. Allow the gyoza to cook for 3-5 minutes, occasionally lifting the gyoza with a spatula in order to prevent sticking to the pan. Once the bottom is cooked and nicely browned, pour 1 cup of water into the pan, cover with a lid, and allow to steam for another 3-5 minutes.
MAKE THE DIPPING SAUCE
While gyoza is steaming, in a small bowl combine soy sauce, chili oil and vinegar and set aside.
SERVE AND ENJOY
Serve the cooked gyoza immediately with the dipping sauce. Enjoy!