1 cup ground TVP

1 cup vegetable broth

2 Tablespoon tamari

1 teaspoon rice vinegar

½ teaspoon toasted sesame seed oil

½ teaspoon ground corinader

¼ teaspoon ground ginger


1 Tablespoon oil

1 cup minced shiitaki mushrooms, fresh

3 garlic minced

3 Tablespoons minced green onions

2 Tablespoons finely grated carrots

½ red pepper, seeded and minced

1 teaspoon Sriracha (optional)

salt and pepper

40-50 vegan wonton or gyoza wrappers

oil, for frying

dipping sauce, below

In a medium bowl, combine the TVP, broth, tamari, vinegar, sesame seed oil, coriander, and ginger. Mix well and allow to sit for about 15 minutes.

Heat a large pan on medium-high. Add the oil, mushrooms, garlic and TVP mixture. Stir and cook until the mushrooms are getting golden, about 10 minutes. Cool the mixture.

Transfer the mixture to a large bowl. Stir in the green onions, carrot, red pepper, and optional Sriracha. Taste and adjust seasoning by adding salt and fresh ground pepper.

Begin filling your wrappers.

Place about 1 Tablespoon of filling in each wrapper, wet the edges with a bit of water, seal by pressing the edges and pleat. Place each complete wrapper on a lightly floured baking sheet until you are done with all the wrappers.

To cook:

Heat a pan on high heat, add about 2 teaspoons of oil, place the wrappers in the hot pan flat-side down and cook until the wrappers are golden on the bottom. Turn the heat down if they are darkening too fast. This should take about 2 minutes.  Add about ⅓ cup of water to the pan, cover and steam the wrappers for 5 minutes. Uncover and cook to evaporate any remaining water; about 30 seconds. Serve with the dipping sauce.

Dipping Sauce:

3 Tablespoons tamari

1 Tablespoon seasoned rice vinegar

1 teaspoon Sriracha

½ teaspoon toasted sesame seed oil

Mix the ingredients in a small bowl and serve.

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