Comments on: Shiitake & Napa Cabbage Gyoza

By: yao

yao — Thu, 11 Dec 2014 21:47:26 +0000

Great recipe. Gyozas are very much loved in Chinese kitchen and are made of all kinds of combination of ingredients. In fact they are different from region to region, province to province, city to city, and family to family… So just try out different ingredients you have using this recipe as inspiration, you won’t get wrong. Schiitake always adds a lot of taste to the filling, finely chopped ginger is also a nice flavor. For the souce, try out “soy sauce + chili sauce + finely chopped garlic + chili flakes / paste” if you want to have a strong (spicy) sauce for your lightly tasted gyozas.

By: Maikki

Maikki — Thu, 17 Jul 2014 19:18:25 +0000

I made an adaptation of these by subbing tofu with tempeh. They were delicious. Thanks for many inspiring recipes! 🙂

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By: sara

sara — Tue, 25 Mar 2014 18:55:03 +0000

In reply to jeanine. i will! i have been meaning to go to one of the MANY asian markets we have here in san diego soon. i love the asian section in whole foods but it can get pricey and doesn't always have everything :)

By: jeanine

jeanine — Tue, 25 Mar 2014 18:27:38 +0000

In reply to sara. Let me know if you find and try them! I hate posting recipes that are "very almost vegan but not quite" :)

By: sara

sara — Sun, 23 Mar 2014 21:34:57 +0000

yum yum yum! i’m so happy to see the comment about vegan dumpling wrappers, i bought some normal ones the other day and ate them before seeing they had eggs in them (oops)…asian market, here i come!