Vegetarian Sausage Scallion Gyozas

These gyozas are made with meatless sausage, shallots, garlic, and a generous amount of thinly sliced scallions. I like to use the Trader Joe’s meatless breakfast patties, but feel free to use the veggie sausage or meat alternative of our choice.

Total Time: 50 minutes | Yield: about 24 gyozas

Ingredients

• Vegetable oil

• 1 shallot, peeled and finely diced

• 4 large cloves garlic, minced

• 5 ounces veggie sausage crumbled into small pieces

• Gyoza wrappers

• 4 scallions, thinly sliced

• Salt and freshly ground pepper to taste

• 1 egg, lightly beaten (for sealing gyozas)

Directions:

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring occasionally until soft and translucent. Add veggie sausage and cook for another five minutes, stirring occasionally. Transfer to a medium bowl and stir in scallions. Season with salt and freshly ground pepper to taste.

Place 12 gyoza wrappers on a clean work surface. Brush each with egg, then spoon about 1 tsp. of the filling into the center of each. Bring the edges together to form a crescent moon shape, pressing edges together to seal. Repeat with remaining gyozas wrappers until all filling has been used.

Heat about 2 Tbsp. vegetable oil (or enough to coat the entire pan) over medium heat. Once oil is hot, place 6 gyozas in the pan, making sure they are not touching. Allow to cook for about 1 minute without touching, then flip and cook on the other side. Each side should be lightly browned and crisp. Transfer to a wire rack. Repeat, adding additional oil as needed, until all gyozas have been cooked.