What surprise lurks in the heart of this Japanese gyoza dumpling?
Surprise! It’s peaches and pluots. And it’s my entry in the Sugar High Friday Surprise Inside event, which Alanna was sweet enough (get it?) to let me enter late.
This one’s easy; in fact, taking the photos took much longer than making this simple dessert. Plus, I had the help of my assistant, the lovely Ms. E., in putting them together, so it can truthfully be said that even a child can make these.
Surprise Gyoza
These tiny desserts take a little effort to put together but cook in minutes.
Ingredients
- 1 peach, peeled and diced small
- 1 pluot or plum, diced small
- 1 tsp. agave nectar or sweetener of choice (see note)
- ½ tsp. corn starch
- ⅛ tsp. cinnamon
- ½ tbsp. wine of choice (I used Pinot Grigio)
- ½ tsp. lemon juice
- about 20 gyoza wrappers (or potstickers or wonton wrappers), see Notes below
Instructions
- Put the diced fruit into a microwavable bowl and add all ingredients (except the wrappers). Nuke for 2 minutes, stirring after one minute.
- Set a steamer basket over water that comes just below the bottom of the basket. If you’re using a metal steamer, spray it lightly with non-stick spray. Remove one wrapper at a time, keeping the rest of the stack covered with a damp cloth. Place about 1-2 teaspoons of fruit filling on the wrapper, brush the edges with water, then fold one edge over the fruit. Press it together to seal, starting from the bottom (close to the fold) in order to keep the juices from running out. Stand it up on the fold, press it down slightly to form a flat base, and crimp the edges a little to form ruffles. (If you’re using wonton wrappers, you will form a triangle and may not be able to get the same ruffled effect.) Put it on its bottom in the steamer and repeat with the other wrappers.
- Bring the water to a boil, and steam for about 7 minutes. Remove from the steamer and keep them in a covered container–they do dry out quickly if you’re not careful.
Notes
Vegan gyoza can be hard to find, though they are a little more available than vegan eggroll wrappers. Look for them in Asian grocery stores, and always check to make sure there is no egg in the ingredients.
I added a little stevia to the filling to make it sweeter, so you may want to consider adding a little more sweetening, depending on the sweetness of the fruit.
Preparation time: 30 minute(s) | Cooking time: 10 minute(s)
Number of servings (yield): 4
Nutrition Facts
Serving size: 5 gyoza. Calories: 126 Fat grams: <1 carbohydrates: 26 sugar: 6.2 sodium: 183 fiber: 1.5 protein: 3.6 cholesterol: 0 [>
Makes a nice afternoon snack for…um…let’s say 3 people. E. said, and I quote, “5-stars, kid-friendly, recipe of the week!”
{ 8 comments… read them below or add one }
Hey there! I was wondering what the nutritional value was of this recipe?
Thanks!
xx
Savannah
Sorry it took me so long, but I now have nutritional info up for this recipe.
My heart now runs on bypass. Your recipes make that old heart sing. Thank you. I think your site is enhanced with pictures, but I do not need the pictures in the printed recipes. On the sites that use instruction pictures, the download can become unwieldy, and most any picture just takes up unnecessary space on an in-the-kitchen recipe sheet. You might provide a link for people that want to repeat the recipe on another web site, so the pictures can appear there.
Printer layout looks good! I’m glad it fits in one page, and you still get the little photo. Stars don’t distract me, they are a keeper too!
I agree with you re the stars. Distracting. Also, I do not like the Prep Time, Cook Time and Total Time being so prominent. And why the total time? We all add. When I hit the Print box, I was disappointed that it went directly to Print mode. Sometimes I want the print page to save in my files. Couldn’t do that now.
I so much appreciate your constant efforts to get us and keep up on the vegan track, and I really appreciate your always wanting to improve your website.!
Hi – I don’t own a microwave. What is the best way to complete the first step without one? Many thanks.
You can cook it in a small saucepan on the stove for about 3-5 minutes, stirring constantly.
I like to print out my recipes on a 4 by 6 index card. I almost always have to leave out a lot of information to get them to fit on just two sides.
My 3 ring binder was getting to unwieldy to use. with the cards, I can easily search through the file.
So while I appreciate your efforts, it doesn’t really help me much at all. What would be helpful is a selection to print on a 4 x 6 index card.
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