Friday, January 7, 2011

Vegan Products I Love: Trader Joe's Vegetable Gyoza

I have mentioned Trader Joe’s Thai Vegetable Gyoza many times before on this blog, but I realized that I had never written specifically about them. Trader Joe’s is a miracle for vegans, as they have a wide selection of vegan prepared foods, helpfully labeled with a big V, such as Vegetable Panang Curry, Lentil Curl Chips, and Roasted Red Pepper Hummus. I worship Trader Joe’s. Truly, they should pay me for how much I talk them up to my friends, family, and various strangers on the street (and now my blog). But, honestly, these pot stickers are delicious, quick, and healthy. Served with a side of steamed spinach and arugula and a spicy dipping sauce, I eat them for lunch almost every week. Pick up a bag, and stick them in your freezer. Some Sunday afternoon, when you don’t feel like cooking or going out, these dumplings will be just what you were looking for.

It's important to keep the dumplings close together so they cook quickly and evenly.
For 6 dumplings, heat 1 tablespoon canola oil over medium high heat in a large not nonstick sauté pan. Place dumplings in a tight circular pattern starting at the center of the pan. Cook uncovered for 4 minutes. Add 2 tablespoons water, cover, and cook for another 6 minutes. Remove the cover, and scoop the dumplings out with a spatula. If the dumplings are stuck to the pan, they are not done cooking. Leave them be and check them in a couple minutes.

For the dipping sauce, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 splash of sesame chili oil in a small bowl. Stir to combine.

For the greens, place 2 cups spinach, and 2 cups arugula in a microwave safe bowl. Microwave for 1 minute, or until wilted, but not soggy. Spoon a little of your dipping sauce over the greens and mix.

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