Ingredients for Lemongrass Gyoza Pot Stickers Dumplings
- 2 stalks lemongrass, finely chopped
- Garlic Clove
- Fresh Ginger
- 1/4 cup miso soup
- 1/2 cup chopped onion
- 1/2 cup shredded carrot
- 1/2 cup chopped red bell pepper
- 1/2 cup bean sprouts
- 1/2 cup crumbled tempeh
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (or more, to taste)
- 1 tbsp maple syrup
- 2 oz cellophane noodles
- 2 green onions, chopped
- Dumpling Wrappers
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemongrass Gyoza Pot Stickers Dumplings? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemongrass Gyoza Pot Stickers Dumplings
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Stir-fry 2 stalks lemongrass (finely chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) for 1 minute.
- Add 1/2 cup chopped onion and 1/4 cup miso soup. Simmer for 5 minutes, stirring occasionally.
- Add 1/2 cup shredded carrot, 1/2 cup bean sprouts, 1/2 cup chopped red bell pepper, and 1/2 cup crumbled tempeh. Cook for 2-3 minutes, stirring frequently to prevent sticking.
- Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp red pepper flakes (or more, to taste), and 1 tbsp maple syrup.
- Stir well, then add 2 oz cellophane noodles (cooked according to package directions). Mix thoroughly to coat.
- Add 2 green onions (chopped) and cook for 1 minute.
- Place about 1 tbsp of the mixture into each gyoza wrapper. Moisten the edges with water and seal tightly.
- Steam the gyoza for 3-4 minutes, or until the wrappers are translucent and the filling is heated through. Alternatively, pan-fry for a crispier bottom.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
17g
Fat
4g
Carbs
12g
