Udon Gyoza

Udon Gyoza

So Udon Gyoza really are a thing! While searching the internet for new and exciting recipes to adapt or veganize, my boyfriend spotted these! He convinced me to Veganize them and the rest is delicious history! The chewy goodness from the Noodles mixed with delicious Vegan Sausage and then all fried together like Gyoza dumplings, yes please! These are easy and fun to make and the Dipping Sauce is to die for!!

Serves 4 - 6 (makes 12 -15 medium size cakes)

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Ingredients

1 lb package of fresh or frozen Udon Noodles

1 package of Vegan Sausage ( I used Beyond Brats) crumbled

2 Green Onions sliced

1 large Carrot julienned

1 cups Napa Cabbage chopped

2 cloves of Garlic minced

2 tsp of Ginger grated

2 Vegan Eggs ( I used 6 Tbsp of Just Egg)

1/4 cup Corn Starch or Flour

2 Tbsp of Soy Sauce

White Pepper to taste

Oil for cooking

Dipping Sauce

2 1/2 Tbsp Soy Sauce

2 Tbsp of Black Vinegar

1 Tbsp of Rice Vinegar

2 tsp of Toasted Sesame Oil

1 Garlic clove finely minced

1 small knob of Ginger grated

1 1/2 tsp of Sugar

1/4 tsp of Togarashi Seasoning

Directions

1. Make the Dipping Sauce by combining all the ingredients and mix well. Set aside

2. Give the Udon Noodles a rough chop leaving some of the Noodles longer and then blanche them along with the Carrots in hot water for a about 2 minutes to soften. Drain and set aside.

3. Add the Green Onions, Garlic, Ginger, and Cabbage to a large bowl.

5. Add in the Noodles, Carrots, ground Sausage, Soy Sauce, White Pepper and Egg and mix well.

6. Finally. add in the Cornstarch and mix well

7. Using an ice cream scoop or 1/3 measuring cup scoop out the mixture, pack it well and add it to a hot oiled pan. Fry for 6 minutes covered and then flip and repeat cooking for 6 minutes. Drain on a paper towel. Continue the process until all of the mixture is used up.

8. Serve warm with the dipping sauce.