On January 29, 2021, Kaia Reyes’ grandma passed away during open-heart surgery. Kaia says, “My grandma was from Japan and in Japan the phrase ‘I love you’ is not said a lot because she was taught to never show weakness or vulnerability. [Yet] my grandma would always do a variety of things to say ‘I love you’ without actually saying it. One of them was cooking. Family was everything to her, so whenever she made gyoza our whole family would gather and prepare it together. When making this recipe keep in mind that it does not matter if the gyoza looks perfect; it was made with love and that is all that matters. This gyoza recipe always warms my heart and I hope it does the same for you.”
By Kaia Reyes, Student 1st Place Winner Impossible Contest
Ingredients
- ½ pound Impossible Burger
- ¼ head cabbage, minced
- 4 cloves garlic, minced
- 20—30 gyoza or pot sticker wrappers
- 2 tablespoons vegetable oil
- 1 cup water
- Salt and pepper to taste
- 2 tablespoons soy sauce
- 1 teaspoon white vinegar
- 5—10 drops La-Yu Chili Oil
Instructions
Combine Impossible Burger, cabbage and garlic in a large bowl. Take a pinch of the mixture and place in the center of a gyoza or pot sticker wrapper.
Wet one of your fingers with water and run it along the edge of 1 half of the wrapper, then fold the other edge back and forth until the gyoza is closed. Continue filling wrappers until the mixture is gone.
Heat a large pan on medium-high heat. Once the pan is heated, pour in the oil and carefully add the gyoza in vertical rows, pleated side up, making sure the rows are separated.
Let the gyoza cook for 3—5 minutes so the bottoms get crispy, occasionally lifting them with a spatula so they do not get too stuck to the pan.
Once the gyoza bottoms are brown, pour 1 cup of water into the pan, cover with a lid and allow to steam for another 3—5 minutes.
While gyoza are steaming, in a small bowl combine soy sauce, vinegar and chili oil; set aside.
Remove lid and move the gyoza to a plate; serve immediately with dipping sauce.
About this recipe
Casteel High School, Queen Creek
Top: Left to right: Students Sophia Femano, Collin Patten, Aidan Ratay and Maylie Mickelson
Bottom: Instructor: Chad Faria, Mentor: Kelsey Schumacher, C-CAP Alum 2010, Seville Golf & Country Club, Gilbert
