Ginger and Sausage Gyoza with Apple Ponzu Dipping Sauce

Ingredients

Apple ponzu dipping sauce
¼ cup soy sauce
2 tbsp. white sugar
2 tbsp. apple cider vinegar
1 small Granny Smith apple, peeled and finely diced ¼”
1 tsp. red pepper flakes
2 tsp. toasted sesame oil

Gyoza filling
2 Field Roast Smoked Apple & Sage Plant-Based Sausages
1 cup green cabbage, finely chopped
4 green onion, thinly sliced2 cloves garlic, minced
1½ tsp. fresh ginger, peeled and finely grated
2 tbsp. hoisin sauce
1½ tsp. toasted sesame oil

8 oz. pkg. gyoza wrappers
2 tbsp. toasted sesame oil
½ cup water

Preparations

For the apple ponzu dipping sauce: In a small bowl, stir together the soy sauce, sugar, apple cider vinegar, diced Granny Smith apple, red pepper flakes and sesame oil. Set aside to let the flavors mingle.

For the gyoza filling: Roughly chop the Field Roast Smoked Apple & Sage Plant-Based Sausages and place them in the bowl of a food processor fitted with a metal blade. Add the finely chopped cabbage, green onion, garlic, ginger, hoisin and sesame oil. Process for about 30 to 40 seconds until very finely chopped.

Working with 4 gyoza wrappers at a time, place a scant tablespoon of filling in the center of each wrapper. Fold wrappers in half over filling and seal edges with a little water on fingertips. Makes about 28 gyoza.

Cook the gyoza in two or three batches (or what will comfortably fit in your skillet without being too crowded). To fry, heat half the sesame oil in a large non-stick skillet over medium heat. When hot, add half the gyoza to the pan and cook until golden brown on one side, about 2 minutes, then flip and brown the other side for another 2 minutes. Add half the water to the skillet, cover and steam for about 3 minutes until gyoza are cooked, filling is tender and water has evaporated. Repeat with remaining batch of gyoza. Serve while hot with apple ponzu dipping sauce.