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gyoza cups stuffed with spiced tempeh and potatoes, with red pepper aioli

Posted Jun 05 2009 5:07pm

Sometimes I like to make fancy things, but I still don't like to spend hours in the kitchen on a single meal, so my fancy things are still pretty simple.


These gyoza cups could be filled with so many different foods, but this spiced tempeh is pretty special. Use whatever fresh herbs you have; tarragon and oregano are good choices.


Aioli is a kind of garlicky mayonnaise, and I wasn't sure if it would work for these, but it was actually perfect. It's a great little condiment all on its own; I tossed it with some leftover potatoes the next day and I could see what a great potato salad it would make.


This filling would be great on its own, or perhaps over rice, if you'd rather skip the gyoza cups.

ingredients
gyoza cups:
48 gyoza wrappers
vegetable oil

spiced tempeh and potatoes:
4 potatoes, preferably red-skinned, diced
2 celery stalks, sliced
2 T. fresh herbs of choice

8 oz. tempeh, cubed
3 T. Bragg's or other soy sauce
2 T. granulated onion
2 t. paprika
1 1/2 t. fennel seed, crushed
1/2 t. allspice
1/2 t. oregano
pinch of red pepper flakes
salt and black pepper to taste

red pepper aioli:
1/2 c. red bell pepper
1/4 c. cashews
1/4 c. sesame seeds
3 T. water
2 T. olive oil
3 t. lemon juice
1/2 t. salt
1 garlic clove

instructions
1. Preheat the oven to 350F. Oil the insides of a muffin sheet.

2. Place two gyoza wrappers inside each muffin well, overlapping them in the middle while angling them up toward the sides of the wells to get some height in the cup.

3. Coat the insides of the gyoza wrappers with a little bit of oil.

4. Bake the gyoza cups for 10 minutes, until crispy and golden. Set aside and do the next dozen. (The two wrappers forming the cup might not be entirely cohesive, but the filling will keep it together.)

5. Meanwhile, bring a pot of water to a boil and simmer the potatoes for about 20 minutes, until easily pierced with a fork but not falling apart. Drain, toss with salt and pepper to taste and set aside in a large bowl.

6. Heat 1 T. of oil in a large skillet and add the tempeh, along with 1/4 c. of water, the Bragg's and all of the spices. Toss the tempeh to thoroughly coat with the spices. Cook over medium heat, stirring regularly, until all of the fluid is absorbed.

5. Add the celery and herbs to the pan and cook for another 3-5 minutes, stirring constantly, until the tempeh is lightly browned.

6. Add the tempeh, celery and herbs to the bowl with the potatoes and toss to combine, adding salt and pepper to taste.

7. Combine all ingredients for the aioli in a blender and process until very smooth.

8. Fill each gyoza cup with the tempeh & potato mixture and top with a dollop of aioli. Serve warm.
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