Nom nom

One night while I was home I was in an XTREEM mood for something dumpling-y, and I remembered seeing these delicous, plump gems that Vegan Dad made and posted about. I especially admire Vegan Dad for his ability to create original and satisfying protein sources, and was super intrigued that he uses pulsed chickpeas as the dumpling filling.


My frumpy versions, pre-steamer
And so the game went afoot. An hour, a million minutes, and a chickpea mash and flour covered kitchen counter later, I had created my own lumpy versions of Vegan Dad's perfect-looking gyouza. I opted to steam them, keeping a watchful eye to determine when I should take them off heat. I made a dipping sauce of soy sauce, mirin, rice vinegar, a few drops of toasted sesame oil, and chili flakes. My finished products were indeed sort of lumpy and awkward looking, but really flavorful and I loved the texture. The chickpeas were AWESOME. Kudos, Vegan Dad, kudos to the nth degree.

Globby yet delicious