Elevate your dumplings with these crispy dumpling cheese wings!
I made some miso cheese gyoza during the holidays and we received some vegan cheese to try. We wanted to see how it would melt up so we threw some in a pan with the gyoza and what came out was this wing-like crunchy crispy cheese goodness.
Working with cheese wings is different than your typical slurry. The first time, I did the fry, steam (w/ h2o + cheese) and fry, but the cheese doesn’t get super crispy. I tried with a few different methods (+heat), and found this order to yield the best results without burning.
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How to Make Crispy Dumpling Cheese Wings (Dumpling Cheese Skirt)
Kimchi Miso Gyoza
- 12-14 wrappers
- ½ cup (120 g) vegan grounds OR tofu*
- ½ cup (100 g) napa cabbage kimchi, finely chopped
- 1 scallion (14 g), sliced
- 1 tsp ginger, grated
- 2 tsp perilla oil or sesame oil(optional, for flavour)
- 1 tsp miso
- 50ml water
- 50g cheese of choice (I used violife and daiya)
- Add vegan grounds, kimchi, scallion, ginger, perilla oil and miso to a bowl. Mix to combine. Add 1 heaping tablespoon of filling in the middle and pleat. Repeat until all filling is used. Place on a potato starch dusted tray and keep covered.
For the cheesy wings:
- Heat oil in a pan over medium. Turn off the heat and then line up the gyoza.
- Turn on heat to low and add hot water, cover and steam for 5 minutes.
- Remove the lid, add the cheese and bake for 10 minus on low/medium low heat until crispy.
- Kimchi and tofu contain a lot of water. Excess moisture should be removed or dumpling wrappers may tear.
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