Dining

A Plant-Based Lunar New Year (Recipe!)

January 28, 2021

Move over chick-un nuggets and ground round, there’s a new meatless snack option in town!

Vancouver’s Modern Meat has launched its plant based Modern Gyoza, featuring all of the authentic Asian flavours you’d expect—minus the animal protein found in most recipes—and just in time for the start of the Lunar New Year! Healthy, vegan and delicious, make the following Modern Gyoza recipe a part of your Chinese New Year feast! —Vita Daily

Modern Meat Gyoza With Sesame And Fragrant Chili Oil

Makes 4 servings

This is a delicious main course with a side of vegetables and rice. The leftover chili oil can be used with the rest of your Modern Meat Gyoza. Make the chili oil at least a day in advance for the best flavour.

Chili Oil
4 tbsp (60 ml) Korean chili flakes
1 tsp (5 ml) whole Sichuan peppercorns
4 whole star anise
2 bay leaves
3 tbsp (45 ml) toasted sesame seeds
1 cup (250 ml) grapeseed or other vegetable oil
3 1/4 inch slices fresh ginger

Sesame Sauce
1/3 cup (80 ml) sesame paste or tahini
3 tbsp (45 ml) coconut aminos
1 tbsp (15 ml) Chinkiang vinegar
2 tbsp (30 ml) water
2 cloves garlic, finely minced
1/4 tsp (1 ml) sea salt
1 tbsp (15 ml) raw cane sugar

24 Modern Meat Gyoza

3 green onions, thinly sliced
1/4 cup (60 ml) chopped fresh cilantro

Combine chili flakes, peppercorns, star anise, bay leaves and sesame seeds. Place the oil and ginger in a medium pot over high heat. When the oil starts to smoke, remove from the heat and immediately add the chili mixture. It will sizzle and bubble up. Add the sesame seeds. Keeps for 4 weeks, refrigerated.

Combine the sesame sauce ingredients in a blender or food processor. Combine until smooth.

Spread the sesame sauce in the bottom of a serving vessel. Bring a medium pot of water to a boil. Add the gyoza and return to a boil. Cook for 5-7 minutes. Drain well and transfer to the serving vessel. Drizzle with the chili oil to taste and garnish with the green onion and cilantro. Serve the extra chili oil on the side.

themodernmeat.com

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