PLANT-BASED GYOZA WITH CRISPY WINGS

REHYDRATE THE SOY MEAT. Cover the ground soy meat with cold water and bring it to a boil. Cook for 3-5 minutes, strain off the water, and add in 1-2 tablespoons of potato starch. Mix well with a spatula, stirring vigorously until it appears sticky. This helps the filling stay together and gives it a meaty texture when cooked. Set it aside while you prepare the rest of the ingredients for the filling.

MAKE THE FILLING. Wash the cabbage well and dry it, then thinly slice the leaves (about 1/4" thick). Transfer it to a strainer set over a bowl and add about 3 grams of salt. Mix it by hand and leave it for 10 minutes. This will draw off excess moisture and concentrate the flavor of the cabbage. After 10 minutes have passed, squeeze it dry with your hands and set it aside.

PREPARE THE TUILE BATTER. Whisk the potato starch, sake, and rice oil together in a bowl. Continue whisking and slowly stream in the warm water. When a thick, clear gel has formed, strain the batter into a clean container with a lid. You will only need half of the batter for this recipe, and can store the remaining batter covered in the refrigerator for up to one week.

COOKING THE GYOZA. Heat a small amount of rice oil in a large pan set over med-high heat. Arrange half of the gyoza in two rows of five gyoza each. Nestle the gyoza in each row tightly together; this will make them easier to handle later when plating them. Whisk a quarter of the batter together with an equal weight of water. Once the gyoza are browned evenly on the bottom, pour in the batter, and cover with a lid. Cook for 5-7 minutes.