For the Gyoza:
- Make the filling: Add cabbage to a bowl, mix with ½ teaspoon salt. Set aside for at least 10 minutes. Squeeze out the excess water with paper towels. Add the cabbage to a large bowl with all filling ingredients and remaining salt. Mix until fully combined.
- Make the gyoza: Line a large baking sheet with parchment paper and fill a small bowl with water. Hold the wonton wrapper in one hand and add a spoonful of filling. Dip your finger in the water and run it around half the edge of the wrapper. Fold over, press to seal, and make a pleated design using both hands. Place finished gyoza on the prepared baking sheet, gently flattening the bottom. Cover with a slightly damp paper towel so the dough doesn’t dry out while you make the rest.
- Cook the gyoza: In a large skillet over medium heat, add 1 tablespoon avocado oil. Add half of the gyoza, freeze the rest to use at another time. Cook until gyoza bottoms are lightly golden, about 3 minutes. Add 1/4 cup water to the pan, cover, and cook for about 6 minutes. Remove cover, turn off heat and set aside.
For the Stir-Fry:
- Blanch the green beans: In a wok or high rimmed skillet, add water and bring to a boil. Add a pinch of salt and green beans. Cook for 3 minutes. Remove and place in an ice water bath for 2 minutes. Drain and set aside.
- In the same wok or skillet over medium high heat, add 2 tablespoons avocado oil. Add onions and peppers and season with salt. Mix and cook until softened, about 3-4 minutes. Add mushrooms and cook for an additional 3 minutes. Add carrots and broccoli and cook for 3 more minutes. Mix in green beans. Add stir-fry sauce and toss to combine, about 1 minute. Add gyoza, toss to combine for another 2-3 minutes. Serve and enjoy!
Recipe created in partnership with Emmanuel Duverneau at @emmanuel.duverneau.
