Gyoza are use more for dumplings. There is a vegan wonton wrapper available. Twin Marquis is the brand and they are usually available in supermarkets or Asian markets.
These wontons rarely make it to the table in my house. Try serving these with an icy cold Chinese beer like Tsingtao.
1 package wonton wrappers
1 box vegetarian “sausage patties” (not links)
1 c. scallions, very finely minced
3 T. soy sauce
1-2 t. toasted sesame oil
High heat oil for frying (canola works well)
Water for sealing wontons
In a bowl, crumble “sausage.” Add remaining ingredients and blend well. Let stand for at least 30 minutes to let the flavors infuse. This filling can also be mixed a day or two before using.
Spoon a heaping teaspoon or so of “sausage” mixture into the center of each wrapper. Rub a little water along the two far edges with your finger, then fold wrapper over to make a triangle. Press and seal the edge. Then fold in two points of the triangle to make a sailboat shape.
Heat at least a half-inch of high-heat vegetable oil in a heavy skillet to about 350 degrees. Carefully slide wontons into hot oil and cook them until golden brown. Remove the fried wontons from the pan with a slotted spoon and drain in a single layer on paper toweling.
Serve immediately with one of our favorite dipping sauces, applesauce, or pepper jelly. If you must, you can wait to serve wontons for a little while but be sure to keep them covered in the oven on low temperature so they don’t dry out.
Note: Wontons can also be filled a few hours ahead of frying and serving, but to avoid them getting soggy or sticking together, place on wax paper in a single layer and refrigerate.
TWIN MARQUIS makes a vegan wrapper and is available in many markets.