Pretty simple, though the wrappings take a little while ~ la,
FILLING:
lentils - I have very green and very red lentils, but also not so-green lentils, and it was the last that I used
-- I put as much lentils as I wanted in a pot and rinsed them. Lentils get a bit bigger cooked than when they are dry, so I overestimated slightly and got a little bit too much lentils. A handful or a cup or half a cup is probably good enough, it all depends on how much you like lentils, I suppose. And then boiled the lentils until they were well mushy. (Had to add extra water at certain points.)
small yellow onion - chopped small while the lentils were boiling and cooked in canola oil very slowly until soft and tender and transluscent
savoy cabbage & ginger - or I guess any cabbage would work, but I didn't have napa and savoy works just as well in a pinch. I sliced it think from the head and then the opposite way to get a good, comparable-to-the-chopped-onion size, until the amount of cabbage was about equal to the amount of onion. I got a two and a half inch chunk of garlic (though more or less would also work, depending on individual taste) and peeled and grated it, and tossed the cabbage and ginger in with the onion and mixed it all well. You know it's right when the ginger starts to sizzle and smell extra fragrant like magic.
When the lentils are well mushy, drain them and throw them in with the onion and cabbage and ginger. Mix it all.
salt - add as much as you think you will need. I added a lot, because I like salt. Table salt for this works best I think because kosher or coarse or sea would make it difficult to control the salt levels.
Let it all cook together in a smushy way until the flavour is all blended, but nothing is burnt. Around fifteen minutes? Maybe more like ten.
WRAPPING:This is best to prepare a few hours earlier, like in the morning if you are eating for lunch, or in the afternoon if you are eating for dinner, or in the evening if you are planning a midnight snack. Or the day before even if you like to be prepared or have some extra time. (Extra resting time for the dough makes it better behaved, actually, like a toddler needs a nap.)
Put some flour in a bowl. It depends on how much gyoza you are planning to make. I put in 1 and 1/2 cups. Then pour in some water, tap is fine, unless you are fancy and want bottled. Stir with a fork and add more water if necessary, to get the flour all wet and dough-like. Add salt. Lots of salt. Then more salt. Delicious salt. (Salt is bad for you if you have high blood pressure, so if this is the case, omit salt.)
Knead the dough a little in your hands, but only for around a minute or two. Put it back in the bowl and cover it with something, like a towel or cling wrap (I put the cling wrap right next to the dough), and then put it in the refrigerator for a while, or just somewhere cool and dry would also work.
A few hours later take the dough out and separate it into two balls, or more, if that is your thing. Or you can keep it in one, but that gets unruly if you have a limited working station.
Pour flour on a flat surface and roll one of the dough balls around on the flour to make it not-sticky, and thus suitable for rolling out with a rolling pin. Or a wine bottle, which also works, or pretty much any non-stick oblong weighted object.
Roll out the dough ball. Roll it out some more. Roll it out until it is very flat. You can flip it around a bit, from side to the other, if it starts acting up. This should coat the surfaces in flour and make them calm down. Flour is a calming influence on most pastry and dough-type things. But also when it is compressed and heated it becomes explosive, like a bomb! Beware flour's dual nature.
Once the dough ball is a dough sheet get something with a round circumference to cut circles out of it, like a large cup or small bowl.
Cut circles ad nauseum. To keep them from sticking together, flip them in the flour. Set each circle aside onto a long piece of cling wrap. You can stack the circles. Make sure the cling wrap is extra long so that you can wrap the stack of circles up and keep them from drying out. Cling wrap is super practical and every kitchen should stock it! Unless it is an environmentally conscious kitchen. I don't think cling wrap is actually all that good for the environment.
Repeat this process until all the dough is rolled and circled and stacked. It will take a while. Have something playing in the background to amuse you!
Prepare a pan with hot canola oil for the frying, and then prepare the gyoza by taking a dough circle, putting it in one hand, scooping some filling, putting it in the middle of the dough circle, lining the edge of half of the circle with water, and closing the circle with the filling inside. Tweak the edges of the now-half-circle so that they fold together like a pleat in a skirt. Put the gyoza in the hot oil and listen to it fry.
Fry on one side until it is golden and flip and fry on the other side until it also golden and then remove from the pan. This takes a few minutes. While it is frying, prepare the next gyoza, and the next, and the next, until you have a pan full of frying gyoza, and then a plate full of fried gyoza, and then a stomach full of delicious gyoza.
Et voila! Vegan gyoza.
I would have pictures but I ate all the gyoza. Wups.