Lemongrass Gyoza (Pot Stickers/Dumplings)

• 1 stalk lemongrass
• 1 garlic clove, chopped
• 2 teaspoons fresh ginger, chopped
• 13 cup miso soup
• 1 onion, sliced
• 1 carrot, grated
• 1 red bell pepper, chopped
• 1 cup bean sprouts
• 12 ounces tempeh, crumbled
• 13 cup soy sauce
• 13 cup rice vinegar
• 1 teaspoon red pepper flakes
• 2 tablespoons maple syrup
• 2 ounces cellophane noodles, cooked (optional)
• 2 scallions, chopped
• 1 lb dumpling wrappers

1. Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute.
2. Throw in onion and miso soup and simmer for 5 minutes.
3. Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
4. Add soy sauce, rice vinegar, red pepper flakes, and maple syrup.
5. Stir, then add cellophane noodles and mix thoroughly to coat.
6. Add scallions and cook for one minute.
7. Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
8. Steam for about 3 minutes.

stalk lemongrass, garlic, fresh ginger, miso soup, onion, carrot, red bell pepper, bean sprouts, soy sauce, rice vinegar, red pepper, maple syrup, noodles, scallions, dumpling wrappers

Taken from www.food.com/recipe/lemongrass-gyoza-pot-stickers-dumplings-189212 (may not work)