When I was about eight, my older brother and I pooled our money together to buy my mother a wok for her birthday. (Happy Birthday, Mom!) She never really used it, but my brother and I did. I suppose not having to cook dinner actually turned out to be a pretty good gift, even if it's not the gift we were aiming for.
The wok came with a little red booklet of recipes that my brother and I would pour through. One of our favorite things to cook was fried wontons. We usually filled our little squares of dough with cream cheese and deep friend them, calling it crab rangoon.
Dewey requested wontons for one of our meals this week. Weekends are perfect for food projects like this. So we pulled out our copy of The Asian Vegan Kitchen by Hema Parekh and found a recipe for gyoza with spicy soy vinegar sauce. The gyoza are filled with a cabbage tofu mixture. Instead of deep frying, we pan fried and then steamed the gyoza. Dipped in the vinegary sauce, these were perfect.