Gyoza and spring rolls. WAY TOO MUCH WORK

There are some dishes that are not worth the effort.  These dishes are few and far between.  I am a firm believer in cooking from scratch and most of the time the effort is minimal compared to the pay off.

For instance...

Fresh pizza dough puts Boboli to shame.  And if you use rapid rise yeast you'll have fresh pizza dough in 15 minutes.

Cake, cookies and pretty much any other baked goods can just as easily be made from scratch as they can from a boxed mix.  If you have a well organized kitchen, well stocked with baking supplies, you can bake a cake quicker than opening a box of Betty Crocker.

However, Gyoza is best left to the freezer section of Trader Joe's.  Gyoza are dumplings that are traditionally filled with pork, but can easily be vegenized by omitting the meat and filling with  a mixture of cabbage, carrots and green onion.  However, the labor intensive part is making the dough.  You can buy frozen gyoza wrappers but most of them have eggs in them. Apparently, you can get vegan wrappers but I have yet to find them.  So after finding a recipe for the wrappers online I figured I'd try to make them myself.

NEVER AGAIN!

The ingredients for the dough couldn't be simpler.  2 cups flour, 2/3 cup water.  The problem is that amount makes 48 wrappers.  After rolling out wrapper # 24, I gave up and tossed the rest of the dough. I was too tired.  I fried up the gyoza and Robert gave them two thumbs up.  But frankly, they didn't taste any better than Trader Joe's Thai Vegetable Gyoza, which are also vegan.