Dairy-Free Cheese Gyoza
Elevate your dumpling game with these irresistible Dairy-Free Cheese Gyoza—a plant-based twist on the beloved Japanese snack. Featuring a creamy yet completely dairy-free cheese filling mixed with vibrant vegetables like cabbage, carrot, and green onions, these gyoza are enhanced with bold flavors of garlic, ginger, soy sauce, and sesame oil. Crispy on the outside and perfectly tender inside, they’re pan-fried and steamed to perfection for that classic golden crust and juicy filling. Whether you’re vegan, lactose-intolerant, or simply looking for a unique appetizer, these easy-to-make dumplings are guaranteed to impress. Serve them hot with soy sauce or your favorite dipping sauce for the ultimate crowd-pleaser. Perfect for weeknight dinners or party platters, these dairy-free gyoza deliver big flavor without any compromise!
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Recipe Information
Ingredients
- 30 pieces Gyoza wrappers
- 2 tablespoons Olive oil
- 1 cup Water
- 1 cup Shredded dairy-free cheese
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, finely grated
- 3 pieces Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the filling. In a large mixing bowl, combine shredded dairy-free cheese, shredded cabbage, grated carrot, chopped green onions, minced garlic, and grated ginger.
Add soy sauce, rice vinegar, sesame oil, cornstarch, salt, and black pepper to the vegetable mixture. Mix well until all ingredients are evenly incorporated.
Lay out the gyoza wrappers on a clean surface and prepare a small bowl of water to use as a sealant.
Place about one tablespoon of the filling in the center of each gyoza wrapper.
Dip your finger in the water and run it around the edge of the wrapper.
Fold the wrapper over the filling to create a semi-circle, pressing the edges together to seal.
Crimp the sealed edges with your fingers to form pleats, ensuring that each dumpling is tightly closed.
Heat a nonstick skillet over medium heat and add olive oil. Once hot, place the gyozas in the skillet flat side down.
Cook for about 2 minutes or until the bottoms are golden brown.
Carefully pour in 1/2 cup of water and cover the skillet with a lid. Allow the gyoza to steam for about 5 minutes or until the water has evaporated.
Remove the lid and cook for an additional minute to re-crisp the bottoms.
Transfer to a serving plate and repeat the process with remaining gyoza.
Serve hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
