Dairy-Free Homemade Gyoza
Elevate your appetizer game with these irresistible Dairy-Free Homemade Gyoza! This recipe offers a plant-based twist on the classic Japanese dumplings, featuring a flavorful filling of finely shredded cabbage, grated carrot, crumbled tofu, and aromatic garlic and ginger. The silky, hand-kneaded dough wraps around this savory mixture, creating tender dumplings that are pan-fried to golden crispy perfection and then steamed to ensure softness in every bite. With no dairy in sight, it's a perfect option for those following a dairy-free diet or looking for a lighter take on traditional gyoza. Whether served as a starter, snack, or part of a full meal, these homemade gyoza come together in just an hour and pair beautifully with soy-based dipping sauces. Delicious, versatile, and satisfying—they’ll quickly become a favorite at your table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups water, lukewarm
- 0.5 teaspoons salt
- 1 tablespoons sesame oil
- 2 cups cabbage, finely shredded
- 1 medium carrot, grated
- 3 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 0.5 cups tofu, firm, crumbled
- 2 tablespoons olive oil
- 0.25 cups water
Instructions
In a mixing bowl, combine all-purpose flour and salt. Gradually add lukewarm water, mixing until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a large mixing bowl, combine finely shredded cabbage, grated carrot, chopped green onions, minced garlic, minced ginger, crumbled tofu, sesame oil, and soy sauce. Mix well to combine all ingredients thoroughly.
Once the dough has rested, divide it into four equal portions. Roll each portion into a log and cut each log into 8 pieces, giving you a total of 32 pieces.
On a floured surface, roll each piece of dough into a thin circle, approximately 3 inches in diameter.
Place about 1 teaspoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal, pleating as you go for a traditional look.
Heat olive oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Add 1/4 cup of water to the skillet and immediately cover with a lid. Allow the gyoza to steam for about 5-6 minutes, or until the water has evaporated.
Remove the lid and let the gyoza cook for another minute to crisp up the bottoms. Remove from heat and serve immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 17.4 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1723 mg | 37% | |
*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.
