Dairy-Free Steamed Gyoza
Delight your taste buds with these Dairy-Free Steamed Gyoza—perfectly tender dumplings packed with a vibrant blend of finely chopped cabbage, earthy shiitake mushrooms, grated carrots, green onions, and zesty ginger. Seasoned with soy sauce and sesame oil, this recipe delivers authentic umami flavors in every bite, all while being completely dairy-free and customizable for gluten-free diets. Using a simple steaming method, these gyoza achieve an irresistible balance of fluffy, steamed wrappers and a golden, crisp base. Ideal as an appetizer or light entrée, serve them piping hot with a tangy dipping sauce to elevate your dining experience. Quick to prep and ready in under 45 minutes, these wholesome dumplings are a must-try for plant-based fans and dumpling enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup, finely chopped cabbage
- 1 medium, grated carrot
- 1 cup, finely chopped shiitake mushrooms
- 3 stalks, finely chopped green onions
- 1 tablespoon, grated ginger
- 2 cloves, minced garlic
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 30 wrappers gyoza wrappers (dairy-free and gluten-free if preferred)
- 0.25 cup, for sealing wrappers water
- 1 teaspoon, for steaming pan neutral oil (e.g., vegetable or canola)
Instructions
Prepare the filling. In a large mixing bowl, combine the finely chopped cabbage, grated carrot, shiitake mushrooms, green onions, grated ginger, minced garlic, soy sauce, and sesame oil. Mix well to ensure the vegetables are evenly coated with the seasonings.
Lay out one gyoza wrapper on a clean surface. Place a small spoonful (around 1 teaspoon) of the filling in the center of the wrapper.
Wet the edge of the wrapper with a small amount of water using your fingertip. Fold the wrapper in half to enclose the filling, making a half-moon shape. Pinch the edges firmly together, pleating the wrapper as you go for a traditional gyoza look. Repeat with the remaining wrappers and filling.
Heat a large non-stick skillet with a lid over medium heat. Add 1 teaspoon of neutral oil to the pan and swirl to coat.
Arrange the gyoza in the skillet in a single layer, making sure they do not touch. Cook for about 2 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and immediately cover with the lid to create steam. Reduce the heat to low and steam the gyoza for 6-7 minutes, or until the wrappers are translucent and the filling is fully cooked.
Remove the lid and increase the heat to medium-high for 1-2 minutes to evaporate any remaining water and crisp up the bottoms.
Transfer the steamed gyoza to a plate and serve immediately with your favorite dipping sauce, such as soy sauce with a splash of rice vinegar and a drizzle of sesame oil.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 7.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1032 mg | 22% | |
*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.
