Dairy-Free Vegetarian Gyoza
Discover the perfect plant-based appetizer with these Dairy-Free Vegetarian Gyoza, crafted to deliver bold flavors in every bite! Featuring vegan and dairy-free gyoza wrappers, this recipe combines a vibrant medley of finely shredded green cabbage, crumbled firm tofu, grated carrot, and aromatic green onions, ginger, and garlic. A splash of soy sauce and sesame oil ties the filling together, while pan-searing followed by steaming ensures a crispy golden exterior with a tender interior. Ideal for vegans and vegetarians, these homemade dumplings are easy to prepare and pair wonderfully with any dipping sauce for a delightful snack or light meal. Ready in under an hour, these gyoza are perfect for impressing guests or satisfying cravings for healthy comfort food.
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Recipe Information
Ingredients
- 30 pieces Gyoza wrappers (vegan and dairy-free)
- 2 cups, finely shredded Green cabbage
- 1 block, crumbled Firm tofu
- 1 medium, finely grated Carrot
- 3 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons, for cooking Vegetable oil
- 0.25 cup, for steaming Water
Instructions
Prepare the filling: In a large bowl, mix the shredded cabbage, crumbled tofu, grated carrot, green onions, garlic, and ginger.
Add the soy sauce, sesame oil, and cornstarch to the vegetable mixture. Stir well to combine everything evenly.
Place a gyoza wrapper on a flat surface. Add about 1 teaspoon of filling to the center of the wrapper. Lightly wet the edges of the wrapper with water, then fold it in half to form a semicircle. Press the edges firmly together to seal, pleating the edge if desired. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange the gyoza in the skillet, flat side down, making sure they don’t overlap.
Cook the gyoza for 2-3 minutes, or until the bottoms are golden brown.
Carefully pour 1/4 cup of water into the skillet, then immediately cover with a lid. Allow the gyoza to steam for 5 minutes, or until the water evaporates.
Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms again. Repeat with the remaining gyoza, adding more oil if needed.
Serve the gyoza hot with soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 14.9 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1478 mg | 31% | |
*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.
