High Protein Vegetable Gyoza
Packed with flavor and nutrition, this High Protein Vegetable Gyoza recipe puts a plant-based twist on a beloved Japanese appetizer. Made with protein-rich firm tofu and edamame, paired with crisp green cabbage, sweet carrot, and aromatic ginger and garlic, these vegan dumplings are both satisfying and wholesome. Wrapped in delicate vegan gyoza wrappers, the pockets are pan-fried to golden perfection and steamed for a soft, chewy texture that contrasts beautifully with their crispy base. Perfect as a starter, finger food, or light main dish, these dumplings are quick to prepare in just 45 minutes and pair wonderfully with a zesty soy-based dipping sauce. Whether you're meal prepping or feeding a crowd, this nutritious and delicious recipe will have everyone reaching for more! Keywords: high protein gyoza, vegan dumplings, vegetable gyoza recipe, plant-based appetizer, Japanese dumplings.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 100 grams Edamame (shelled)
- 1 medium Carrot
- 100 grams Green cabbage
- 3 stalks Scallions (green onions)
- 2 cloves Garlic
- 1 teaspoon Ginger (fresh)
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 24 pieces Gyoza wrappers (vegan)
- 2 tablespoons Cooking oil
- 0.25 cup Water
Instructions
Press the tofu for 10-15 minutes to remove excess water. Crumble it into small pieces.
Steam the edamame for 3-4 minutes until tender, then finely chop or blend in a food processor until slightly chunky.
Finely shred the carrot and cabbage. Thinly slice the scallions. Mince the garlic and grate the ginger.
In a large mixing bowl, combine the tofu, edamame, carrot, cabbage, scallions, garlic, and ginger. Add soy sauce, sesame oil, and cornstarch. Mix well to form the filling.
Take a gyoza wrapper and place a small spoonful of the filling (around 1 teaspoon) in the center. Wet the edges with water and fold the wrapper into a half-moon shape, pinching or pleating the edges to seal. Repeat with remaining wrappers and filling.
Heat 2 tablespoons of cooking oil in a large, nonstick skillet over medium-high heat. Arrange the gyoza flat side down in a single layer. Cook for 2-3 minutes until the bottoms turn golden brown.
Add 1/4 cup of water to the skillet and immediately cover with a lid. Reduce the heat to medium and let the gyoza steam for 5-6 minutes or until the water has evaporated.
Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms.
Transfer the gyoza to a serving plate and serve hot with your favorite dipping sauce, such as soy sauce mixed with a bit of rice vinegar and chili oil.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 10.3 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1548 mg | 33% | |
*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.
