High Protein Veggie Gyoza
Elevate your dumpling game with these High Protein Veggie Gyoza—an irresistible fusion of wholesome ingredients and bold flavors! This plant-based twist on a classic Japanese favorite is loaded with protein-packed firm tofu, savory shiitake mushrooms, and a medley of finely chopped vegetables like carrot, cabbage, and green onions. Enhanced with the umami-rich notes of soy sauce and sesame oil, these gyoza are pan-fried to golden perfection before being steamed for that signature soft-yet-crispy texture. Perfect for meal prep, parties, or a quick weeknight dinner, these vegan-friendly dumplings are nutritious, satisfying, and utterly delicious. Pair them with your favorite dipping sauce for a crowd-pleasing treat that’s packed with plant-based goodness!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 150 grams Shiitake mushrooms
- 1 medium Carrot
- 100 grams Cabbage
- 2 large Garlic cloves
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 30 pieces Gyoza wrappers (vegan-friendly)
- 2 tablespoons Vegetable oil
- 120 milliliters Water
Instructions
Begin by preparing the tofu. Drain, press firmly to remove excess water, and crumble it into small pieces using your hands or a fork.
Finely chop the shiitake mushrooms, carrot, cabbage, garlic, and green onions.
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the crumbled tofu, mushrooms, carrot, and cabbage to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
Stir in the green onions and soy sauce, mixing everything thoroughly. Cook for an additional 2 minutes, then remove from heat and let the mixture cool for 5 minutes.
To assemble the gyoza, place one wrapper flat in your palm. Add about 1 teaspoon of filling to the center of the wrapper.
Wet the edges of the wrapper with a small amount of water. Fold the wrapper in half over the filling to form a crescent shape, pressing firmly to seal. Pleat the edges for a traditional look, if desired.
Repeat this process with the remaining wrappers and filling until all gyoza are assembled.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet in a single layer, flat side down, ensuring they do not overlap.
Cook for 2-3 minutes without moving, until the bottoms are golden brown and crispy.
Carefully add 120 milliliters of water to the skillet and quickly cover with a lid. Steam the gyoza for 5 minutes, allowing the wrappers to soften.
Remove the lid and let the remaining water evaporate. Cook for another 1-2 minutes to crisp the bottoms again.
Serve the gyoza hot with your choice of dipping sauce (soy sauce, rice vinegar, and chili oil make a great combo!).
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 15.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 486 mg | 37% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1598 mg | 34% | |
*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.
