Soy-Free Vegetable Gyoza
Delight your taste buds with our Soy-Free Vegetable Gyoza, a creative spin on the beloved Japanese dumpling that’s perfect for anyone avoiding soy or seeking a plant-based appetizer. These savory pockets are filled with a colorful medley of shredded cabbage, grated carrot, earthy mushrooms, fresh ginger, garlic, and green onions, expertly seasoned with sesame oil and a splash of rice vinegar for a balanced, aromatic filling. Wrapped in soy-free dumpling wrappers and pan-fried to crispy perfection before being steamed until tender, this recipe combines irresistible flavor and texture in every bite. With customizable dipping options like a sesame-based sauce, these gyoza are ideal for dinner parties, snack cravings, or as a wholesome, vegan-friendly addition to your meal plan. Ready in just an hour, this soy-free delight ensures everyone gets to savor a Japanese favorite without compromise!
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Recipe Information
Ingredients
- 2 cups Shredded cabbage
- 1 cup Grated carrot
- 1 cup Finely chopped mushrooms (such as cremini or shiitake)
- 2 cloves Minced garlic
- 1 teaspoon Minced fresh ginger
- 2 tablespoons Chopped green onions (green parts only)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Rice vinegar
- 24 pieces Round dumpling wrappers (store-bought or homemade, ensure soy-free)
- 1 tablespoon Neutral oil (such as avocado or vegetable oil) for frying
- 0.25 cup Water for sealing wrappers
- 0.5 cup Water for steaming
Instructions
In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped mushrooms, minced garlic, and minced ginger.
Add the sesame oil, salt, pepper, and rice vinegar to the vegetable mixture. Mix well to combine and let it sit for 5–10 minutes to allow flavors to meld.
Prepare your workstation by laying out the dumpling wrappers, a small bowl of water, and the vegetable filling.
Place a wrapper on a clean surface. Add about 1 teaspoon of filling to the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper.
Fold the wrapper in half to form a half-moon shape, pressing the edges together tightly to seal. Pleat the edges if desired for an authentic look. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of neutral oil in a large nonstick skillet over medium heat. Arrange the dumplings in the pan in a single layer, flat side down, making sure they do not touch.
Cook the dumplings for 2–3 minutes or until the bottoms are golden brown and crisp.
Carefully add 1/2 cup of water to the pan and immediately cover with a lid. Steam the dumplings for 6–8 minutes, or until the wrappers are tender and the filling is cooked through.
Remove the lid and allow any remaining water to evaporate. Let the dumplings cook for another 1–2 minutes to re-crisp the bottoms.
Serve the gyoza warm with a dipping sauce of your choice, such as a soy-free tamari alternative or a sesame-based sauce.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.4 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 171 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1487 mg | 32% | |
*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.
