Soy-Free Vegetarian Gyoza
Delight in the savory, umami-packed goodness of Soy-Free Vegetarian Gyoza, a plant-based twist on the classic Japanese dumpling. These delicate potstickers are filled with a vibrant medley of finely chopped cabbage, grated carrot, green onions, garlic, and ginger, all seasoned with aromatic sesame oil and a splash of rice vinegar. Wrapped in soy-free gyoza wrappers and pan-fried to golden perfection, they boast crisp bottoms while remaining tender and juicy inside. A quick steam seals in the flavor, making each bite irresistibly satisfying. Whether served as an appetizer, snack, or light meal, these dairy-free and meatless gyoza are ideal for anyone seeking an allergy-friendly, vegetarian-friendly dish. Pair with your favorite dipping sauce for a customizable burst of flavor!
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Recipe Information
Ingredients
- 2 cups, finely chopped Cabbage
- 1 medium, grated Carrot
- 3 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 teaspoons Rice vinegar
- 30 pieces (ensure soy-free) Gyoza wrappers
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 0.25 cup (for steaming) Water
Instructions
In a large mixing bowl, combine chopped cabbage, grated carrot, chopped green onions, minced garlic, and grated ginger.
Season the vegetable mixture with sesame oil, salt, pepper, and rice vinegar. Mix thoroughly to combine.
Prepare a clean surface to assemble the gyoza. Place one gyoza wrapper flat on your surface, and add about 1 teaspoon of the vegetable filling in the center.
Lightly dampen the edges of the wrapper with water using your finger or a small brush. Fold the wrapper in half over the filling to form a semi-circle, pressing the edges tightly to seal. Pleat the edges for a classic gyoza look, or simply press firmly if preferred.
Repeat this process until all the wrappers are filled and sealed.
Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Add the gyoza in a single layer, flat side down, ensuring they don’t touch each other. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 2-3 tablespoons of water to the skillet and immediately cover with a lid to steam the gyoza. Cook for an additional 4-5 minutes, or until the wrappers become translucent and the filling is tender.
Remove the lid and let any remaining water evaporate. Add an additional tablespoon of oil if needed, and cook for another minute to re-crisp the bottoms of the gyoza.
Repeat the cooking process for the remaining gyoza, working in batches if necessary.
Serve the gyoza hot with a dipping sauce of your choice, such as a mixture of rice vinegar, sesame oil, and chili oil for added flavor.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 681 mg | 14% | |
*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.
