Soy-Free Veggie Gyoza
Discover the irresistible charm of these Soy-Free Veggie Gyoza, a delightful twist on the classic Japanese dumpling. Packed with a colorful medley of shredded cabbage, grated carrot, green onion, garlic, and gingery goodness, these gyoza offer a flavorful, umami-rich experience without the need for soy-based ingredients. The homemade wrappers, crafted from scratch with simple pantry staples, are thin, tender, and the perfect vessel for the vibrant veggie filling. Pan-fried to golden perfection and steamed for that signature chewy texture, these gyoza are both crispy and succulent. With a prep time of just 40 minutes, this recipe is an ideal choice for a fun, hands-on cooking adventure that yields a delicious, soy-free crowd-pleaser. Serve them warm with a tangy rice vinegar and chili oil dipping sauce to complete this delightful dish. Perfect for anyone wanting to enjoy a plant-based, allergen-friendly take on a popular Asian favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Hot water
- 2 cups Shredded cabbage
- 1 medium Carrot, finely grated
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 0.25 teaspoons Salt (for filling)
- 0.25 teaspoons Pepper
- 2 tablespoons Neutral oil (for cooking)
- 0.25 cups Water (for steaming)
Instructions
In a large bowl, combine all-purpose flour and 0.5 teaspoons of salt.
Slowly pour in the hot water, stirring with a wooden spoon or chopsticks until the dough starts to come together.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
Cover the dough with a damp kitchen towel and let it rest for at least 20 minutes.
In a separate large bowl, mix the shredded cabbage, grated carrot, green onion, garlic, ginger, sesame oil, rice vinegar, 0.25 teaspoons of salt, and pepper to make the filling.
Divide the dough into 4 equal portions. Roll out each portion into a thin log, then cut into approximately 12 equal pieces for a total of 48 wrappers.
Roll each small dough piece into a thin, round wrapper about 3-4 inches in diameter.
Place 1 teaspoon of the vegetable filling into the center of each wrapper.
Moisten the edges of the wrapper with water, fold into a half-moon shape, and pleat the edges to seal tightly.
Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat.
Add the gyoza in a single layer, flat side down, and cook for 2-3 minutes or until the bottoms are golden brown.
Pour in 0.25 cups of water and immediately cover with a lid to steam the gyoza for 5-6 minutes, or until the wrappers are cooked through and the water has evaporated.
Remove the lid and let the gyoza crisp up for an additional minute.
Repeat the cooking process with the remaining gyoza, adding more oil and water as needed.
Serve warm with your favorite soy-free dipping sauce, such as a mix of rice vinegar and chili oil.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 200.5 g | 73% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 766 mg | 16% | |
*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.
