Vegan Beef Gyoza
Savor the irresistible flavors of Vegan Beef Gyoza, a plant-based twist on the beloved Japanese dumplings. This recipe features handmade wrappers, crafted from just flour, salt, and water, encasing a savory filling of vegan ground beef, finely shredded cabbage, carrots, scallions, garlic, and ginger, all seasoned with soy sauce and sesame oil. Perfectly pan-fried to a golden crisp and then steamed for ultimate tenderness, these gyoza offer a delightful contrast in texture with every bite. Ready in just over an hour and paired beautifully with your favorite dipping sauce, this dish makes an enticing appetizer or satisfying main course for any occasion. Perfect for vegans and dumpling enthusiasts alike, this recipe is a must-try for those seeking a flavorful fusion of tradition and plant-based innovation.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons salt
- 0.75 cups hot water
- 8 ounces store-bought vegan ground beef
- 1 cup green cabbage, finely shredded
- 1 medium carrot, finely grated
- 2 tablespoons scallions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons sesame oil (for frying)
- 0.5 cup water (for steaming)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add hot water to the flour while stirring, until the dough begins to come together.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
In a separate bowl, combine the vegan ground beef, shredded cabbage, grated carrot, chopped scallions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix well.
Divide the dough into four equal pieces and roll each piece into a log about one inch in diameter.
Cut each log into approximately ten pieces. Roll each piece into a ball, then flatten it into a small circle about 3 inches in diameter with a rolling pin.
Place about 1 teaspoon of filling in the center of each wrapper.
Fold the wrapper over the filling to create a half-moon shape, pinching the edges together to seal.
Heat 2 tablespoons of sesame oil in a large non-stick skillet over medium-high heat.
Place the gyoza in the skillet, flat side down, and fry for 2-3 minutes until the bottoms are golden brown.
Carefully add 0.5 cups of water to the skillet and cover. Steam the gyoza for about 5 minutes, or until the water has evaporated.
Uncover and let them cook for another minute until the bottom is crispy again.
Serve the gyoza hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 6.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1354 mg | 29% | |
*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.
