Vegan Cheese Gyoza
Discover the irresistible allure of Vegan Cheese Gyoza—an utterly satisfying, plant-based twist on the beloved Japanese dumpling. These golden, pan-fried pockets are filled with a creamy, cheesy blend of tofu, dairy-free cream cheese, and nutritional yeast, enhanced with aromatic ginger, garlic, and sesame oil. Perfectly crisped on the outside and delicately steamed, these gyoza are a feast for both the eyes and the taste buds. Made with vegan gyoza wrappers and packed with bold umami flavors, they’re ideal for appetizers, dinner parties, or anytime you’re craving comfort food with a sophisticated edge. Serve them piping hot with soy sauce or your favorite dipping sauce for the ultimate crowd-pleaser. Vegan, savory, and delightfully indulgent, these gyoza prove that plant-based eating can be utterly delectable!
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Recipe Information
Ingredients
- 20 pieces vegan gyoza wrappers
- 200 grams firm tofu
- 3 tablespoons nutritional yeast
- 100 grams dairy-free cream cheese
- 2 tablespoons finely chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon finely grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons vegetable oil
Instructions
Drain and press the firm tofu to remove excess moisture. Crumble it into a large mixing bowl.
Add nutritional yeast, dairy-free cream cheese, green onions, soy sauce, garlic, ginger, sesame oil, and cornstarch to the bowl with crumbled tofu.
Mix all the ingredients thoroughly until well combined, forming a cheesy filling.
Lay out a gyoza wrapper on a clean, dry surface. Spoon about a teaspoon of the filling onto the center of the wrapper.
Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half over the filling, sealing the edges by pressing them firmly together, making sure to remove any air pockets. Pleat the edges if desired to create a traditional gyoza shape.
Repeat the filling and sealing process with the remaining wrappers and filling.
In a large non-stick skillet, heat the vegetable oil over medium-high heat.
Add the gyoza to the skillet in a single layer without overcrowding. Cook for 2-3 minutes or until the bottoms are golden brown and crispy.
Pour in the cup of water, cover the skillet with a lid, and allow the gyoza to steam for 5 minutes until the water mostly evaporates.
Remove the lid and let any remaining water evaporate, crisping up the bottoms once more for about 1-2 minutes.
Serve the vegan cheese gyoza hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 2.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 902 mg | 19% | |
*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.
