Vegan Chicken Gyoza
Discover the ultimate comfort food upgrade with these Vegan Chicken Gyoza—crispy golden pockets filled with a savory medley of plant-based chicken, finely chopped cabbage, carrots, and aromatic green onions. Seasoned with soy sauce, sesame oil, garlic, and ginger, the filling boasts a deeply satisfying umami flavor encased in homemade gyoza wrappers. Perfectly pan-fried and steamed for that signature crispy-yet-tender texture, these vegan dumplings are ideal as an appetizer, snack, or main dish for your next gathering. Plus, with simple steps to craft your wrappers from scratch, you'll savor the joy of authentic, handcrafted flavor. Serve these delightful dumplings with your favorite dipping sauce and watch them disappear in no time! Keywords: vegan gyoza, plant-based chicken dumplings, homemade gyoza wrappers, vegan appetizers, pan-fried dumplings.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken
- 100 grams Cabbage
- 1 medium Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 cups All-purpose flour
- 0.75 cup Hot water
- 2 tablespoons Vegetable oil
Instructions
Start by making the gyoza wrappers. In a large bowl, combine 2 cups of all-purpose flour and slowly add 0.75 cup of hot water while stirring with a spoon until a dough begins to form.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
For the filling, finely chop 200 grams of plant-based chicken, 100 grams of cabbage, a medium carrot, 2 stalks of green onions, and mince 2 cloves of garlic along with 1 inch piece of ginger.
In a bowl, combine the chopped ingredients with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well until fully combined.
Once the dough has rested, divide it into 4 portions. Roll each portion into a log and cut into 10 pieces, keeping them covered with a towel to prevent drying.
Roll each piece into a thin disc about 3 inches in diameter using a rolling pin. Repeat for all pieces.
Place around 1 tablespoon of filling in the center of each wrapper. Wet the edges with a little water, fold over to form a half-moon shape, and press the edges to seal tightly.
In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the gyoza in a single layer and cook for about 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the pan, cover immediately with a lid, and steam for about 6-8 minutes.
Remove the lid and allow any remaining water to evaporate while the gyoza continue to fry for another minute.
Transfer to a plate and serve with soy sauce, or dipping sauce of your choice.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 9.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1220 mg | 26% | |
*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.
