Vegan Chicken Gyozas
Elevate your dumpling game with these irresistible Vegan Chicken Gyozas, a plant-based twist on the classic Japanese favorite. Featuring savory, protein-packed plant-based chicken, tender napa cabbage, and a medley of fresh carrots, green onions, ginger, and garlic, these gyozas are bursting with flavor in every bite. Wrapped in delicate vegan gyoza skins, these dumplings are pan-fried to golden perfection before being steam-finished for that ideal soft-yet-crispy texture. Perfectly seasoned with soy sauce, sesame oil, and black pepper, this recipe balances bold umami notes with comforting warmth. Whether you're hosting guests or treating yourself, these vegan gyozas are a delightful appetizer or main dish, best served with your favorite dipping sauce for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 24 pieces Vegan gyoza wrappers
- 200 grams Plant-based chicken
- 150 grams Napa cabbage
- 1 medium Carrot
- 2 stalks Green onions
- 1 teaspoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Finely chop the napa cabbage and place it in a bowl. Sprinkle salt over it, mix well, and let it sit for 10 minutes to draw out excess moisture.
Using a clean cloth or paper towel, squeeze out the excess moisture from the cabbage.
Grate the carrot and finely chop the green onions.
Mince garlic cloves and grate the ginger.
In a large mixing bowl, combine the plant-based chicken, squeezed cabbage, grated carrot, chopped green onions, garlic, and ginger.
Add soy sauce, sesame oil, cornstarch, and black pepper to the mixture. Mix well until fully combined.
Place a gyoza wrapper on a clean surface. Spoon approximately 1 tablespoon of filling into the center of the wrapper.
Wet the edges of the wrapper with a little water, fold it over the filling to create a half-moon shape, and pinch the edges to seal. Continue this process with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat.
Arrange half of the gyozas in the pan, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 1/8 cup of water to the pan, cover immediately with a lid, and steam the gyozas for about 4-5 minutes until cooked through.
Remove the lid and let the water evaporate. Allow the gyozas to crisp up again for 1-2 minutes.
Remove the cooked gyozas and repeat the process with the remaining batch.
Serve the vegan chicken gyozas warm with dipping sauce of your choice.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 233.5 g | 85% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 5.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1576 mg | 34% | |
*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.
