Vegan Homemade Gyoza
Master the art of making Vegan Homemade Gyoza, a delightful Japanese dumpling dish that combines crispy pan-seared perfection with tender, flavorful fillings. This recipe features a homemade dough crafted from just flour, boiling water, and salt, ensuring an authentically chewy texture. Filled with a savory mixture of cabbage, carrots, green onions, garlic, and ginger, seasoned with soy sauce and sesame oil, each gyoza bursts with irresistible umami flavor. Lightly steamed and pan-fried to golden crispiness, these dumplings offer the perfect contrast of textures. Ready in just over an hour, this vegan gyoza recipe is ideal as a crowd-pleasing appetizer, snack, or even a main dish. Serve them piping hot with your favorite dipping sauce for an unforgettable plant-based treat!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 130 ml Boiling water
- 1 tsp Salt
- 200 g Medium cabbage
- 1 medium Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 tsp minced Ginger
- 2 tbsp Soy sauce
- 2 tsp Sesame oil
- 2 tbsp Vegetable oil
- 2 tsp Cornstarch
Instructions
In a large bowl, combine flour and salt. Gradually add the boiling water, stirring with a wooden spoon until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
While the dough is resting, finely shred the cabbage and carrot, mince the garlic, and chop the green onions.
In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the garlic and ginger for about 1 minute until fragrant.
Add the cabbage, carrot, and green onions to the skillet. Cook for 5-7 minutes until the vegetables are tender. Stir in the soy sauce and sesame oil. Allow the mixture to cool slightly.
After the dough has rested, divide it into two portions. Roll out each portion into a long log about 1 inch in diameter. Cut each log into 12 equal pieces.
Flatten each piece into a disk and roll into a thin circle using a rolling pin, adding flour as needed to prevent sticking.
Place about 1 teaspoon of the vegetable mixture in the center of each dough circle. Fold the dough over to create a crescent shape and pinch the edges together to seal.
Heat the remaining vegetable oil in a large non-stick pan over medium-high heat. Place the gyoza in the pan, flat side down, in a single layer. Cook until the bottoms are golden brown, about 2 minutes.
Add about 1/4 cup of water to the pan and immediately cover with a lid to steam the gyoza. Cook for about 5 minutes or until the water has evaporated.
Remove the lid and continue to cook for another 2 minutes until the bottoms are crisp once again.
Remove the gyoza from the pan and serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 9.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 926 mg | 20% | |
*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.
