Vegan Japanese Gyoza
Discover the irresistible flavors of Vegan Japanese Gyoza, a plant-based twist on the beloved Japanese dumpling classic. These crispy-yet-tender delights are filled with a savory mixture of finely shredded cabbage, earthy shiitake mushrooms, grated carrot, and protein-packed tofu, all enhanced with aromatic garlic, ginger, and a touch of sesame oil. Wrapped in delicate vegan gyoza wrappers and pan-fried to golden perfection before being gently steamed, these dumplings strike the perfect balance between crispy exteriors and juicy, flavorful interiors. Serve them hot with your favorite dipping sauces like soy sauce or chili oil for a crowd-pleasing appetizer or a light main dish that's packed with authentic Japanese flavors. Perfect for a quick 45-minute dinner or as an impressive vegan option for a party, this recipe is a must-try for dumpling lovers!
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Recipe Information
Ingredients
- 30 pieces Vegan gyoza wrappers
- 1 cup, finely shredded Cabbage
- 0.5 cup, finely grated Carrot
- 0.5 cup, finely chopped Shiitake mushrooms
- 100 grams, drained and crumbled Firm tofu
- 3 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped shiitake mushrooms, crumbled tofu, and finely chopped green onions.
Add the minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper to the vegetable mixture. Mix well to combine all ingredients thoroughly.
Place a gyoza wrapper in the palm of your hand. Spoon about one teaspoon of the vegetable filling into the center of the wrapper.
Wet the edges of the wrapper with a small amount of water. Fold the wrapper over the filling to create a half-moon shape and press the edges together to seal. Use pleating technique along the edges for a traditional gyoza look.
Repeat the filling and folding process with the remaining wrappers.
In a non-stick skillet, heat the vegetable oil over medium-high heat. Add the gyoza in a single layer, pleated side up. Cook for 2-3 minutes or until the bottoms are golden brown.
Once browned, carefully add 1/2 cup of water to the pan and cover immediately. Steam the gyoza for an additional 5-6 minutes or until the water has evaporated.
Remove the lid and let the gyoza cook for another minute to ensure they are crispy on the bottom again.
Transfer the cooked gyoza to a serving plate and serve hot with your choice of dipping sauce, such as soy sauce, rice vinegar, or chili oil.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 330 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1124 mg | 24% | |
*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.
