Vegan Pork Gyoza
Delight in the irresistible flavors of Vegan Pork Gyoza, a plant-based twist on a beloved Japanese classic. This recipe features a savory filling of finely minced king oyster mushrooms and tender young green jackfruit, expertly seasoned with soy sauce, sesame oil, ginger, and garlic to emulate the rich umami of traditional pork gyoza. Combined with crisp shredded cabbage and scallions, the filling is wrapped in delicate vegan gyoza wrappers, then pan-fried to golden perfection and steamed for a tender yet crispy bite. This quick and hearty recipe, ready in under an hour, is perfect as an appetizer, snack, or light meal. Serve these gyozas with a tangy dipping sauce for the ultimate crowd-pleasing, plant-based dumpling experience. Whether you're vegan or simply looking for a healthier alternative, these homemade gyozas will leave you craving more!
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Recipe Information
Ingredients
- 200 grams king oyster mushrooms
- 1 can (approx. 400g) young green jackfruit
- 100 grams shredded cabbage
- 3 stalks scallions
- 1 tablespoon ginger
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1 pack (approx. 40 wrappers) vegan gyoza wrappers
- 2 tablespoons vegetable oil
- 100 milliliters water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Finely mince the king oyster mushrooms. Drain and shred the jackfruit using your fingers to resemble pulled pork.
In a large bowl, combine the mushrooms, jackfruit, shredded cabbage, finely sliced scallions, minced ginger, and minced garlic.
Add the soy sauce, sesame oil, rice vinegar, cornstarch, salt, and black pepper to the bowl. Mix well to ensure everything is coated and combined.
To assemble the gyoza, take one vegan gyoza wrapper and place about 1 tablespoon of filling in the center.
Wet the edges of the wrapper with water using your finger. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together and pleat the wrapper if desired to seal the gyoza, ensuring there are no open edges.
In a large non-stick pan, heat 1 tablespoon of vegetable oil over medium-high heat. Place the gyoza flat side down in the pan, ensuring they don’t touch each other.
Cook for about 2-3 minutes without moving them, until the bottom is golden brown.
Once browned, carefully pour in 50 milliliters of water, and quickly cover with a lid to steam the gyoza. Cook for another 5-6 minutes until the water has mostly evaporated and the wrappers are tender.
Remove the lid and let the gyozas cook for an additional 1-2 minutes to crisp up the bottoms again.
Transfer the gyozas to a serving platter and repeat the cooking process with the remaining gyozas.
Serve the gyozas hot with your choice of dipping sauce, like soy sauce mixed with a dash of rice vinegar or chili oil.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 82.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2865 mg | 61% | |
*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.
