Vegan Steamed Gyoza
Delight your taste buds with these irresistible Vegan Steamed Gyoza, a plant-based take on a beloved Asian classic! This recipe features handmade dumpling wrappers encasing a delectable mix of finely crumbled tofu, tender green cabbage, sweet carrots, savory shiitake mushrooms, and aromatic ginger and garlic. Expertly steamed, these gyoza are perfectly tender and bursting with umami flavors from a touch of soy sauce and sesame oil. With step-by-step guidance to craft your own dough and pleat the dumplings like a pro, this recipe is as rewarding to make as it is to eat. Serve these delicate steamed dumplings with your favorite soy sauce or chili oil for the ultimate vegan comfort food experience—perfect for sharing or savoring solo!
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 100 ml hot water
- 150 g firm tofu
- 100 g green cabbage
- 1 small carrot
- 4 pieces shiitake mushrooms
- 2 stalks green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger
- 1 clove garlic
- 1 tsp cornstarch
- 2 tbsp water for sealing dumplings
- 1 tsp vegetable oil for greasing steamer
Instructions
In a large mixing bowl, combine the flour and hot water. Mix with a spoon or chopsticks until a rough dough forms.
Knead the dough on a clean surface for about 8–10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
While the dough rests, prep the filling. Finely crumble the tofu using your hands or a fork.
Shred the cabbage, grate the carrot, dice the mushrooms, and finely chop the green onions. Mince the ginger and garlic.
In a large skillet, heat the sesame oil over medium heat. Sauté the garlic and ginger for 1 minute until fragrant.
Add the cabbage, carrot, and mushrooms to the skillet and cook for 4–5 minutes until softened. Stir in the crumbled tofu and green onions.
Add the soy sauce and cornstarch to the filling mixture. Stir well to combine and cook for an additional 2 minutes. Remove from heat and let cool.
Divide the rested dough into 20 equal portions. Roll each portion into a thin circle, approximately 3 inches in diameter, to form the dumpling wrappers.
Place 1 teaspoon of the filling in the center of each wrapper. Wet the edges of the wrapper with water and fold in half, pleating the edges as you seal to create a half-moon shape.
Lightly grease the steamer basket with vegetable oil to prevent sticking. Arrange the gyoza in a single layer, leaving space between them.
Bring a pot of water to a boil. Place the steamer over the pot, cover, and steam the gyoza for 10–12 minutes until the wrappers are tender and translucent.
Serve the vegan steamed gyoza with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1114 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.
