Vegan Vegetable Gyoza
Discover the delight of Vegan Vegetable Gyoza, a homemade twist on the classic Japanese dumpling that's bursting with fresh flavors and perfect for any plant-based meal. This recipe features made-from-scratch dough and an irresistible filling of shredded cabbage, carrots, shiitake mushrooms, scallions, ginger, and garlic, all sautéed to perfection and seasoned with soy sauce and toasted sesame oil. The gyozas are pan-fried to form a crisp, golden bottom, then steamed for a tender texture that makes every bite irresistibly satisfying. Ideal as an appetizer, snack, or part of a main course, these gyozas are best served alongside your favorite dipping sauce, whether tangy soy, spicy chili oil, or umami-packed ponzu. With simple ingredients, step-by-step instructions, and a balance of textures and flavors, these vegan dumplings are a crowd-pleasing treat that brings restaurant-quality taste right to your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 0.5 teaspoon Salt
- 1.5 cups Shredded green cabbage
- 0.5 cup Shredded carrot
- 0.5 cup Finely chopped shiitake mushrooms
- 2 tablespoons Chopped scallions
- 1 teaspoon Grated ginger
- 1 teaspoon Minced garlic
- 1 tablespoon Soy sauce
- 1 teaspoon Toasted sesame oil
- 2 tablespoons Neutral oil (like vegetable oil)
- 0.33 cup Water (for steaming)
Instructions
In a mixing bowl, combine the all-purpose flour and salt. Gradually add boiling water while stirring with a spoon or chopsticks. Once the mixture comes together, knead it into a smooth dough. Cover with a damp towel and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Heat 1 teaspoon of sesame oil in a pan over medium heat. Add the shredded cabbage, carrot, mushrooms, scallions, ginger, and garlic. Sauté for 5–7 minutes until the vegetables are tender.
Add 1 tablespoon of soy sauce to the vegetables, stir well, and cook for another minute. Remove the filling from the heat and let it cool to room temperature.
Divide the rested dough into 24 equal portions and roll each portion into a small ball. Using a rolling pin, roll each ball into a thin circle about 3 inches in diameter.
Place about 1 teaspoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pinch the edges together, and pleat to seal.
Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Add the gyozas in a single layer, flat side down, and cook for 2–3 minutes until the bottoms are golden brown.
Pour 1/3 cup of water into the pan and immediately cover with a lid. Steam the gyozas for 5–6 minutes until the water evaporates and the tops are tender.
Remove the lid and cook uncovered for another minute to crisp up the bottoms again. Repeat this process with the remaining gyozas.
Serve warm with soy sauce, chili oil, or your favorite dipping sauce.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.1 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1051 mg | 22% | |
*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.
