Vegan Vegetarian Gyoza
Delight your taste buds with these Vegan Vegetarian Gyoza, a flavorful plant-based twist on the classic Japanese dumpling. Packed with a vibrant filling of finely chopped cabbage, carrots, shiitake mushrooms, scallions, and protein-rich tofu, these gyoza are seasoned with garlic, ginger, and soy sauce for an irresistible umami punch. Wrapped in tender vegan gyoza wrappers and perfectly pan-fried for crispy bottoms before being steamed to soft perfection, these dumplings are as satisfying as they are beautiful. Ready in just 45 minutes, this recipe is perfect for a crowd-pleasing appetizer, snack, or even a light main dish. Pair them with a tangy soy-based dipping sauce for a restaurant-style experience right at home. Whether you’re vegan, vegetarian, or simply craving a healthier twist on a traditional favorite, these gyoza will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups cabbage
- 1 cup carrots
- 1 cup shiitake mushrooms
- 3 stalks scallions
- 1 tablespoon ginger
- 2 cloves garlic
- 1 cup tofu
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 30 pieces vegan gyoza wrappers
- 2 tablespoons neutral cooking oil (e.g., vegetable oil)
- 0.25 cup water
Instructions
Finely chop the cabbage, carrots, and shiitake mushrooms. Mince the scallions, ginger, and garlic.
Drain the tofu and crumble it into small pieces using a fork.
Heat sesame oil in a pan over medium heat. Sauté the ginger and garlic for 1 minute until fragrant.
Add the cabbage, carrots, shiitake mushrooms, and scallions to the pan. Cook for 5-7 minutes, stirring, until the vegetables are softened.
Stir in the crumbled tofu, soy sauce, salt, and pepper. Cook for another 2-3 minutes, then sprinkle cornstarch over the mixture and stir to combine. Remove from heat and let the filling cool slightly.
Prepare a workspace with the vegan gyoza wrappers, a small bowl of water, and the vegetable filling.
Place a wrapper in the palm of your hand. Add about 1 teaspoon of filling to the center of the wrapper.
Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half and press the edges together, pleating the one side to seal the gyoza.
Repeat the process with the remaining wrappers and filling, keeping completed gyoza covered with a damp towel to prevent drying.
Heat 2 tablespoons of neutral cooking oil in a large non-stick pan over medium heat.
Place the gyoza, flat-side down, into the pan. Cook for 2-3 minutes or until the bottoms are golden brown.
Carefully pour 1/4 cup of water into the pan and immediately cover with a lid. Steam the gyoza for 5-6 minutes or until the water has evaporated.
Remove the lid and cook for another 1-2 minutes to crisp up the bottoms.
Serve hot with your favorite dipping sauce, such as soy sauce mixed with a splash of rice vinegar and a few drops of chili oil.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 15.6 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 779 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1900 mg | 40% | |
*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.
