Vegan Veggie Gyoza
Dive into the delicious world of Japanese-inspired cuisine with these irresistible Vegan Veggie Gyoza! Perfectly crisped on the outside and bursting with flavor on the inside, these dumplings feature a savory mix of cabbage, carrots, shiitake mushrooms, green onions, garlic, and ginger, all seasoned with soy sauce and sesame oil. Wrapped in vegan dumpling wrappers, pan-fried until golden, and delicately steamed for the ultimate texture, these gyoza are a plant-based delight that will win over any crowd. Ready in just 40 minutes, this recipe is perfect for a snack, appetizer, or light meal, especially when paired with your favorite dipping sauce. Whether you're hosting a party or treating yourself to restaurant-quality bites, these vegan gyoza are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups cabbage
- 1 cup carrots
- 1 cup shiitake mushrooms
- 3 stalks green onions
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 40 pieces store-bought vegan dumpling wrappers
- 2 tablespoons neutral oil (e.g., vegetable oil)
- 0.5 cup water
- 1 cup dipping sauce of choice
Instructions
Finely shred the cabbage and carrots, chop the shiitake mushrooms into small pieces, mince the garlic and ginger, and slice the green onions.
In a large skillet, add 1 teaspoon of sesame oil over medium heat. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
Add the cabbage, carrots, mushrooms, and green onions to the skillet. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened.
Add soy sauce, salt, and pepper to the vegetable mixture. Stir well to combine and cook for another 1–2 minutes. Remove from heat and let cool slightly.
Prepare a clean workstation and set up your dumpling wrappers, a small dish of water, and the filling mixture.
Place one dumpling wrapper in your hand. Add about 1 teaspoon of the filling to the center of the wrapper.
Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half, pressing firmly to seal into a half-moon shape. Pleat the edges if desired. Repeat until all wrappers are filled.
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the gyoza in a single layer, flat side down, and cook for 2–3 minutes until the bottoms are golden brown.
Carefully pour 1/2 cup of water into the skillet and immediately cover with a lid. Let the gyoza steam for 4–5 minutes or until the water has evaporated.
Uncover the skillet and continue to cook for an additional 1 minute to crisp up the bottoms.
Transfer the gyoza to a plate and serve hot with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 553.2 g | 201% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 30.2 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 452 mg | 35% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1730 mg | 37% | |
*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.
