Vegetarian Chicken Gyoza
Discover the irresistible charm of *Vegetarian Chicken Gyoza*, a plant-based twist on the classic Japanese dumpling! These golden pockets of goodness are filled with a savory mix of vegetarian chicken substitute, fresh cabbage, shiitake mushrooms, green onions, and aromatic ginger, all perfectly seasoned with soy sauce and sesame oil. Encased in delicate gyoza wrappers, they’re pan-fried until beautifully crisp on the bottom and steamed to tender perfection. This quick and easy recipe comes together in just 45 minutes, making it an excellent appetizer, snack, or dinner option for any gyoza lover. Serve these delightful dumplings with your favorite dipping sauce for a crowd-pleasing plate full of umami-packed flavors. Perfect for meat-free meals, these handcrafted gyoza are a must-try for anyone craving authentic Japanese comfort food with a vegetarian twist!
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Recipe Information
Ingredients
- 200 grams vegetarian chicken substitute
- 1 cup cabbage
- 100 grams shiitake mushrooms
- 3 stalks green onions
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 20 pieces vegetarian gyoza wrappers
- 2 tablespoons vegetable oil
- 1 cup water
- 1 teaspoon cornstarch
Instructions
Finely chop the vegetarian chicken substitute, cabbage, and shiitake mushrooms.
Slice the green onions thinly and grate the ginger.
In a large mixing bowl, combine the vegetarian chicken substitute, cabbage, mushrooms, green onions, ginger, soy sauce, and sesame oil. Mix well until the filling is evenly seasoned.
Lay a gyoza wrapper on a clean surface and place about a tablespoon of filling in the center.
Moisten the edges of the wrapper with water, then fold the wrapper in half over the filling to create a semicircle. Press the edges to seal, making pleats if desired for decoration.
Repeat until all the filling and wrappers are used.
In a non-stick frying pan, heat vegetable oil over medium-high heat.
Place the gyoza in the pan with the flat side down, and fry until they are golden brown on the bottom, about 2-3 minutes.
Mix water with cornstarch and carefully add to the pan. Cover immediately to steam the gyoza for 5 minutes or until the water has evaporated.
Remove the lid and allow the gyoza to fry for another 1-2 minutes to crisp up the bottom.
Serve hot with dipping sauces like soy sauce, vinegar, or sweet chili sauce.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 8.6 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1319 mg | 28% | |
*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.
