Vegetarian Gyoza
Delightfully crisp on the outside and bursting with flavor on the inside, this Vegetarian Gyoza recipe is sure to become a household favorite for plant-based eaters and gyoza lovers alike. Packed with a vibrant medley of finely chopped shiitake mushrooms, shredded cabbage, green onions, grated carrot, and aromatic ginger and garlic, these dumplings offer a perfect balance of texture and savory taste. The soy sauce and sesame oil infuse the filling with rich umami notes, while the cooking method—pan-frying for golden-brown bottoms followed by steaming for tender wrappers—creates the ultimate combination of crispy and chewy goodness. Ready in just 40 minutes, these handmade gyoza are perfect for appetizers, snacks, or light meals, and pair beautifully with a tangy dipping sauce. Whether you're hosting a dinner party or enjoying a cozy night in, this recipe is a delicious way to celebrate vegetarian comfort food!
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Recipe Information
Ingredients
- 2 teaspoons, grated ginger
- 2 cloves, minced garlic
- 1 cup, finely chopped shiitake mushrooms
- 1 cup, finely shredded green cabbage
- 2 stalks, finely chopped green onions
- 0.5 cup, grated carrot
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 30 pieces gyoza wrappers
- 2 tablespoons neutral oil
- 0.25 cup water
Instructions
In a large bowl, combine the grated ginger, minced garlic, chopped shiitake mushrooms, shredded green cabbage, chopped green onions, and grated carrot.
Add the soy sauce and sesame oil to the vegetable mixture and stir until evenly combined.
To form the gyoza, take one gyoza wrapper and place it in the palm of your hand. Spoon about one teaspoon of the vegetable filling into the center of the wrapper.
Wet the edges of the wrapper with a bit of water, then fold it in half to form a semi-circle, pressing the edges together to seal. You can create pleats along the edges to ensure a tight seal.
Repeat the process with the rest of the wrappers and filling.
In a non-stick skillet, heat one tablespoon of neutral oil over medium-high heat. Add the gyoza in a single layer, being careful not to overcrowd the pan.
Cook the gyoza for about 2-3 minutes, or until the bottoms are golden brown and crispy.
Carefully add 1/4 cup of water to the skillet and cover with a lid immediately. This will steam the gyoza, cooking them through. Let them steam for another 4-5 minutes.
Once the water has evaporated, remove the lid and drizzle a little more oil if needed to re-crisp the bottoms for an additional 1-2 minutes.
Transfer the cooked gyoza to a plate and repeat with the remaining gyoza.
Serve the vegetarian gyoza hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 754 mg | 16% | |
*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.
