Vegetarian Homemade Gyoza
Elevate your culinary repertoire with this flavorful recipe for Vegetarian Homemade Gyoza—crispy, golden dumplings packed with a delicious medley of cabbage, shiitake mushrooms, carrots, green onions, garlic, and ginger. Perfectly seasoned with soy sauce and sesame oil, these delightful veggie-filled dumplings feature a balance of crispness from pan-frying and tenderness from steaming, resulting in irresistible bites bursting with umami. Wrapped in tender wonton wrappers and crafted with optional pleats for authenticity, this plant-based version of the traditional Japanese gyoza is ideal for weeknight dinners or entertaining guests. Ready in under an hour, these vegetarian dumplings are served hot, paired with your favorite dipping sauce for an exquisite flavor experience. Keywords: vegetarian gyoza, homemade dumplings, Japanese recipes, plant-based appetizers, veggie-filled gyoza.
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Recipe Information
Ingredients
- 1 cup, finely chopped cabbage
- 1 cup, finely chopped shiitake mushrooms
- 1 medium, grated carrot
- 3 stalks, finely chopped green onions
- 2 cloves, minced garlic
- 1 inch, grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 24 squares wonton wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
In a large bowl, combine the chopped cabbage, shiitake mushrooms, grated carrot, green onions, minced garlic, and grated ginger.
Add the soy sauce, sesame oil, and cornstarch to the bowl of vegetables and mix thoroughly until well combined.
Place a wonton wrapper on a clean, dry surface and spoon about 1 teaspoon of the vegetable mixture into the center of each wrapper.
Moisten the edges of the wrapper with a little water using your finger. Fold the wrapper to form a half-moon shape, pressing to seal the edges and ensuring there are no air bubbles.
Optional: Create pleats by folding the edge of the wrapper over itself, starting from one corner to the other, to form traditional gyoza wrappers.
In a large non-stick pan, heat 1 tablespoon of vegetable oil over medium-high heat.
Place as many gyoza as will fit in a single layer in the pan, flat side down. Cook until the bottoms are golden brown, about 2 minutes.
Pour 1/4 cup of water into the pan and cover immediately with a lid. Allow the gyoza to steam for about 5 minutes, or until the water has evaporated and the wrappers are cooked through.
Remove the lid and let them cook for another 1-2 minutes to crisp up the bottoms further.
Repeat the process with the remaining gyoza, using the second tablespoon of oil and remaining water.
Serve immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1062 mg | 23% | |
*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.
