Vegetarian Pork Gyoza
Satisfy your dumpling cravings with these mouthwatering Vegetarian Pork Gyoza—an irresistible plant-based twist on the classic Japanese favorite. Made with flavorful plant-based meat, crunchy shredded cabbage, fragrant garlic and ginger, and a touch of soy sauce, these crispy-bottomed dumplings deliver all the umami goodness you love in traditional gyoza, but in a vegetarian-friendly package. Sealed in soft gyoza wrappers, pan-fried to golden perfection, then steamed for tender juiciness, these dumplings are as fun to make as they are to eat. Perfect as an appetizer, snack, or main dish, serve them piping hot with soy sauce or your favorite dipping sauce for an unforgettable taste experience. Whether you're vegan, vegetarian, or simply looking to try a new meat-free recipe, these easy-to-make delights are sure to impress!
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Recipe Information
Ingredients
- 200 grams Plant-based meat (such as Beyond Meat or another alternative)
- 1 cup Green cabbage, finely shredded
- 1 medium Carrot, finely grated
- 2 tablespoons Spring onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 24 wrappers Gyoza wrappers
- 2 tablespoons Vegetable oil
- 120 ml Water
Instructions
In a large mixing bowl, combine the plant-based meat, shredded cabbage, grated carrot, spring onions, garlic, and ginger.
Add the soy sauce, sesame oil, and cornstarch to the mixture, and stir until all ingredients are well combined.
Place a gyoza wrapper on a flat surface and spoon about 1 tablespoon of the filling into the center.
Moisten the edges of the wrapper with a bit of water using your fingertips.
Fold the wrapper over the filling to form a half-moon shape, then press and pleat the edges to seal. Repeat with the remaining wrappers and filling.
Heat 2 tablespoons of vegetable oil in a large, non-stick skillet over medium-high heat.
Place the gyozas in the skillet, flat side down, and cook for 2-3 minutes or until the bottoms are golden brown.
Pour in 120 ml of water, cover the skillet with a lid, and let the gyozas steam for about 5 minutes or until the water has evaporated.
Remove the lid and continue to cook for an additional 2 minutes to allow the bottoms to crisp up again.
Serve the gyozas hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 5.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1164 mg | 25% | |
*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.
