Veggie Gyoza
Delight your taste buds with these homemade Veggie Gyoza, a light yet flavorful Japanese-inspired dish perfect for any occasion. These golden-brown dumplings are bursting with a nutritious medley of finely chopped napa cabbage, shiitake mushrooms, carrots, tofu, and aromatic hints of garlic and ginger. Wrapped in delicate wonton wrappers, the filling is seasoned with soy sauce and sesame oil for an umami-packed bite. Pan-fried to crispy perfection and steamed for a tender finish, these vegetarian gyoza strike the perfect balance between crispiness and softness. Ideal as a savory appetizer or a main dish, they pair beautifully with soy-based dipping sauces. Fast to cook, easy to assemble, and irresistibly delicious, these veggie dumplings are your next go-to recipe for plant-based comfort food!
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Recipe Information
Ingredients
- 40 pieces wonton wrappers
- 200 grams napa cabbage
- 100 grams shiitake mushrooms
- 1 medium carrot
- 2 stalks green onion
- 150 grams tofu
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 0.5 cup water
Instructions
Begin by finely chopping the napa cabbage and shiitake mushrooms, mincing the garlic, and grating the ginger. Julienne the carrot, chop the green onions, and crumble the tofu into small pieces.
Place the chopped napa cabbage into a bowl, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Then squeeze out any remaining moisture from the cabbage using a kitchen towel.
In a large mixing bowl, combine the cabbage, shiitake mushrooms, carrot, green onions, tofu, garlic, ginger, soy sauce, sesame oil, salt, and black pepper.
Mix the ingredients well until everything is evenly incorporated. Adjust seasoning with more salt or pepper if necessary.
To assemble the gyoza, prepare a small bowl of water. Take a wonton wrapper, add about 1 tablespoon of the filling in the center.
Dip your finger into the water and moisten the edge of the wrapper. Fold the wrapper in half to form a semi-circle, and then pleat the edges from one side to the other to seal the gyoza, pressing out any air as you go.
Repeat the process until all the filling is used.
Heat the vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the pan flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Add the water to the pan, cover with a lid, and steam the gyoza for about 5 minutes.
Remove the lid, let any remaining water evaporate, and allow the gyoza to crisp up for another minute or two.
Serve warm with soy sauce or your preferred dipping sauce.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.2 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 892 mg | 69% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1935 mg | 41% | |
*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.
