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Fresh Vegan Gyoza Recipe – Traditional Japanese Dumplings

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Let’s roll up some vegan deliciousness with our Vegan Gyoza Recipe! These Japanese dumplings are filled with a savory mixture of tofu, cabbage, garlic, and ginger. Start by wrapping the filling in gyoza wrappers, then fold and crimp the edges to seal. Pan-fry until crispy and golden, then serve with a dipping sauce made from soy sauce, rice vinegar, and a dash of sesame oil. Enjoy these flavorful bites!

Why Does It Work?

  • Utilizes plant-based ingredients, ensuring it’s accessible to vegans and health-conscious individuals.
  • Incorporates a mix of fresh vegetables and tofu, providing a nutritious and flavorful filling.
  • The combination of steaming and pan-frying delivers a perfect texture contrast: crispy on the outside and tender inside.
  • It is seasoned with ginger, garlic, and soy sauce, offering a rich, umami-packed taste profile.
  • A versatile dish, easily customizable with various fillings to suit all taste preferences.

Finding the perfect vegan gyoza recipe can be a daunting task. Many of us have experienced the disappointment of bland, uninspiring vegan dishes that fail to satisfy our cravings for rich, flavorful meals.

However, after countless trials and errors in my kitchen, I stumbled upon a vegan gyoza recipe that changed everything. This recipe captures the essence of traditional gyoza while remaining true to vegan principles.

It’s the answer for those evenings when you’re seeking something deliciously satisfying but needs to be plant-based.

The key lies in the combination of carefully chosen vegetables and seasonings, which make dumplings so good that they’ll impress even the most skeptical diners.

Fresh Vegan Gyoza Recipe

What Is Vegan Gyoza? 

Vegan gyoza is a plant-based version of the traditional Japanese dumpling, tailored for those following a vegan lifestyle.

Instead of the customary pork or chicken filling, vegan gyoza uses a mixture of finely chopped vegetables, tofu, or other meat alternatives seasoned with aromatic spices such as ginger and garlic.

These ingredients are wrapped in a thin dough and then steamed, boiled, or pan-fried to achieve a delicate texture outside and a juicy, flavorful filling inside. Vegan gyoza is a versatile dish perfect for appetizers, snacks, or main courses.

Fact– Vegan gyoza dough is often made without eggs and uses flour and water. This makes it suitable for vegans and those with egg allergies or dietary restrictions.

Fresh Vegan Gyoza Recipe

Recipe Directions 

Dumpling Wrappers

  • Mix flour and salt in a bowl. Gradually add boiling water, stirring to combine. Transfer to a floured surface and knead until smooth, about 3-5 minutes. Form into a ball, wrap in cling film, and refrigerate for 30 minutes.
  • Divide the dough into two pieces for easier rolling. Dust the surface with cornstarch and roll out the dough to 2mm thick. Cut out circles with a 3-inch cookie cutter, re-kneading and rolling scraps.
  • Dustwrappers with cornstarch to prevent sticking. Use immediately or store in the fridge/freezer.

Veggie Filling

  • Heat oil in a pan. Add mushrooms, onions, and carrots; fry until lightly browned. Add leek and cabbage, season with a little salt, and cook until soft. Stir in garlic, ginger, and seasonings; cook for one more minute. Set aside to cool.

Fold Gyoza

  • Place a teaspoon of filling on each wrapper. Moisten edges with water, fold, and seal in your preferred pattern. Repeat until all wrappers are used.

Cook Gyoza

  • In a pan, heat oil over medium. Add the gyoza and fry until browned, then add water and cover. Steam until the water evaporates.

Serve

  • Prepare dipping sauce by mixing ingredients. Serve gyoza sprinkled with sesame seeds and spring onions alongside the sauce.

Recipe Directions 

Variations, Add-Ons, And Toppings 

Variations

  • Protein Boost: For added protein, incorporate crumbled tofu, tempeh, or textured vegetable protein (TVP). Marinating these proteins in soy sauce, garlic, and ginger beforehand can enhance their flavor.
  • Different Fillings: In addition to cabbage and mushrooms, experiment with spinach, kale, minced jackfruit, or lentils. Each ingredient has a unique texture and taste.
  • Spicy Gyoza: Add finely chopped chili peppers or a dollop of chili paste to the filling for a kick of heat.

Add-Ons

  • Aromatics: Incorporate scallions, chives, or cilantro into the filling for a fresh, herby note.
  • Nuts and Seeds: For a crunchy texture, add finely chopped nuts, such as peanuts or sesame seeds, to the filling.
  • Flavor Boosters: A splash of sesame oil, a hint of vegan oyster sauce, or a dash of rice vinegar can elevate the filling’s complexity.

Variations, Add-Ons

Toppings

  • Sesame Seeds: Sprinkle toasted sesame seeds over the cooked gyoza for a nutty flavor and appealing look.
  • Green Onions: A scattering of chopped green onions adds color and a mild oniony sharpness.
  • Dipping Sauces: Offer a variety of sauces for dipping, such as soy sauce, chili oil, vinegar-based sauce, or homemade spicy peanut sauce.
  • Edible Flowers: Garnish with edible flowers for a visually stunning presentation. They add a pop of color and a subtle floral note.
  • Pickled Vegetables: Serve with pickled radish or ginger for a refreshing contrast to the savory dumplings.

Toppings

Vegetable Substitutions

  • Mushrooms: Ideal for replacing meat, mushrooms provide a savory, umami flavor. Portobello, shiitake, or cremini mushrooms work well.
  • Cauliflower: A versatile substitute for meats, grains, and as a pizza base. It’s great for creating a meaty texture in dishes.
  • Lentils are perfect for adding protein and substance to soups and stews and as a ground meat substitute in tacos or Bolognese.
  • Chickpeas: Can replace chicken or tuna in salads and sandwiches, offering a satisfying texture and protein boost.
  • Jackfruit: Unripe jackfruit mimics pulled pork or chicken in texture, making it excellent for vegan BBQ dishes.
  • Sweet Potatoes are a nutritious alternative to meat in curries and stews and as filling in wraps or sandwiches.
  • Zucchini: Ideal for pasta dishes, zucchini can be spiralized as a noodle substitute or used in lasagna.
  • Eggplant: With its meaty texture, eggplant is a fantastic substitute for meat in dishes like lasagna, moussaka, or a burger patty.
  • Beets: Their earthy flavor and meat-like texture make beets a great stand-in for meat in burgers and salads.
  • Spinach and Kale: These leafy greens can replace less nutrient-dense lettuce in any dish, adding vitamins and minerals.

Quick Tip -For the best texture in vegan baking, use applesauce or mashed bananas as an egg substitute. They add moisture and bind ingredients together without altering the flavor.

Vegetable Substitutions

Best Side Dishes

  • Dipping Sauces Offer a variety of sauces like soy sauce, sweet chili, or a tangy vinegar-ginger sauce for dipping.
  • Side Salad Pair a light Asian-style salad, such as cucumber salad, with sesame dressing to balance the meal.
  • Steamed Vegetables Serve alongside steamed bok choy or broccoli for a nutritious, colorful addition.
  • Rice Or Noodles Accompany with jasmine rice or soba noodles for a more filling meal.
  • Soup Pairing Begin with a miso soup or a clear vegetable broth to complement the gyoza’s flavors.
  • Pickled Vegetables Offer pickled radish or ginger for a refreshing, palate-cleansing contrast.
  • Sesame Seeds And Green Onions Sprinkle toasted sesame seeds and chopped green onions atop the gyoza for extra flavor and a visually appealing garnish.
  • Edamame Start with a bowl of salted edamame to nibble on, setting a vibrant, casual dining atmosphere.

Best Side Dishes

How To Serve?

  • Dipping Sauces: Offer a variety of sauces like soy sauce, sweet chili, or a tangy vinegar-ginger sauce for dipping.
  • Side Salad: Pair a light Asian-style salad, such as cucumber salad, with sesame dressing to balance the meal.
  • Steamed Vegetables: Serve alongside steamed bok choy or broccoli for a nutritious, colorful addition.
  • Rice or Noodles: Accompany with jasmine rice or soba noodles for a more filling meal.
  • Soup Pairing: Begin with a miso soup or a clear vegetable broth to complement the gyoza’s flavors.
  • Pickled Vegetables: Offer pickled radish or ginger for a refreshing, palate-cleansing contrast.
  • Sesame Seeds and Green Onions: Sprinkle toasted sesame seeds and chopped green onions atop the gyoza for extra flavor and a visually appealing garnish.
  • Edamame: Start with a bowl of salted edamame to nibble on, setting a vibrant, casual dining atmosphere.

Quick Tip – For crispier gyoza, use a non-stick pan and some oil for pan-frying. Cover and steam first, then uncover to let the bottoms get golden and crunchy.

How To Serve?

Storage & Make Ahead

  • Freezing: Prepare gyoza and place on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.
  • Make Ahead: The gyoza filling and wrappers can be prepared two days in advance and stored separately in the refrigerator. This ensures your ingredients are ready to go, making the assembly process quicker and more efficient.
  • Refrigeration: Store uncooked gyoza in the fridge on a tray covered with plastic wrap for up to 24 hours before cooking.
  • Dipping Sauce: Prepare your dipping sauce in advance and refrigerate. It often tastes better after the flavors have melded together overnight.

Fact -The term “gyoza” was introduced to Japan from China after World War II. It evolved into a thinner wrapper and more garlic-flavored filling, distinguishing it from its Chinese counterpart, jiaozi.

Time-Saving Tips

  • Prep Vegetables in Advance: Chop all your vegetables the day before and store them in airtight containers in the refrigerator to save time on cooking day.
  • Use a Food Processor: To prepare the filling even quicker, use a food processor to chop the vegetables finely and evenly.
  • Buy Pre-made Wrappers: To cut down on prep time without compromising the quality of your dumplings, opt for store-bought vegan gyoza wrappers.
  • Batch Cook: Make a large batch of gyoza at once. They freeze well, so you can cook them directly from frozen for a quick meal later.
  • Simple Dipping Sauce: Prepare a simple dipping sauce with just a few ingredients. Soy sauce, rice vinegar, and a dash of sesame oil can be mixed quickly and taste great.
  • Assembly Line: When assembling the gyoza, create an efficient assembly line. Lay out multiple wrappers, spoon the filling onto each, then fold and seal. This method is much faster than doing them one at a time.
  • Pan-Fry and Steam Together: After pan-frying the bottoms, add water to the same pan and cover to steam, cooking the gyoza without using multiple methods or pans.

Vegan Gyoza Recipe

Vegan gyoza are delightful dumplings filled with a flavorful mix of vegetables and tofu encased in a thin, tender wrapper. Steamed then pan-fried to achieve a perfectly crisp edge, they offer a satisfying texture and depth of flavor. These dumplings are a versatile, crowd-pleasing appetizer or main dish, embodying the essence of traditional Japanese cuisine with a plant-based twist.
Prep Time 45 mins
Cook Time 20 mins
Rest Time 30 mins
Servings 40 no
Calories 150 kcal

Equipment

  • Mixing Bowl
  • Measuring Cups and Spoons
  • Rolling Pin
  • Cookie cutter or glass
  • Frying pan or skillet
  • Steamer Basket (optional)
  • Food Processor (Optional)
  • Cutting Board
  • Knife
  • Spatula
  • Cling film
  • Baking sheet (for freezing)

Ingredients
  

Vegan Dumpling Wrapper 

  • 2 ½ cup All-purpose flour  (300g)
  • ½ tsp Salt
  • ⅔  cup Hot water (160ml)
  • Cornstarch, all-purpose flour, or rice flour (for dusting) As needed
  • 2 tbsp Sesame oil
  • 2 cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 1 Onion, diced
  • 1 Carrot, shredded (100g)
  • 7 oz Mushrooms, finely chopped  (200g)
  • ½  stick Leek, finely chopped  (60g)
  • 7 oz Cabbage, shredded (200g)
  • 2 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • Salt and pepper To taste
  • 1 tsp Sriracha or Sambal Oelek (optional)

Dipping Sauce

  • 3 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Agave syrup
  • ¼ tsp Sesame oil
  • ½ tsp Sriracha or Sambal Oelek (optional)

For Garnish

  • 2 tbsp Toasted sesame seeds
  • 1 tbsp Spring onions, sliced

Instructions
 

Dumpling Wrappers

  • In a bowl, mix the flour and salt. Gradually add boiling water, stirring to combine.
  • Transfer the mixture to a floured surface and knead until smooth, about 3-5 minutes. Form into a ball, wrap in cling film, and refrigerate for 30 minutes.
  • Divide the dough into two pieces for easier rolling. Dust the surface with cornstarch and roll out the dough to 2mm thick. Use a 3-inch cookie cutter to cut out circles, re-kneading and rolling scraps as needed.
  • Dust the wrappers with cornstarch to prevent sticking. Use immediately or store in the fridge or freezer for later use.

Veggie Filling

  • Heat sesame oil in a pan. Add mushrooms, onions, and carrots; fry until lightly browned.
  • Add leek and cabbage, season with a little salt, and cook until soft.
  • Stir in minced garlic, ginger, and optional seasonings; cook for one more minute. Set aside to cool.

Fold Gyoza

  • Place a teaspoon of the veggie filling on each wrapper. Moisten the edges with water, fold, and seal in your preferred pattern. Repeat until all wrappers are used.

Cook Gyoza

  • Heat oil in a pan over medium heat. Add the gyoza and fry until the bottoms are browned.
  • Add about 1/4 cup of water to the pan and cover. Steam until the water has evaporated.

Serve

  • Prepare the dipping sauce by combining soy sauce, rice vinegar, agave syrup, sesame oil, and optional sriracha or sambal oelek.
  • Serve the gyoza sprinkled with toasted sesame seeds and sliced spring onions alongside the dipping sauce.

Notes

  • If using gluten-free flour, the dough might be more fragile; adding xanthan gum can improve elasticity.
  • Mixing the dough with water should be hot to activate gluten (or substitutes) for better texture.
  • Wrappers can be made ahead and frozen; just ensure they are well-dusted with cornstarch to prevent sticking.
  • For a richer filling, consider sautéing veggies in sesame oil for added depth of flavor.
  • Uncooked gyoza can be frozen; there is no need to thaw before cooking; just extend the steaming time by a few minutes.
Fresh Vegan Gyoza Recipe

Nutrition Table 

Nutrition Table 

Fresh Vegan Gyoza Recipe

Frequently Asked Questions

Can I Make Vegan Gyoza Gluten-Free?

You can make vegan gyoza gluten-free by substituting the all-purpose flour with a gluten-free alternative. A common blend is fine white rice flour mixed with tapioca starch. This combination replicates the texture of traditional gyoza wrappers.

Adjust the water content slightly, as gluten-free flours often require more moisture. Additionally, ensure all other ingredients, such as soy sauce, are gluten-free to maintain the dish’s gluten-free integrity.

How Do I Prevent My Gyoza From Sticking To The Pan?

To prevent gyoza from sticking, use a non-stick pan and sufficient oil to create a barrier between the dumplings and the pan. Cover the pan with a lid when you add water to steam the gyoza. The steam helps cook the dumplings thoroughly and loosens any sticking to the bottom.

Once the water evaporates, let the gyoza cook for another minute to crisp the bottom. Moving them too early can cause tearing, so wait until they release naturally with a gentle nudge.

Can I Prepare Vegan Gyoza Ahead Of Time?

Yes, preparing vegan gyoza ahead of time is an excellent way to manage your cooking process efficiently. You can prepare the dough and filling a day or two in advance, storing them separately in the refrigerator.

Assembled gyoza can be laid on a baking sheet and frozen until solid before being transferred to a freezer bag. This method allows you to cook them directly from frozen, adding convenience and reducing preparation time on busy days.

What Are Some Dipping Sauce Options For Vegan Gyoza?

Several dipping sauce options can enhance the flavor of vegan gyoza. A basic soy sauce and rice vinegar mixture is traditional and easy to make. For variety, add minced garlic, ginger, a splash of sesame oil, or a few drops of chili oil for heat. Agave syrup or maple syrup can introduce a hint of sweetness. Experimenting with these ingredients allows you to customize the sauce to your preferences.

How Do I Ensure The Filling Is Flavorful?

To ensure the filling is flavorful, combine fresh vegetables, aromatics like garlic and ginger, and seasonings such as soy sauce, rice vinegar, and sesame oil.

The key is to taste the mixture before assembling your gyoza to adjust any seasonings. Umami-rich ingredients like mushrooms or miso paste can add depth to the filling. Sautéing the vegetables before filling the dumplings also helps to develop a richer, more concentrated flavor profile.

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HELLO AND WELCOME TO
VIE DE LA VEGAN!

Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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