Dairy-Free Homemade Gyoza
Discover the perfect balance of flavor and texture with our Dairy-Free Homemade Gyoza recipe—a delightful plant-based twist on the beloved Japanese dumplings. These tender, golden-brown morsels are crafted with hand-kneaded dough and a vibrant, savory filling of cabbage, carrots, green onions, tofu, and aromatic garlic and ginger, all lightly seasoned with sesame oil and soy sauce. This dairy-free recipe guides you through folding and pan-steaming techniques to achieve crispy bottoms and soft, steamed tops, ensuring an authentic experience without the need for dairy. Perfect as an appetizer, snack, or main dish, these vegan gyoza are a crowd-pleaser for any occasion. Pair them with your favorite dipping sauce for a truly irresistible treat that’s as fun to make as it is to eat!
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Ingredients
- 2 cups all-purpose flour
- 0.5 cups water, lukewarm
- 0.5 teaspoons salt
- 1 tablespoons sesame oil
- 2 cups cabbage, finely shredded
- 1 medium carrot, grated
- 3 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 0.5 cups tofu, firm, crumbled
- 2 tablespoons olive oil
- 0.25 cups water
Directions
Step 1
In a mixing bowl, combine all-purpose flour and salt. Gradually add lukewarm water, mixing until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Step 2
While the dough is resting, prepare the filling. In a large mixing bowl, combine finely shredded cabbage, grated carrot, chopped green onions, minced garlic, minced ginger, crumbled tofu, sesame oil, and soy sauce. Mix well to combine all ingredients thoroughly.
Step 3
Once the dough has rested, divide it into four equal portions. Roll each portion into a log and cut each log into 8 pieces, giving you a total of 32 pieces.
Step 4
On a floured surface, roll each piece of dough into a thin circle, approximately 3 inches in diameter.
Step 5
Place about 1 teaspoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal, pleating as you go for a traditional look.
Step 6
Heat olive oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Step 7
Add 1/4 cup of water to the skillet and immediately cover with a lid. Allow the gyoza to steam for about 5-6 minutes, or until the water has evaporated.
Step 8
Remove the lid and let the gyoza cook for another minute to crisp up the bottoms. Remove from heat and serve immediately with your favorite dipping sauce.
Nutrition Facts
| Serving size | (1101.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1581.3 |
| Total Fat 54.4g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2480.6mg | 0% |
| Total Carbohydrate 223.9g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 17.4g | |
| Protein 52.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1062.3mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 1723.4mg | 0% |
Source of Calories