Soy-Free Veggie Gyoza

Delight in the flavors of homemade comfort with this Soy-Free Veggie Gyoza recipe—perfect for those seeking a plant-based, allergy-friendly twist on a beloved Japanese classic. These flavorful dumplings feature a vibrant medley of shredded cabbage, grated carrot, green onion, garlic, and ginger, all wrapped in tender, homemade dough crafted from just three simple ingredients. Pan-fried to golden perfection and then steamed for a delicate finish, each gyoza offers a crispy base with a soft, chewy bite. With no soy in sight, you can pair these dumplings with your favorite soy-free dipping sauce for an appetizer or snack that’s both wholesome and satisfying. Ready in just an hour, these vegan gyoza are the ultimate crowd-pleaser for any gathering.

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 teaspoons Salt
• 0.75 cups Hot water
• 2 cups Shredded cabbage
• 1 medium Carrot, finely grated
• 2 stalks Green onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 0.25 teaspoons Salt (for filling)
• 0.25 teaspoons Pepper
• 2 tablespoons Neutral oil (for cooking)
• 0.25 cups Water (for steaming)

Directions

Step 1

In a large bowl, combine all-purpose flour and 0.5 teaspoons of salt.

Step 2

Slowly pour in the hot water, stirring with a wooden spoon or chopsticks until the dough starts to come together.

Step 3

Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.

Step 4

Cover the dough with a damp kitchen towel and let it rest for at least 20 minutes.

Step 5

In a separate large bowl, mix the shredded cabbage, grated carrot, green onion, garlic, ginger, sesame oil, rice vinegar, 0.25 teaspoons of salt, and pepper to make the filling.

Step 6

Divide the dough into 4 equal portions. Roll out each portion into a thin log, then cut into approximately 12 equal pieces for a total of 48 wrappers.

Step 7

Roll each small dough piece into a thin, round wrapper about 3-4 inches in diameter.

Step 8

Place 1 teaspoon of the vegetable filling into the center of each wrapper.

Step 9

Moisten the edges of the wrapper with water, fold into a half-moon shape, and pleat the edges to seal tightly.

Step 10

Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat.

Step 11

Add the gyoza in a single layer, flat side down, and cook for 2-3 minutes or until the bottoms are golden brown.

Step 12

Pour in 0.25 cups of water and immediately cover with a lid to steam the gyoza for 5-6 minutes, or until the wrappers are cooked through and the water has evaporated.

Step 13

Remove the lid and let the gyoza crisp up for an additional minute.

Step 14

Repeat the cooking process with the remaining gyoza, adding more oil and water as needed.

Step 15

Serve warm with your favorite soy-free dipping sauce, such as a mix of rice vinegar and chili oil.

Nutrition Facts

Serving size	(767.3g)

Amount per serving	% Daily Value*
Calories	1311.8

Total Fat 44.7g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1815.6mg	0%
Total Carbohydrate 200.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 8.1g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 172.6mg	0%
Iron 12.7mg	0%
Potassium 765.6mg	0%

*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.

Source of Calories

Fat: 30.5%

Protein: 8.6%

Carbs: 60.9%