Vegan Chicken Gyoza

Satisfy your craving for dumplings with this delicious plant-based twist on a classic favorite: Vegan Chicken Gyoza. These delicate, golden-brown Japanese dumplings feature a savory filling made from finely chopped plant-based chicken, crisp cabbage, grated carrot, aromatic garlic, and ginger, all seasoned with soy sauce and sesame oil for an umami-packed flavor. Wrapped in handmade gyoza dough that's rolled fresh for ultimate tenderness, these dumplings are pan-fried and steamed to create the perfect balance of crispy bottoms and soft, juicy tops. Perfect as an appetizer or a light meal, this vegan-friendly recipe offers both a hands-on culinary experience and a flavorful treat that's sure to impress. Serve with soy sauce or your favorite dipping sauce for the ultimate crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 200 grams Plant-based chicken
• 100 grams Cabbage
• 1 medium Carrot
• 2 stalks Green onions
• 2 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Cornstarch
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 cups All-purpose flour
• 0.75 cup Hot water
• 2 tablespoons Vegetable oil

Directions

Step 1

Start by making the gyoza wrappers. In a large bowl, combine 2 cups of all-purpose flour and slowly add 0.75 cup of hot water while stirring with a spoon until a dough begins to form.

Step 2

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 3

For the filling, finely chop 200 grams of plant-based chicken, 100 grams of cabbage, a medium carrot, 2 stalks of green onions, and mince 2 cloves of garlic along with 1 inch piece of ginger.

Step 4

In a bowl, combine the chopped ingredients with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well until fully combined.

Step 5

Once the dough has rested, divide it into 4 portions. Roll each portion into a log and cut into 10 pieces, keeping them covered with a towel to prevent drying.

Step 6

Roll each piece into a thin disc about 3 inches in diameter using a rolling pin. Repeat for all pieces.

Step 7

Place around 1 tablespoon of filling in the center of each wrapper. Wet the edges with a little water, fold over to form a half-moon shape, and press the edges to seal tightly.

Step 8

In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the gyoza in a single layer and cook for about 2-3 minutes until the bottoms are golden brown.

Step 9

Add 1/4 cup of water to the pan, cover immediately with a lid, and steam for about 6-8 minutes.

Step 10

Remove the lid and allow any remaining water to evaporate while the gyoza continue to fry for another minute.

Step 11

Transfer to a plate and serve with soy sauce, or dipping sauce of your choice.

Nutrition Facts

Serving size	(911.9g)

Amount per serving	% Daily Value*
Calories	1674.2

Total Fat 57.0g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 3306.2mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 6.9g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 255.8mg	0%
Iron 17.9mg	0%
Potassium 1440.5mg	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: 30.4%

Protein: 15.8%

Carbs: 53.8%