Vegan Homemade Gyoza

Delight in the art of dumpling-making with this Vegan Homemade Gyoza recipe, a plant-based twist on the classic Japanese favorite. Featuring a tender, handmade wrapper and a savory filling of sautéed cabbage, carrots, green onions, garlic, and ginger, this recipe bursts with flavor and texture in every bite. The gyoza are pan-fried to golden perfection and then steamed, giving them a satisfying crispy base with a soft, juicy interior. Easy to customize and perfect for appetizers, snacks, or a light meal, these vegan dumplings are as fun to make as they are to eat! Serve them hot with your favorite dipping sauce for an authentic and delicious experience that's entirely meat-free. Keywords: vegan gyoza, homemade dumplings, plant-based Japanese recipes, vegan appetizers, easy vegan meals.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 200 g All-purpose flour
• 130 ml Boiling water
• 1 tsp Salt
• 200 g Medium cabbage
• 1 medium Carrot
• 2 stalks Green onions
• 2 cloves Garlic
• 1 tsp minced Ginger
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 2 tbsp Vegetable oil
• 2 tsp Cornstarch

Directions

Step 1

In a large bowl, combine flour and salt. Gradually add the boiling water, stirring with a wooden spoon until a rough dough forms.

Step 2

Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

Step 3

While the dough is resting, finely shred the cabbage and carrot, mince the garlic, and chop the green onions.

Step 4

In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté the garlic and ginger for about 1 minute until fragrant.

Step 5

Add the cabbage, carrot, and green onions to the skillet. Cook for 5-7 minutes until the vegetables are tender. Stir in the soy sauce and sesame oil. Allow the mixture to cool slightly.

Step 6

After the dough has rested, divide it into two portions. Roll out each portion into a long log about 1 inch in diameter. Cut each log into 12 equal pieces.

Step 7

Flatten each piece into a disk and roll into a thin circle using a rolling pin, adding flour as needed to prevent sticking.

Step 8

Place about 1 teaspoon of the vegetable mixture in the center of each dough circle. Fold the dough over to create a crescent shape and pinch the edges together to seal.

Step 9

Heat the remaining vegetable oil in a large non-stick pan over medium-high heat. Place the gyoza in the pan, flat side down, in a single layer. Cook until the bottoms are golden brown, about 2 minutes.

Step 10

Add about 1/4 cup of water to the pan and immediately cover with a lid to steam the gyoza. Cook for about 5 minutes or until the water has evaporated.

Step 11

Remove the lid and continue to cook for another 2 minutes until the bottoms are crisp once again.

Step 12

Remove the gyoza from the pan and serve hot with your choice of dipping sauce.

Nutrition Facts

Serving size	(728.6g)

Amount per serving	% Daily Value*
Calories	1329.2

Total Fat 56.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 28.5g
Cholesterol 0mg	0%
Sodium 3593.1mg	0%
Total Carbohydrate 180.1g	0%
Dietary Fiber 13.5g	0%
Total Sugars 9.9g
Protein 27.6g	0%

Vitamin D 0IU	0%
Calcium 168.0mg	0%
Iron 11.4mg	0%
Potassium 925.7mg	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: 38.0%

Protein: 8.2%

Carbs: 53.8%