Vegan Pork Gyoza

Satisfy your cravings for juicy dumplings with this inventive Vegan Pork Gyoza recipe! Packed with a flavorful plant-based filling, the recipe combines shredded jackfruit and finely minced king oyster mushrooms to recreate the tender texture of traditional pork. A medley of shredded cabbage, scallions, garlic, and ginger adds freshness, while soy sauce, sesame oil, and rice vinegar deliver bold umami flavors. Each gyoza is wrapped in a vegan gyoza wrapper, pan-fried to golden perfection, and steamed for a delightfully crisp-yet-soft texture. Ready in under an hour, these dumplings make a perfect appetizer or snack, served with a tangy dipping sauce. Whether you're vegan or just looking to try something new, this recipe is the ultimate plant-based twist on a Japanese classic!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams king oyster mushrooms
• 1 can (approx. 400g) young green jackfruit
• 100 grams shredded cabbage
• 3 stalks scallions
• 1 tablespoon ginger
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 pack (approx. 40 wrappers) vegan gyoza wrappers
• 2 tablespoons vegetable oil
• 100 milliliters water
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Finely mince the king oyster mushrooms. Drain and shred the jackfruit using your fingers to resemble pulled pork.

Step 2

In a large bowl, combine the mushrooms, jackfruit, shredded cabbage, finely sliced scallions, minced ginger, and minced garlic.

Step 3

Add the soy sauce, sesame oil, rice vinegar, cornstarch, salt, and black pepper to the bowl. Mix well to ensure everything is coated and combined.

Step 4

To assemble the gyoza, take one vegan gyoza wrapper and place about 1 tablespoon of filling in the center.

Step 5

Wet the edges of the wrapper with water using your finger. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together and pleat the wrapper if desired to seal the gyoza, ensuring there are no open edges.

Step 6

In a large non-stick pan, heat 1 tablespoon of vegetable oil over medium-high heat. Place the gyoza flat side down in the pan, ensuring they don’t touch each other.

Step 7

Cook for about 2-3 minutes without moving them, until the bottom is golden brown.

Step 8

Once browned, carefully pour in 50 milliliters of water, and quickly cover with a lid to steam the gyoza. Cook for another 5-6 minutes until the water has mostly evaporated and the wrappers are tender.

Step 9

Remove the lid and let the gyozas cook for an additional 1-2 minutes to crisp up the bottoms again.

Step 10

Transfer the gyozas to a serving platter and repeat the cooking process with the remaining gyozas.

Step 11

Serve the gyozas hot with your choice of dipping sauce, like soy sauce mixed with a dash of rice vinegar or chili oil.

Nutrition Facts

Serving size	(968.9g)

Amount per serving	% Daily Value*
Calories	940.0

Total Fat 44.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 2435.9mg	0%
Total Carbohydrate 137.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 82.5g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 216.6mg	0%
Iron 4.1mg	0%
Potassium 2865.3mg	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: 39.1%

Protein: 7.2%

Carbs: 53.6%