Vegan Steamed Gyoza

Delight in the flavors of plant-based perfection with this Vegan Steamed Gyoza recipe, a true celebration of Asian-inspired cuisine! These tender, handmade dumplings are filled with a savory medley of crumbled tofu, vibrant green cabbage, sweet carrot, and earthy shiitake mushrooms, all brought to life with the aromatic touch of garlic, ginger, soy sauce, and sesame oil. The homemade dough wraps each gyoza in a pillowy-soft, melt-in-your-mouth texture, while the steaming process locks in their delicate flavors without added grease. Perfect as an appetizer, snack, or main course, these vegan gyoza pair wonderfully with soy sauce, chili oil, or your favorite dipping sauce. With just 45 minutes of prep and 15 minutes of cooking time, they’re an enticingly healthy, satisfying option for your next kitchen adventure.

Nutriscore Rating: 77/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 g all-purpose flour
• 100 ml hot water
• 150 g firm tofu
• 100 g green cabbage
• 1 small carrot
• 4 pieces shiitake mushrooms
• 2 stalks green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger
• 1 clove garlic
• 1 tsp cornstarch
• 2 tbsp water for sealing dumplings
• 1 tsp vegetable oil for greasing steamer

Directions

Step 1

In a large mixing bowl, combine the flour and hot water. Mix with a spoon or chopsticks until a rough dough forms.

Step 2

Knead the dough on a clean surface for about 8–10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Step 3

While the dough rests, prep the filling. Finely crumble the tofu using your hands or a fork.

Step 4

Shred the cabbage, grate the carrot, dice the mushrooms, and finely chop the green onions. Mince the ginger and garlic.

Step 5

In a large skillet, heat the sesame oil over medium heat. Sauté the garlic and ginger for 1 minute until fragrant.

Step 6

Add the cabbage, carrot, and mushrooms to the skillet and cook for 4–5 minutes until softened. Stir in the crumbled tofu and green onions.

Step 7

Add the soy sauce and cornstarch to the filling mixture. Stir well to combine and cook for an additional 2 minutes. Remove from heat and let cool.

Step 8

Divide the rested dough into 20 equal portions. Roll each portion into a thin circle, approximately 3 inches in diameter, to form the dumpling wrappers.

Step 9

Place 1 teaspoon of the filling in the center of each wrapper. Wet the edges of the wrapper with water and fold in half, pleating the edges as you seal to create a half-moon shape.

Step 10

Lightly grease the steamer basket with vegetable oil to prevent sticking. Arrange the gyoza in a single layer, leaving space between them.

Step 11

Bring a pot of water to a boil. Place the steamer over the pot, cover, and steam the gyoza for 10–12 minutes until the wrappers are tender and translucent.

Step 12

Serve the vegan steamed gyoza with soy sauce, chili oil, or your favorite dipping sauce.

Nutrition Facts

Serving size	(778.6g)

Amount per serving	% Daily Value*
Calories	1122.9

Total Fat 28.4g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1244.9mg	0%
Total Carbohydrate 177.8g	0%
Dietary Fiber 13.9g	0%
Total Sugars 9.5g
Protein 43.2g	0%

Vitamin D 10.8IU	0%
Calcium 361.5mg	0%
Iron 13.2mg	0%
Potassium 1113.7mg	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: 22.4%

Protein: 15.2%

Carbs: 62.4%