Vegetarian Japanese Gyoza

Delight your taste buds with these irresistible Vegetarian Japanese Gyoza—perfectly pan-fried dumplings featuring a savory filling of cabbage, earthy shiitake mushrooms, sweet carrots, and aromatic ginger and garlic. Encased in tender gyoza wrappers, these plant-based pockets of perfection are seared to golden-brown crispness before steaming to achieve their signature soft-yet-crisp texture. Seasoned with soy sauce and sesame oil, every bite is bursting with umami flavor. Ready in just under an hour, this recipe is ideal for a quick weeknight dinner or an impressive party appetizer. Pair these vegetarian dumplings with a simple soy-vinegar dipping sauce for an authentic Japanese experience that’s both delicious and satisfying.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 40 pieces Gyoza wrappers
• 200 grams Cabbage
• 100 grams Shiitake mushrooms
• 1 medium Carrot
• 2 cloves Garlic cloves
• 3 stalks Spring onions
• 1 inch piece Ginger
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.5 cup Water

Directions

Step 1

Finely chop the cabbage and place it in a large bowl. Sprinkle some salt over it, mix well, and let it sit for 10 minutes to draw out excess moisture.

Step 2

Wipe the shiitake mushrooms with a damp cloth to clean them, remove the stems, and finely chop the caps.

Step 3

Peel and grate the carrot, finely chop the spring onions, mince the garlic cloves, and grate the ginger.

Step 4

Squeeze out the excess water from the cabbage using a clean kitchen towel, and then transfer the cabbage to a large mixing bowl.

Step 5

Add the chopped mushrooms, grated carrot, spring onions, minced garlic, and grated ginger to the cabbage.

Step 6

Season the vegetable mixture with soy sauce, sesame oil, salt, and pepper. Stir everything until well combined.

Step 7

Lay a gyoza wrapper on a clean surface and place about one teaspoon of the vegetable filling in the center of the wrapper.

Step 8

Dip your finger in water and moisten the edge of the gyoza wrapper. Fold the wrapper in half over the filling to create a half-moon shape.

Step 9

Pinch and pleat the edges of the wrapper to seal the gyoza. Repeat with the remaining wrappers and filling.

Step 10

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Arrange the gyoza in the skillet flat side down.

Step 11

Cook the gyoza for about 2 to 3 minutes until the bottoms are golden brown.

Step 12

Carefully add 1/4 cup of water to the skillet and cover with a lid. Allow the gyoza to steam for about 5 minutes, or until the water has evaporated.

Step 13

Remove the lid and continue to cook for another 1 to 2 minutes until the bottoms are crispy again.

Step 14

Transfer the gyoza to a serving plate and repeat the process with the remaining gyoza, using more oil and water as needed.

Step 15

Serve the gyoza hot with your choice of dipping sauce, such as soy sauce mixed with a splash of vinegar and a dash of chili oil.

Nutrition Facts

Serving size	(821.2g)

Amount per serving	% Daily Value*
Calories	1104.4

Total Fat 46.2g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 3425.7mg	0%
Total Carbohydrate 152.7g	0%
Dietary Fiber 16.2g	0%
Total Sugars 12.3g
Protein 29.6g	0%

Vitamin D 18IU	0%
Calcium 211.4mg	0%
Iron 5.8mg	0%
Potassium 1198.3mg	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: 36.3%

Protein: 10.3%

Carbs: 53.3%