Vegan Gyoza recipe!
I’m super thrilled to share my vegan gyoza recipe because…
One, it will be the juiciest & flavorful vegan gyoza you’ll ever taste!
Two, it’s been a while since I shared vegan Asian recipes with you, and you all asked me a lot for my vegan recipe!
Three, LOOK AT THE WINGS AROUND THE GYOZA!! So crispy and delicious!!
I have shared many, many, many different varieties of dumpling recipes from all around Asia countries, but this, my friend, makes me feel SO-GOOD eating it because I know this is plant-based food.
But if you’d like to check out my other dumpling recipes, please check them out below! I have A LOT of dumpling recipes… lol!
Tap Here For Fried Kimchi Dumplings!
Tap Here For Juicy Pork & Shrimp Dumplings!
Tap Here For Korean Beef Manduguk!
Tap Here For Fluffy Dumplings Recipe!
Tap Here For Wontons in Chili Oil Recipe!
Also, if you want to know more about my vegan recipes, please search for “Vegan” on the search tab (in the top right corner of this website)!
Alrighty, are we ready to cook Vegan Gyoza? Let’s get started!
Mix 3 cups of chopped/shredded green cabbage and 1 tsp salt in a mixing bowl and let it sit for 10 minutes. This will help the cabbage to release its moisture. Meanwhile, chop 3 green onions.
Place salted cabbage on a clean kitchen towel and squeeze all of its moisture. Place cabbage in a large mixing bowl along with green onions. Grate 1 clove of garlic, the same amount of ginger into the mixing bowl. Now, add 12 oz plant-based meat (impossible meat, beyond meat or dried mushrooms that are rehydrated & chopped).
Season with 1 tsp sesame oil, 1 1/2 tsp soy sauce, 1 tsp agave nectar, and black pepper.
Lastly, wash, peel, and grated ma (nagaimo) about 3 tbsp into the filling mix. Ma will be the binder for the filling, it is also known as mountain yum. Always in the Japanese market or large Korean market. You can consume Ma raw or cooked, it is considered a healthy food/superfood in Korea and Japan.
If you can’t find Ma, you can substitute with any egg substitute you have in your hand. Just google “egg substitute.” 🙂
Mix everything well together, and the filling is ready! Now, let’s shape our gyoza!
Today, I’m using a store-bought gyoza wrapper, but if you want to make it from scratch, check out my dumpling wrappers recipe!
BTW, always keep your dumpling wrapper under a damp towel so they retain their moisture.
Bring one gyoza wrapper at a time on your palm and slightly wet the edge with a little bit of cold water. Place 2 to 3 tsp filling in the middle, fold as a half-moon shape. Seal by folding one side of the wrapper 1/4 inch then press the edges together and repeat until gyoza is completely sealed. Place on a baking pan or any clean flat work surface and repeat until you are done with wrappers and filling. This recipe makes 48 to 50 gyoza.
If you’d like to freeze gyoza at this stage, place gyoza on a baking pan as one layer and not touch each other then freeze for a couple of hours to overnight. (Their outer surface must be frozen first, so it does not stick.) Transfer gyoza to a plastic bag, seal tight, and keep it frozen.
Heat an 8 to 9-inch skillet over medium-high heat, and add cooking oil to cover the bottom of the skillet.
Only for stainless steel pan users
When oil is wavy, turn off the heat and let it sit for 3 minutes then turn the heat back on, and wait until the oil is wavy again. Now you can start cooking!
If you’re using a nonstick pan or cast iron pan, go ahead and start cooking as you usually do!
Place 8 to 10 gyoza. Quickly mix 2/3 cup of cold water and 2 tsp all-purpose flour in a mixing bowl and pour into a skillet. Cover immediately and let it cook until it’s fully cooked and most of the moisture’s evaporated about 5 to 6 minutes.
While gyoza is cooking, go ahead and make dipping sauce!
You can make any of your favorite style dipping sauces, and today I decided to make miso dipping sauce. Just mix 2 tbsp miso, 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame or chili oil, 1 tsp agave nectar and 1 chopped green onion in a mixing bowl and it’s done!
Remove the cover when you hear the frying sound (It sounds like raining!). If gyoza and the wings are not brown enough, go ahead and keep frying until it’s golden brown and crispy. Then carefully place gyoza on a plate and serve with miso dipping sauce.
Enjoy!
Vegan Gyoza
- Total Time: 8 minutes
- Yield: 50 gyoza 1x
Ingredients
For Gyoza
- 3 cups chopped green cabbage
- 1 tsp salt
- 3 green onions, chopped
- 1 clove garlic, grated
- 1 tsp grated ginger
- 12 oz plant based meat (impossible meat, beyond meat or dried mushrooms that rehydrated)
- 1 tsp sesame oil
- 1 1/2 tbsp soy sauce
- 1 tsp agave nectar
- 3 tbsp grated ma / nagaimo, mountain yum or egg substitute
- Pinch of black pepper
- 48 to 50 gyoza wrapper
For Cooking
- Cooking oil
- Some cold water
- Some all propose flour
For dipping sauce
- 2 tbsp red or white miso
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame or chili oil
- 1 tsp agave nectar
- 1 tbsp chopped green onions
Instructions
- Mix cabbage and salt in a mixing bowl and let it sit for 10 minutes. This will help cabbage to release it’s moisture. Meanwhile, chop 3 green onions.
- Place salted cabbage on a clean kitchen towel and squeeze all of its moisture. Place cabbage in a large mixing bowl along with green onions, garlic, ginger, plant based meat, sesame oil, soy sauce, agave nectar, grated ma (nagaimo) and black pepper. Mix everything well together.
- Bring one gyoza wrapper at a time on your palm and slightly wet edge with water. Place 2 to 3 tsp filling in middle, fold as a half moon shape. Seal by folding one side of wrapper 1/4 inch then press edges together and repeat until gyoza is completely sealed. Place on a baking pan or any clean flat work surface and repeat until you are done with wrappers and filling.
- Heat a 8 to 9 inch skillet over medium high heat, add cooking oil to cover bottom of skillet. Place 8 to 10 gyoza. Quickly mix 2/3 cup of cold water and 2 tsp all purpose flour in a mixing bowl and pour into skillet. Cover immediately and let it cook until it’s fully cooked and most of moisture’s evaporated, about 5 to 6 minutes.
- While gyoza is cooking, go ahead and make dipping sauce! You can make any of your favorite style dipping sauces, and today I decided to make miso dipping sauce. Just mix miso, soy sauce, rice vinegar, sesame or chili oil, agave nectar and chopped green onion in a mixing bowl and it’s done! Carefully place gyoza on a plate and serve with miso dipping sauce. Enjoy!
Notes
If you’d like to freeze gyoza, place gyoza on a baking pan as one layer and not touch each other then freeze for a couple of hours to overnight. (Their outer surface must be frozen first so it does not stick.) Transfer gyoza to a plastic bag, seal tight and keep it frozen.
- Cook Time: 8 mins
2 comments
i love all your recipes and you are fun to watch thank you
YAY! Thank you so much!