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Vegan Gyoza

  • Author: Seonkyoung Longest
  • Cook Time: 8 mins
  • Total Time: 8 minutes
  • Yield: 50 gyoza 1x



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


  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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!



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.