Easy Vegetable Gyoza Recipe (Vegan)

5 from 5 votes
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This Vegetable Gyoza is our family’s favorite! This simple recipe uses only vegetables, yet it’s delicious, flavorful, and crispy—you’ll want to make it again and again!

Looking for more gyoza recipes? Try my Rice Age Gyoza or Vegetarian Steamed Gyoza!

Holding vegetable gyoza with chopsticks.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • Our pan-fried vegetable gyoza is juicy inside and crispy outside.
  • These dumplings are satisfying and made with such simple ingredients.
  • These are delicious plant-based gyoza for vegans and vegetarians.

Gyoza

Gyoza is a Japanese dumpling typically filled with a mixture of ground meat and vegetables, wrapped in a thin dough wrapper, and then pan-fried. It’s a popular comfort food in Japanese cooking and is often served as an appetizer or side dish.

Recipe Ingredients

You’ll need the following ingredients to make this Vegetable Gyoza Recipe:

Ingredients for Japanese Vegan Vegetable Gyoza
  • Gyoza Wrappers: These are thin and stretchy skins, especially for gyoza. You can find it at an Asian or Japanese grocery store.
  • Vegetables: I use nira (garlic chives), shiitake mushrooms, and green cabbage. You can also use green onions, spring onions, and napa cabbage.
  • Garlic ginger soy sauce: This homemade sauce is made by blending minced garlic, ginger, and soy sauce. It is the key flavor for the vegetable filling. You can substitute it with garlic and soy sauce, which also works well.
  • Use potato starch to thicken the filling. You can substitute it with corn starch, tapioca starch, or wheat flour.
  • Sesame oil adds a nice nutty flavor to the dish, but you can substitute it with other types of oil, such as vegetable oil, canola oil, and soybean oil.

How To Make Vegetable Gyoza: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.

How to make vegetable gyoza.

Step 1

Chop the vegetables and remove excess water with a paper towel.

How to make vegetable gyoza.

Step 2

Mix the vegetables, potato starch, and soy sauce to make the filling.

How to make vegetable gyoza.

Step 3

Place a gyoza wrapper on your palm and put the filling in the center.

How to make vegetable gyoza.

Step 4

Fold the wrapper, create pleats along the edge, and press to seal.

How to make vegetable gyoza.

Step 5

Place the gyoza in a frying pan, add hot water, cover, and steam them.

How to make vegetable gyoza.

Step 6

Pour in sesame oil and cook until the gyoza are golden brown.

Vegetable gyoza served on a plate.

Turn off the heat and transfer the gyoza to a plate. Serve them with soy sauce and chili oil, and enjoy!

Recipe Tips

  • Remove moisture from vegetables thoroughly with paper towels to make them easier to wrap.
  • If you have time, refrigerate the filling for one hour to allow the flavors to meld together.
  • Once you wrap the vegetable filling, cook the gyoza immediately or cover them with plastic wrap to prevent them from drying out.
  • Please prepare hot water before you cook. This will allow you to steam-fry without lowering the temperature, resulting in a fluffy finish.

Storage

Store leftover gyoza in the fridge in an airtight container and finish eating them by the next day.

If you don’t cook gyoza right away, you can freeze them. Place gyoza side-by-side on a baking sheet, cover with plastic wrap, and keep them in the freezer. Once they become frozen, transfer them to a freezer bag. The gyoza will last for one month in the freezer. When ready to eat, cook them as they are, straight from the freezer.

What To Serve With

To complement this vegetable gyoza, I recommend serving it with Japanese Steamed Rice, Daikon Miso Soup, and Tofu and Seaweed Salad!

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Vegetable gyoza served on a plate.

Leave a Rating!

I hope you enjoy this Vegetable Gyoza! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegetable gyoza served on a plate.

Easy Vegetable Gyoza Recipe (Vegan)

5 from 5 votes
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Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Servings: 25 pieces
Author: Juri Austin
This Vegetable Gyoza is our family's favorite! This simple recipe uses only vegetables, yet it's delicious, flavorful, and crispy—you'll want to make it again and again!

Equipment

  • Frying pan 22cm (8.7 inches)
  • Food processor

Ingredients

  • 25 sheets Gyoza Wrappers
  • Sesame Oil , for cooking

Vegetable Filling

  • ¼ Cabbage, 250g
  • ¼ bunch Nira, Garlic chives (15g)
  • 5 Shiitake Mushrooms, 75g
  • ½ tsp Salt
  • 1 Tbsp Garlic Ginger Soy Sauce
  • 1 Tbsp Potato Starch

Instructions

  • Prep Vegetables: Finely chop nira, cabbage, and shiitake mushrooms in a food processor, transfer to a bowl, mix with salt, and leave it for 10 minutes.
  • Make the Filling: Wrap the chopped vegetables in a paper towel and squeeze to remove excess water. Add the vegetables, potato starch, garlic ginger soy sauce to a large bowl and mix everything well until thoroughly combined.
  • Wrap: Place the gyoza wrapper on your palm and place 1-2 teaspoons of the filling. Moisten the edges of the wrapper with water, fold it in half, and then create pleats on one side. Place the gyoza on your palm or cutting board, hold the rim, and lightly press it to make the bottom of the dumpling flat.
  • Cook Gyoza: Add sesame oil to a frying pan and heat it on medium heat, then place gyoza one by one. Add 1/4 cup of hot water, put the lid on, and steam for 3 to 5 minutes over medium heat.
  • Add Sesame Oil: Open the lid, let the water evaporate, add some sesame oil around the frying pan, and cook for one minute until golden brown.
  • Serve: Turn off the heat, place a plate over the gyoza, and turn the frying pan over.

Video

Notes

  • Storage: They will last in the fridge for a day. You can also freeze before cooking. Place gyoza side-by-side on a tray, cover it with plastic wrap, and keep it in the freezer. Once they get frozen, transfer them to a freezer bag. They will last in the freezer for one month.
  • Substitute: You can substitute potato starch with corn starch. You can substitute nira with scallions (green onion).
  • Remove moisture from vegetables thoroughly with paper towels to make them easier to wrap.
  • If you have time, you can refrigerate the filling for one hour to allow the flavors to meld together.
  • Once you wrap the vegetable filling, cook the gyoza immediately or cover them with plastic wrap to prevent them from drying out.
  • Please prepare hot water before you cook. This will allow you to steam-fry without lowering the temperature, resulting in a fluffy finish.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 27.8g | Protein: 4.3g
Course: Main
Cuisine: Japanese
Keyword: vegetable gyoza recipe
Did You Make this recipe?Please Leave a star rating!

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8 Comments

  1. 5 stars
    Great recipe Juri, it was my first time making dumplings so it took a little while, but it was worth it. Thank you.

    1. Thanks Eurico! I really appreciate you trying this gyoza recipe. Yeah, you are right, it takes time to make them but homemade one is the best!

  2. Longtime ago a friend showed me how to make gyozo wrappers, but I forgot …
    Do you use glutinous rice flour or brown rice flour or white rice flour?
    Could you do a recipee on it?
    Thank you so much for your wonderful site Jury, it’s a joy!

    1. Thank you for your comment, Veronique! Are you looking for a gluten-free recipe?
      If so, you can make the gyoza wrappers with white rice flour and potato starch. I can make the recipe for you:)

  3. Hi, how much of the sauce are we supposed to put in? Is it just according to taste or like 2 tbsp?

    1. Hi Alena, you are asking about dipping in a sauce? Yeah, it’s up to your taste preference. Start with 1 teaspoon of soy sauce and add more if it’s light. I hope it helps!

  4. 5 stars
    This is a fantastic recipe! Growing up, my mom always made gyoza with pork, but I was looking for a vegetarian gyoza recipe and this one is delicious! Thank you for sharing!