Vegetable Gyoza Recipe (Vegan)

This is our family's favorite recipe, Japanese vegetable gyoza. It requires only vegetables, but it's delicious, flavorful, and so crispy. You might be surprised that it's meatless!

Gyoza is one of the most popular Japanese home cooking recipes. It's a family-friendly recipe, and typically children learn how to wrap it in their kitchen. I did too.

Gyoza's main ingredient is ground pork, but our gyoza is different. It's meatless. It's less juicy than pork gyoza but still tasty and flavorful.

This recipe is for you if:
• You love Japanese gyoza.
• You are first time to make Japanese gyoza.
• You are looking for a vegan gyoza recipe.

All right, let me show you how to make it. If you want to check the recipe, please jump to the recipe card below. Let's get started!

About this recipe

• The filling is only vegetables
• It's meatless and vegan
• Season with homemade garlic ginger soy sauce

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

• Gyoza wrappers
• Vegetables: Nira (Garic chives), shiitake mushrooms, cabbage
• Seasonings: Garlic ginger soy sauce (see below), potato starch, salt
• Sesame oil for cooking　

Garlic ginger soy sauce is a versatile homemade sauce that puts minced ginger and garlic in soy sauce. Any dish will be flavorful with this sauce. (How to make it is included below)

🔪Instructions

Making gyoza consists of three steps:

1. Make Filling
2. Wrap
3. Cook gyoza

Before making the filling, we will need to make the garlic ginger soy sauce. That is the key flavor for this gyoza, so let me explain how to make it first. You can also watch this recipe video.

#0 How To Make Garlic Ginger Soy Sauce

Ingredients are soy sauce, ginger, and garlic.

1. Mince garlic and ginger: Finely mince garlic and ginger with a food processor (If you don't have a food processor, chop finely with a knife.)
2. Put in a bottle: Put soy sauce, minced garlic, and ginger in a bottle and stir.
3. In the fridge: Keep the bottle in the fridge, and you can use it the next day.

It will last in the fridge for 2-3 months. It's great for stir-fry, fried rice and adds savory flavor.

#1 How to make gyoza filling

Since the filling is only vegetables, the key point is to remove the water from the vegetables. Otherwise, it will be hard to wrap.

1. Cut vegetables: Finely chop nira (Garlic chives) and cabbage in a food processor, and transfer to a large bowl. Chop shiitake mushrooms in the food processor and transfer to a small bowl. (If you do not have a food processor, cut it into small pieces with a knife.)
2. Drain: Place ½ teaspoon of salt in the large bowl, mix and leave it for 10 minutes. Drain by squeezing with both hands.
3. Season: Add shiitake mushrooms, potato starch, and garlic ginger soy sauce to the large bowl.
4. Mix: Mix well to make the filling. (Please check the taste. Add more sauce if necessary.)

If you have time, it's good to leave the filling in the fridge for one hour to bring the flavors together.

#2 How to wrap

There are various ways to wrap gyoza, but I will introduce the basic one.

1. Place the filling: Place gyoza wrapper on your palm and place 1 or 2 teaspoons of the filling in the center.
2. Put water: Put some water on your finger and trace the edge of the gyoza wrapper half way.
3. Make pleats: Fold it in half and pinch it with your thumb and index finger to make 4-5 pleats on one side.
4. Make the bottom flat: Place the gyoza on your palm or cutting board, hold the rim and lightly press it to make the bottom flat.
5. Line up: Tweak the shape a little like a crescent moon and line them up.

Gyoza wrapper will dry, so it is better to cover with cling wrap or cook them right away.

#3 How to cook

1. Place gyoza: Put some oil into a frying pan and heat it on medium heat. Place gyoza one by one with some space between them. (If you pack it tightly, the wrapper will stick together, and hard to separate them later, so it is better to give them a little space.)
2. Steam: Add ¼ cup of water, put the lid on, and steam for 2 to 3 minutes until the water is almost gone.
3. Golden brown: Open the lid, let the water evaporate, add sesame oil around the frying pan and cook for one minute until golden brown.
4. Serve: Lift one piece and check the bottom. If it is a beautiful golden brown, turn off the heat, place a plate over gyoza and turn the frying pan over.

Looks so yummy, doesn't it?

It is delicious as it is (because it is already seasoned), but you can also enjoy dipping it in a sauce such as a mixture of soy sauce, chili oil, and vinegar.

It's crispy and flavorful, and it's so satisfying that you wouldn't think it is made with only vegetables!

Storage

If you don't cook right away, you can freeze gyoza.

Place gyoza side-by-side on a tray, cover it with cling wrap, and keep it in the freezer. Once they get frozen, transfer them to a freezer bag.

They will last for one month in the freezer. When you cook, you don't need to thaw. Please cook as it is.

If you have the leftover, keep it in the fridge and finish eating by the next day. But they won't be crispy anymore the next day, so it is best to eat them right after.

What to serve with

Why don't you try these recipes to have a full Japanese meal for dinner?

• Japanese steamed rice
• Eggplant teriyaki
• Daikon miso soup
• Tofu and seaweed salad

FAQ

Thanks for Stopping By

This is not a quick recipe. It takes a good amount of time to prepare gyoza, but it worth doing it!

I hope this recipe is helpful and you will enjoy homemade vegetable gyoza at home.

Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

Also feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Japanese Vegan Recipes You Might Like

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📖 Recipe

Japanese Vegetable Gyoza Recipe (Vegan)

5 from 3 votes

Print Pin Rate

Prep: 30 minutes

Cook: 10 minutes

Total: 40 minutes

Servings: 25 pieces

Author: JURI

This is our family's favorite recipe, Japanese vegetable gyoza. It requires only vegetables, but it's delicious, flavorful, and so crispy. You might be surprised that it's meatless!

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 25 sheets Gyoza wrappers
• ▢ Sesame oil for cooking

Vegetable Filling

• ▢ ¼ Cabbage, 250g
• ▢ ¼ bunch Nira, Garlic chives (15g)
• ▢ 5 Shiitake mushrooms, 75g
• ▢ ½ teaspoon Salt
• ▢ 1 tablespoon Garlic ginger soy sauce, see below
• ▢ 1 tablespoon Potato starch

Garlic Ginger Soy Sauce

• ▢ 400 ml Soy Sauce
• ▢ 1 clove Garlic
• ▢ 1 clove Ginger

Instructions

• Cut nira and cabbage: Finely chop nira, cabbage in a food processor, transfer to a bowl, mix with salt and leave it for 10 minutes.
• Cut shiitake mushrooms: Finely chop shiitake mushrooms in the food processor too.
• Make the filling: Remove excess water from nira and cabbage, put shiitake mushrooms, potato starch, and garlic ginger soy sauce into the bowl, and mix well.
• Wrap: Place gyoza wrapper on your palm, place 1 or 2 teaspoons of the filling, and wrap. (See the photo of how to wrap in the instruction section above)
• Pan-fry: Add sesame oil to a frying pan and heat it on medium heat, then place gyoza one by one.
• Add water: Add ¼ cup of water, put the lid on, and steam for 2 to 3 minutes.
• 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 gyoza and turn the frying pan over.

Garlic Ginger Soy Sauce

• Mince: Finely mince garlic and ginger with a food processor.
• Put in a bottle: Put soy sauce, minced garlic, and ginger in a bottle and stir.
• In the fridge: Keep the bottle in the fridge, and you can use it the next day.

Video

Notes

• Equipment: Frying pan 22 cm/8.7 inches, Food processor
• 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 cling 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.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 27.8g | Protein: 4.3g | Cholesterol: 7.6mg | Sodium: 463mg | Sugar: 3.1g

Course: Main

Cuisine: Japanese

Keyword: vegan, vegetable gyoza recipe

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