Easy Vegetable Gyoza Recipe (Vegan)
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!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Vegetable Gyoza Recipe:
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.
Step 1
Chop the vegetables and remove excess water with a paper towel.
Step 2
Mix the vegetables, potato starch, and soy sauce to make the filling.
Step 3
Place a gyoza wrapper on your palm and put the filling in the center.
Step 4
Fold the wrapper, create pleats along the edge, and press to seal.
Step 5
Place the gyoza in a frying pan, add hot water, cover, and steam them.
Step 6
Pour in sesame oil and cook until the gyoza are golden brown.
Turn off the heat and transfer the gyoza to a plate. Serve them with soy sauce and chili oil, and enjoy!
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.
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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!
Easy Vegetable Gyoza Recipe (Vegan)
Print Pin SaveEquipment
- 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.
Great recipe Juri, it was my first time making dumplings so it took a little while, but it was worth it. Thank you.
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!
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!
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:)
Hi, how much of the sauce are we supposed to put in? Is it just according to taste or like 2 tbsp?
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!
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!
Thank you, Ann! I’m so happy to hear that!