Vegan Gyoza Recipe (Japanese Vegetable Dumplings)

This is our family's favorite recipe, Vegan Gyoza (Japanese vegetable dumplings). This simple recipe requires only vegetables, but it's delicious, flavorful, and so crispy. You might be surprised that it's meatless!

Gyoza (dumplings or potstickers in English) is one of the most popular Japanese home-cooking recipes. All family members can assist in this recipe, and typically children learn how to wrap Japanese gyozas in their kitchen. (I did too!)

Traditional gyoza contains ground pork, but our vegan dumpling recipe is different as 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.
• This is your 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, kindly refer to the recipe card located below. Let's get started!

Jump to:

• About this recipe
• 📋 Ingredients
• 🔪Instructions
• Storage
• What to serve with
• FAQ
• Thanks for Stopping By
• 📖 Recipe
• 💬 Comments

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 (garlic chives), shiitake mushrooms, green 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 become more 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. This is the key flavor for this gyoza, so let me explain how to make it first. You can also watch this recipe video.

Preparation: 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 jar and stir.
3. In the fridge: Keep the bottle in the fridge, and you can use it the next day.

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

Step 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 them to a small bowl. (If you do not have a food processor, cut it into small pieces with a knife.)
2. Drain: Remove excess water from the nira and cabbage. 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.

Step 2: How to wrap

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

1. Place the filling: Place the 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 edges of the wrapper halfway.
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 bottoms of the gyoza flat.
5. Line up: Tweak the shape a little like a crescent moon and line them up.

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

Step 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 of the gyoza. If it is a beautiful golden brown, turn off the heat, place a plate over the 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 them with a dipping sauce such as a mixture of soy sauce, chili oil, and vinegar.

Our gyoza has a nice crispy bottom and is so flavorful. It's so satisfying that you wouldn't think it is made with such simple ingredients!

Storage

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

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

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

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 is worth doing it!

As I mentioned earlier, this is one of my family's favorite dishes. I hope this recipe is helpful and you will enjoy making homemade vegetable gyoza in your home.

Thank you for taking the 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, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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📖 Recipe