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    Home » All Recipes » Vegetable Dishes

    Vegan Gyoza Recipe (Japanese Vegetable Dumplings)

    May 9, 2023 by JURI · This post may contain affiliate links

    5 from 4 votes
    JUMP TO RECIPE JUMP TO VIDEO

    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!

    Japanese Vegan Vegetable Gyoza

    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).

    Ingredients for Japanese Vegan Vegetable Gyoza
    • 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

    vegan vegetable gyoza on a cutting board.

    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

    Garlic Ginger Soy Sauce in a glass jar.

    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.

    How to make Japanese Vegan Vegetable Gyoza
    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.

    How to make Japanese Vegan Vegetable Gyoza
    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

    How to make Japanese Vegan Vegetable Gyoza
    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.
    Japanese Vegan Vegetable Gyoza

    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

    Are gyoza wrappers vegan?

    Yes. They are made with flour, salt, some starch, and water.

    Can gyoza be frozen?

    Yes, you can. I usually wrap them beforehand, keep them in the freezer and cook them right before dinner or lunch.

    Can gyoza be eaten cold?

    Yes, it is not as good as a fresh crispy one, but you can eat it. You can also reheat it.

    Thanks for Stopping By

    Japanese Vegan Vegetable Gyoza served on a plate.

    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.

    More Japanese Vegan Recipes You Might Like

    • Tempeh Karaage
    • Tempeh Stir-fry In Teriyaki Sauce
    • Vegan Mapo Tofu
    • Japanese Vegetable Curry
    • Eggplant Teriyaki

    📖 Recipe

    vegetable gyoza

    Vegan Gyoza Recipe (Japanese Vegetable Dumplings)

    5 from 4 votes
    Print Pin SAVE SAVED!
    Prep: 30 minutes minutes
    Cook: 10 minutes minutes
    Total: 40 minutes minutes
    Servings: 25 pieces
    Author: JURI
    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!

    Equipment

    • Frying pan 22 cm / 8.7 inches
    • Food processor
    Prevent your screen from going dark

    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 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 into a jar and stir.
    • In the fridge: Keep the bottle in the fridge, and you can use it the next day.

    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.

    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
    Did You Make this recipe?Please Leave a star rating!

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    Reader Interactions

    Comments

    1. Ann Mariko

      October 15, 2021 at 7:11 pm

      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!

      Reply
      • JURI

        October 16, 2021 at 4:04 am

        Thank you, Ann! I'm so happy to hear that!

        Reply
    2. Alena

      December 02, 2021 at 4:15 pm

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

      Reply
      • JURI

        December 02, 2021 at 7:03 pm

        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!

        Reply
    3. Veronique

      January 18, 2022 at 12:19 pm

      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!

      Reply
      • JURI

        January 19, 2022 at 4:44 am

        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:)

        Reply
    4. Eurico

      May 23, 2022 at 11:37 am

      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.

      Reply
      • JURI

        May 23, 2022 at 3:29 pm

        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!

        Reply

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