Japanese Vegetable Gyoza

Are you looking for a delicious and healthy appetizer to impress your guests at the next gathering? Vegetable gyoza is for you! Made from a base of tofu and packed full of veggies, these vegan dumplings are an easy and delicious way to eat your daily vegetables and get a dose of protein. This vegan gyoza recipe makes dumplings that are perfectly crispy on the outside and bursting with flavour on the inside so they’re sure to be a hit with everyone. They’re easy to make and perfect to cook in bulk for many people or smaller servings just for you!

What is vegetable gyoza?

Gyoza, or potstickers, are a delicious and popular Japanese dumpling dish introduced from Chinese cuisine and adapted to suit Japanese tastes and preferences. They’re usually made from a thin, delicate gyoza wrapper filled with a savoury mixture of meat such as pork or chicken with cabbage, garlic, ginger, soy sauce, and other seasonings. However, vegetable gyoza offers a delightful alternative for those following vegetarian or vegan diets or simply looking to enjoy a lighter option. The dumplings are made from tofu, mushrooms, cabbage and chives and a delicious blend of seasoning making every bite full of flavour. They’re pan fried so the cooked gyoza are crispy and golden on the bottom yet juicy and soft on the inside.

Ingredients

The Fillings

The fillings of vegetable gyoza typically includes various finely chopped vegetables like cabbage, carrots, mushrooms, onions, scallions (green onions), and tofu.

1. Cabbage: Cabbage is a staple ingredient in traditional vegetable gyoza fillings. It provides a mild taste along with a satisfying crunch. To prepare the cabbage filling, finely chop or shred fresh cabbage and squeeze out any excess moisture before mixing it with other ingredients like garlic chive and tofu. 

2. Garlic Chive: Garlic chives add a delightful aroma and subtle garlicky flavor to your vegetable gyoza filling. These long, flat green leaves are packed with nutrients and give the dumplings an extra kick. Chop them finely and combine them with other vegetables. 

3. Shiitake Mushrooms: Shiitake mushrooms lend an earthy umami flavour to your vegan gyoza filling that perfectly complements the other ingredients. Slice these savory mushrooms thinly or chop them into small pieces before incorporating them into your mixture. 

4. Tofu: Using tofu as part of your vegetable gyoza filling adds texture and protein to make it more satisfying. Firm tofu works best since it holds its shape when cooked without disintegrating inside the dumpling wrapper. Crumble or dice the tofu into small pieces before combining it with other flavorful ingredients. 

5. Scallions: Scallions, also known as green onions or spring onions, provide a pleasant onion-like flavour without overpowering the other vegetables in your gyoza filling. Finely chop both the white and green parts of the scallions, and mix them evenly to ensure a well-balanced flavour in every bite.

Gyoza Wrappers

An important and obviously crucial part of the dumplings are the gyoza wrappers. These thin, round sheets of dough are the foundation of the gyoza and hold the whole thing together. Whether you prefer them pan-fried, steamed, or deep-fried, gyoza wrappers play a crucial role in delivering that satisfying bite.

Gyoza wrappers are typically made from wheat flour and water, resulting in a soft and slightly chewy texture. While they can be purchased pre-made from grocery stores, making your own allows you to control their thickness and tailor them to your liking. Rolling out the dough into thin circles requires patience and practice but is well worth the effort when you taste the homemade goodness. An easy way to make uniform round wrappers is to use a mold like I did here.

Cooking Method

1: Prepare the Filling

1. Remove excess water from tofu and finely chop the vegetables. 
2. Combine all filling ingredients in a large mixing bowl thoroughly.

2: Assemble the Gyoza

1. Take one gyoza wrappers on your palm and place fillings on its centre. 
2. Wet half of the edge of the wrapper and fold them together to seal with pleating. 
3. Repeat with the remaining wrappers and filling.

3: Cook the Gyoza

1. Heat a frying pan or a skillet over medium-high heat and add a small amount of vegetable oil. 
2. Arrange the gyoza in a single layer, pleated side up, without overcrowding the pan. 
3. Allow them to cook for about 2-3 minutes until the bottom becomes slightly brown. 
4. Pour hot water into the pan to steam fry and put a lid on.
5. Remove the lid to let the water evaporate and to make the bottom turn crisp and golden brown. 
6. Turn the heat off and serve.

Gyoza Dipping Sauce Suggestions

Vegetable gyoza is often served alongside a dipping sauce made from soy sauce combined with rice vinegar and chili oil. This tangy yet slightly spicy sauce perfectly complements the flavors of the dumplings. You can also serve just with soy sauce or with ponzu (a Japanese citrusy soy sauce).

Storing Gyoza dumplings

Freezing is an excellent method for storing vegetable gyoza dumplings. They’ll last for a few weeks in the freezer.  

1. Dust a stainless steel tray with katakuriko potato starch or line with parchment paper.
2. Arrange the vegetable gyoza so that they do not stick together and do not overlap, cover with plastic wrap and put in the freezer.
3. When the vegetable gyoza are completely frozen, put them in a ziplock freezer bag and store them.

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