Vegan Gyoza Dumplings

Name: Vegan Gyoza Dumplings
Prep time: 70 min
Cook time: 25 min
Total time: 95 min
Yield: 30 servings
Ingredients: 300g All Purpose Flour; 150ml Water; 0.5tsp Salt; 2tbsp All Purpose Flour; 2tbsp Sesame Oil; 150g Onion; 150g Leek; 3cloves Garlic; 150g Carrot; 200g Shiitake Mushrooms; 300g Green Cabbage; 15g Parsley; 0.5tsp Salt; 4tbsp Soy Sauce; 30g Spring Onion; 1cloves Garlic; 1tbsp Lemon Juice; 1tsp Sesame Oil; 1tsp Sesame Seeds; 1tsp Maple Syrup; 80ml Water; 1tbsp Sesame Oil

These homemade vegan gyoza dumplings are crispy on the bottom, juicy inside, and 100% worth the little bit of folding time. The wrappers are a simple flour-and-water dough, and the filling is a savory mix of sautéed vegetables and shiitake mushrooms. Dip them in a salty-sweet sesame-soy sauce and try not to eat them straight from the pan.

Total Time

95 min

Difficulty

Servings

30 servings

Categories: Appetizers Asian Dinner Lunch Main Dishes

Allergens: Gluten Soy

Dough Instructions

In a mixing bowl, mix the flour and salt.
Add the cold water and mix until a shaggy dough forms, then knead for 6–8 minutes until smooth.
Cover the dough with a kitchen towel and let it rest for 30 minutes (this makes it easier to roll thin).

Filling Instructions

Finely chop the onion, leek, garlic, shiitake, and cabbage. Grate the carrot. Chop the parsley.
Heat the sesame oil in a skillet over medium heat. Sauté the onion and leek for 4–5 minutes until softened.
Add garlic and cook for 30 seconds, then add carrot, shiitake, and cabbage.
Cook for 8–10 minutes, stirring often, until the vegetables soften and most of the moisture evaporates.
Stir in the parsley, season with salt, then let the filling cool completely before shaping.

Dipping Sauce Instructions

Finely slice the spring onion and grate/mince the garlic.
Mix everything together in a small bowl and set aside.

Shaping and Cooking Instructions

Divide the dough into 2 pieces and keep one covered. Roll the dough into a log and cut into small pieces (about 10g each).
On a lightly floured surface, roll each piece into a thin circle (about 8–9cm). Keep the wrappers covered so they don’t dry out.
Place 1–2 tsp of filling in the center. Wet the edge with a little water, fold into a half-moon, and pinch to seal (pleat if you want).
Heat a skillet over medium-high heat with a little sesame oil. Add gyoza in a single layer and fry for 2–3 minutes until the bottoms are golden.
Carefully add a splash of water (about 60–80ml), cover with a lid, and steam for 4–5 minutes.
Remove the lid and cook for 1–2 more minutes until the water evaporates and the bottoms crisp up again.
Serve hot with the dipping sauce.

Notes

Keep wrappers covered while shaping — they dry out fast.
Let the filling cool fully before folding so it doesn’t soften the dough.
If the pan starts to stick, lower heat slightly; gyoza want steady medium-high heat, not scorching.
Freeze tip: freeze uncooked gyoza on a tray, then transfer to a container. Cook from frozen (add 1–2 minutes steaming time).
Add chili flakes or a little grated ginger to the filling if you want extra punch.

Equipment Needed

Mixing Bowl
Kitchen Scale
Measuring Cups
Kitchen Towel
Cutting Board
Knife
Rolling Pin
Skillet
Stove
Spatula
Grater
Bowl
Lid