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Vegan Gyozas
5 from 42 votes

Vegan Gyozas

Vegan Gyozas use tofu and fresh vegetables like Napa cabbage, carrot, spring onion, and shiitake mushrooms in a savory filling flavored with soy sauce, sesame oil, garlic, and ginger. The dumplings are sealed in wrappers, cooked by pan-frying and steaming, and served with a dipping sauce made from toasted sesame oil, soy sauce, sesame seeds, rice vinegar, and maple syrup for balanced tang and sweetness.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 24 gyozas
Calories: 42 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 24 gyoza wrapper
Gyoza filling
  • 150 g tofu firm
  • 60 g Napa cabbage
  • 1 spring onions
  • 1 carrot small
  • 4-5 shiitake mushrooms fresh
  • 2 teaspoon soy sauce
  • 2 teaspoon sesame oil
  • garlic
  • ginger
  • black pepper
  • salt
To cook the gyozas
  • 1 tablespoon vegetable oil
  • ½ cup water
  • 1 tablespoon cornflour
Dipping Sauce
  • 1 tablespoon sesame oil toasted
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame seeds
  • ½ tablespoon rice vinegar
  • 2 teaspoon maple syrup

Instructions

Gyoza Filling
    Cup of Yum
  1. If you are using frozen gyoza wrappers, leave the wrappers in the fridge overnight, or at least an hour on the counter, depending on the room temperature.
  2. To prepare the filling, remove any excess water from the tofu by pressing it with a paper towel. Crumble the tofu with your hands and add into a mixing bowl.
  3. Finely chop the cabbage, place the cabbage on a bowl with 1 teaspoon of salt and leave while you prepare the rest of the ingredients. This will help the cabbage to release the water.
  4. Add into the bowl with the tofu the minced garlic and ginger, finely chopped spring onion, finely chopped carrot and finely chopped shiitake mushrooms.
  5. Transfer the cabbage to a cheesecloth and squeeze out all the water making pressure with your hands. You can simply use your hands instead of a cheesecloth.
  6. Add the cabbage to the bowl with the rest of the ingredients and add the soy sauce, sesame oil, salt, and pepper. Mix well until all the ingredients are incorporated.
Gyoza Making
  1. Place one gyoza wrapped on your hand and add some filling mixture to the center of the wrapper. We use a ½ tablespoon spoon and it works perfectly in terms of portion size.
  2. Using one finger, wet the edges of the wrapper with water.
  3. Fold your gyoza in half and crimp one edge.
  4. Repeat until you reach the end of one side and press with the other side. Shape and leave on a plate.
  5. Repeat with the rest of the gyoza wrappers.
Gyoza Cooking
  1. Add some oil to a frying pan and place your gyozas. Space them out so they don't stick to each other.
  2. Mix room temperature water with the corn flour. Once the bottom has browned, add the water-cornflour mixture.
  3. Place a lid on and leave cooking at medium temperature and cook until the water has fully evaporated.
Dipping Sauce
  1. To prepare the dumpling dipping sauce, simply combine in a pinch bowl the soy sauce, sesame oil, sesame seeds, rice vinegar and maple syrup. Mix well and serve.

Notes

  • Thaw frozen gyoza wrappers in the fridge overnight or for at least an hour before use to prevent tearing.
  • Press tofu to remove excess water to ensure a better filling texture.
  • Squeeze salted cabbage well to avoid soggy filling and wrappers.
  • For spicier gyozas, replace sesame oil with chili sesame oil in both filling and dipping sauce.

Nutrition Information

Calories 42kcal (2%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 0.5g (3%) Cholesterol 1mg (0%) Sodium 157mg (7%) Potassium 35mg (1%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 439IU (9%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24 gyozas

Amount Per Serving

Calories 42

% Daily Value*

Calories 42kcal 2%
Carbohydrates 6g 2%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.5g 3%
Cholesterol 1mg 0%
Sodium 157mg 7%
Potassium 35mg 1%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 439IU 9%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.