I’ve received many requests for a vegetarian or vegan gyoza recipe. After a series of testing and refining, I’m proud to share this truly amazing Vegetable Gyoza (野菜の餃子) with you today. They are packed with fresh, earthy, and savory vegetables that my family devours eagerly each and every time. It will make a great addition to your dumpling party!
What are Gyoza?
Gyoza (餃子) are Japanese pan-fried dumplings or potstickers. They originated in China but evolved to suit Japanese tastes. One difference between the two is that gyoza skin is much thinner than Chinese dumpling wrappers, making the crisp texture a big feature of the Japanese version. Another difference is the filling. Classic gyoza is typically made with a pork and cabbage filling. However, Japanese gyoza usually contain a higher ratio of vegetables to meat compared to Chinese dumplings. If you’re interested in making the standard version, try my traditional Gyoza (Japanese potstickers) recipe.
What are Vegetable Gyoza?
There are many paths to creating vegetarian or vegan Japanese dumplings. The general rule is to use ingredients with different textures. Also, ingredients such as mushrooms can make a big difference in adding umami, so you can create a satisfying flavor, even without meat. For the filling, I generally recommend using dense ingredients with less moisture. However, feel free to experiment with other ingredients. Also, using umami-packed seasonings is important to boost the savory flavor of the dumplings.
Why You’ll Love This Recipe
You don’t need to be vegetarian or vegan to enjoy Vegetable Gyoza!
So delicious! – I just have to include this, because it’s true! A lighter filling – The delightful mix of tofu, vegetables, and mushrooms creates a light and healthy filling. Packed with umami – With the right combination of ingredients and seasonings, the dumplings are bursting with texture and flavor. A great dish for EVERYONE – It’s guaranteed to be popular for vegans/vegetarians and meat-eaters alike! You can easily add a platter of easy chicken wings or teriyaki chicken meatballs to accompany this dish.
Ingredients You’ll Need
For the Gyoza
extra firm tofu – if your tofu is not firm, press it longer to release the moisture cabbage – use green cabbage for taste and purple cabbage for color mushrooms – use shiitake mushrooms for their deep, earthy flavor and king oyster mushrooms for their meaty texture carrots – provides a sweet taste and bright color onion – brings a sweet flavor once cooked green onions/scallions – garlic chives (nira) are another option potato starch or cornstarch soy sauce – Japanese soy sauce add a familiar taste to the filling miso – don’t underestimate the flavor boost from miso paste; use saltier (darker) miso for a more robust flavor toasted sesame oil – just a touch adds an irreplaceable aroma and taste ginger – the slightly spicy zing from the fresh ginger gives a bright note garlic – adds pungency and aroma and of course everything tastes better with it! kosher salt white pepper powder gyoza wrappers – round; store-bought or make homemade Gyoza Wrappers water – to fold and seal the wrappers
For Frying
neutral oil water toasted sesame oil
For the Dipping Sauce
rice vinegar (unseasoned) soy sauce la-yu (Japanese chili oil) – optional; you can make Homemade La-yu
Use the Right Gyoza Wrappers
To make Japanese-style pan-fried dumplings, it’s ideal to use a Japanese brand of these round skins as they are thinner and sometimes smaller than other types. Where to Buy: I use this Myojo brand Gyoza wrappers that I get from the refrigerator or freezer section of the Japanese grocery store. Unfortunately, they are perishable and not available online. Frozen Gyoza Wrappers: Defrost the package in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave. Keep Gyoza Wrappers Moist: Once the package is opened, make sure to keep them covered under a damp paper towel or plastic wrap; otherwise, the edges will start to dry out and can’t be used.
Make Homemade Gyoza Wrappers
How to Make Gyoza Wrappers If you can’t find gyoza wrappers at the store, another option is to make gyoza wrappers from scratch. This process can be quite satisfactory. Homemade wrappers are also delicious! All you need is 3 ingredients—flour, salt, and water.
How to Make Vegetable Gyoza
How to Fold Gyoza Wrappers
If you had never made dumplings, you’re probably concerned about how to fold them. To be honest, those beautiful pleats on gyoza are not necessary. You can just wet the skin around the skin and fold in half tightly and pan-fry. As long as the seam is closed tightly, it would work! However, I encourage you to try pleating the gyoza when you have the time. It can be gratifying. I’ve been folding gyoza since I was small, helping my mom make thousands of gyoza. So, I can tell you that it’s all about practice. Before you know it, you’ll be able to do it even with your eyes closed. Next, I’ll show you how I fold gyoza toward the center, which I think is easier because you can make pleats evenly. The detailed instructions are in my tutorial on how to fold gyoza wrappers, but I’ll quickly explain here.
1. Wet the gyoza skin with water around the edge.
2. Fold the wrapper in half over the filling and pinch the center with your left thumb and index finger.
3. Hold the right top skin and make a pleat from the center toward the right side.
4. As you make each pleat, press it down with your left thumb. Make 3–4 pleats.
5. Repeat on the other side.
6. Press the pleats tightly (make sure there are no air pockets!), flatten the bottom, and shape the gyoza to look pretty.
5 Important Tips on Making Gyoza
1. Cut the ingredients into uniform shapes and sizes.
To evenly mix and distribute, it’s important to cut all the filling ingredients into a similar shape and size. For example, if you are cutting all ingredients into small cubes/mince, do not cut one ingredient into julienne pieces. It will make folding the dumplings easier. Also, it will help the mixture cook evenly, and it’s a good technique to apply in your cooking.
2. Do not introduce moisture in the filling.
We want to minimize the moisture in the filling as much as possible. Otherwise, the gyoza skin will absorb the liquid and tear. There are 2 ways to keep your filling relatively dry:
Use dense vegetables, and do not use ingredients that have high moisture content. Use potato starch or cornstarch to help absorb the moisture (including seasonings) and bind everything together.
3. Don’t pack air pockets in the gyoza.
When you stuff the filling in the gyoza skin, try to release the air pockets by pushing out the empty space. Any air pockets will create balloons that blow out in the gyoza when you steam. It’s not a “bad” thing, but you can avoid that and it looks neater when your gyoza is completely filled up.
4. Pan-fry till nicely golden brown before steaming.
Make sure the pan and oil are hot when you put the gyoza in the pan. Let the bottoms of the gyoza cook till golden brown. This is the only time you can ensure the color of gyoza.
5. After steaming, pan-fry till crisp again.
After browning the bottoms of the gyoza, let it steam to cook the filling and skin. The big plus for vegetable gyoza is that unlike the traditional pork filling, we do not have to worry about undercooking the meat. Once steamed, open the lid and let the water evaporate. The gyoza will look wet and soggy but will become crisp on the bottom again when fried with a bit of sesame oil for a few minutes. Give the bottoms a lengthy contact with the hot surface, and don’t touch them too much while they’re crisping.
How to Freeze and Store Gyoza (Meal Prep)
When it comes to gyoza, I always make a big batch. Why? Because gyoza freezes so well for future meals. You’ll be so glad you did it when you are running short on time. Frozen gyoza also cooks well at the last minute with a short cook time. You can fry it straight from the freezer—no defrosting needed. So, double or triple the recipe when you make gyoza. I freeze everything except for what I need to cook for that night’s dinner. One thing to remember when freezing: Make sure to lay the gyoza flat (like the picture above) on a tray or baking sheet and “flash freeze” them in the freezer until solid (or at least the outside is frozen). Then, you can pack them in an airtight, resealable bag to freeze. That way, your gyoza won’t stick to each other in the bag. Now that you’re equipped with some tips and techniques, I hope you enjoy making Vegetable Gyoza. It’s such a fun activity that you want to get your family members or your partner involved! Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
