vegan gyoza

These vegan dumplings (also known as potstickers or gyoza) are made with homemade dumpling wrappers and stuffed with a tofu and mushroom filling. They are both fried and steamed to make the bottoms crispy and delicious. Serve with a fabulous homemade dipping sauce.

Vegan Dumplings (Vegan Gyoza / Potstickers)

Firm Tofu ((226 grams))

Spring Onions ((75 grams) Green Onions)

Cabbage ((90 grams) Shredded)

Cremini Mushrooms ((240 grams))

Tablespoons Sesame Oil

Cloves Garlic (Crushed)

Tablespoon Ginger (Minced)

Red Pepper Flakes

Tablespoon Soy Sauce

Tablespoon Maple Syrup

Garlic Powder

Onion Powder

Water

Tablespoons Toasted Sesame Oil

Tablespoons Maple Syrup

Tablespoons Soy Sauce

Tablespoon Rice Vinegar

Sesame Oil

Sesame Seeds

Spring Onions (Chopped)

Add the firm tofu to a bowl and mash it with a fork.

Add spring onions to the food processor and process until finely chopped.

Add cabbage to the food processor and process until finely chopped.

Add mushrooms to the food processor and process until finely chopped.

In a frying pan or skillet on medium heat add sesame oil, crushed garlic, minced ginger and red pepper flakes and sauté for a minute until the spices are lightly toasted and fragrant.

Add the tofu, chopped spring onion, cabbage, mushrooms, soy sauce, maple syrup, garlic powder and onion powder.

Cook until the water has released from the vegetables and cooked off. About 10 minutes.

When the filling seems dry, then it is done. Let it cool.

The Filling:

Add all purpose flour to a mixing bowl.

Mix freshly boiled water from a kettle with cold tap water to make 3/4 cup (180ml) of hot water. Use an instant read digital thermometer to get the water to 120°F (50°C). Add either more hot water or more cold water to get the right temperature.

Pour the water over the flour.

Use a fork to mix the flour and water together until the water is absorbed and little pieces of dough start to form.

Then use your hands to keep mixing the dough and use your fingers to gather up all the flour and little bits from the bowl and form it into a ball.

When you have a firm ball with no bits left behind, transfer the dough to a lightly floured surface and knead it for about 3 minutes, until the dough is fairly smooth and not sticky.

Place the ball of dough into a bowl, cover with a lid or damp towel and leave to rest for 60 minutes.

After 60 minutes cut the dough into four parts.

Take one of the parts and roll it out on a lightly floured surface until you have a thin sheet. Lightly dust the dough with flour while rolling it out to prevent your rolling pin from sticking.

Use a cookie cutter to cut out circles in your thin sheet of dough.

Then roll out the leftover dough and cut out more circles.

Repeat until you don&#39;t have enough dough to cut out another circle.

Then gently roll out each of your circles until they are thin and round. They don&#39;t have to be perfect circles. If needed, use a light dusting of flour to prevent sticking.

Place them onto a parchment lined baking sheet.

Repeat the process with each of the other three pieces of dough, until all the dough is used and you have around 30 dumpling wrappers.

Homemade Dumpling Wrappers:

Place 1 tablespoon of filling in the center of a dumpling wrapper.

Then fold the wrapper in half, bringing one outer edge over the filling to meet the opposite outer edge.

Run your fingers along where the edges meet, pinching the two edges together to seal the dumpling.

Then gently pull the two opposite ends of the dumpling towards each other to meet and stick together. The dumpling will form into a circle shape, like a flower.

Pinch the ends together to make them stick.

Place the dumpling back onto the parchment lined tray.

Repeat the process to stuff the other dumpling wrappers.

Assembling:

In a frying pan or skillet on medium heat, add 1 tablespoon sesame oil, then use a paper towel to spread the oil and grease the whole pan.

Add 8 dumplings to the pan (or as many as comfortably fit into your pan) and fry for 2-3 minutes to brown and crisp the bottom of the dumplings.

Then add 1/2 cup water to the pan, so that the bottoms of the dumplings are in water.

Place a lid on the pan and let them steam for 5-6 minutes, or until all the water has cooked off.

Then remove the lid and fry for a minute more to crisp the bottoms of the dumplings.

Repeat with the next batch.

Frying and Steaming:

Add toasted sesame oil, maple syrup, soy sauce, rice vinegar and garlic powder to a measuring jug and whisk it into a dipping sauce.

Dipping Sauce:

Serve your dumplings sprinkled with sesame seeds and chopped spring onions, with the dipping sauce on the side.

Serving:

These Japanese veggie gyoza, known as Yasai Gyoza, are suitable for vegetarians and vegans. With a flavour packed miso vegetable filling, they are a delicious light starter or lunch and they can be frozen too!

Yasai Gyoza (Veggie Gyoza)

(7 ounces) wombok cabbage (shredded)

carrots (coarsely grated)

spring onions (finely sliced)

ginger

neutral oil

soy sauce

white miso

sesame oil (plus extra to serve)

(3.5 ounces) water chestnuts (roughly chopped)

chives (finely chopped)

gyoza wrappers

water (for sealing the dumplings)

flour (for dusting)

milliliters

sesame seeds (optional,

chives (optional, for garnish)

Fry the shredded cabbage, grated carrots, chopped spring onions and grated ginger in 1 tablespoon of oil over a medium heat until soft and all the water that the vegetables released whilst cooking has evaporated, around 4-5 minutes.

Whisk the soy sauce, miso paste and sesame oil together.

Pour this over the cooked vegetables and add the water chestnuts and cook for 2-3 minutes, stirring, until the liquid evaporates.

Leave to cool.

When cold, mix the chopped chives in to the vegetables.

Lightly dust a plate or baking sheet with flour.

Place a teaspoon of mixture in the centre of each gyoza wrapper, dip a clean finger into some water and use to paint the edges of each wrapper.

Bring the edges together to form a moon shape and pleat to seal (for detailed photos on how to do this, please see in the post above.)

After sealing a gyoza, place it on a floured tray, flat side down (the pleat should be at the top), repeat with the rest of the dumplings.

If freezing, cover and freeze.

When ready to cook the dumplings, heat a non stick frying pan over a medium to high heat and add one tablespoon of oil.

Add the gyoza, flour side down, being careful not to overcrowd the pan - (the dumplings shouldn&#39;t be touching). You can cook them in two pans, or cook them in batches.

Once golden, add 120ml (½c) boiling water from a kettle and cover with a well-fitting pan lid or a sheet of tin foil.

Simmer for 4-5 minutes until they have absorbed all the water and are cooked.

Turn the heat off, drizzle over a little sesame oil and using a spatula, carefully lift the dumplings out to a serving plate.

Sprinkle with optional sesame seeds and finely chopped chives.

Eat straight away.

For dipping sauce to serve with the veggie gyoza, please see 2 recipes in the notes.

Top 2 vegan gyoza recipes from across the web

The most viewed vegan gyoza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Dumplings (Vegan Gyoza / Pots...

Yasai Gyoza (Veggie Gyoza)

Top 2 vegan gyoza recipes from across the web

The most viewed vegan gyoza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Dumplings (Vegan Gyoza / Pots...

Yasai Gyoza (Veggie Gyoza)

The most viewed vegan gyoza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine