If you’re a fan of Japanese dishes but having has difficulty picking healthy ones in restaurants, then this solves it! Making this Vegan Gyoza Dumpling Recipe would be a great family activity. You get to have both the memories and a good taste of the Japanese cuisine. Although dumplings do not originate from Japan but China, Japan made their own version and called it gyoza. This Vegan Gyoza Dumpling is a simple homemade dish that can be made gluten-free.
Vegetable Dumplings (Vegan Gyoza/ Potstickers) Recipe by Bianca Zapatka
These Potstickers are usually served steamed with a crispy bottom and filled with healthy vegetables. Sometimes they’re also filled with meat, but in this version, there is no meat. It’s cruelty and meat-free!
Homemade Dumpling Wrappers
To make these Vegetable Dumplings, you can use store-bought Vegan Gyoza Wrappers, but they’re so easy to make at home. While this recipe is pretty similar to Ravioli Pasta Dough, the dough for dumpling wrappers has to be rolled out thinner. It’s just from all-purpose flour, a little salt, and hot water. However, you can also make the dumplings wrappers easily vegan and gluten-free by using rice flour and tapioca. Simply knead everything into a dough, then roll it out thinly and cut out circles using a glass or cookie cutter. That’s it!
Healthy Vegan Gyoza Dumpling Filling
The filling is simple, consisting of only stir-fried vegetables. It comprises of cabbage, carrots, mushrooms, leek, onions, and garlic, plus seasonings. But of course, you can use any veggies you like. If you want to add a plant-based protein source, you could also add tofu, beans, lentils, or chickpeas. To make it spicier, feel free to add sambal oelek or sriracha sauce. It’s possible that you may have some filling left in the end. Also, remember that vegetables are healthy!
Vegan Gyoza Dumpling
Vegan Dumpling Wrapper (or use store-bought wrappers)
- 2½ cup all-purpose flour (300g) or 1½ cup rice flour + ¾ cup tapioca starch (90g), if gluten-free
- ½ tsp salt
- ⅔ cup hot water if making these gluten-free, you'll need 1-2 tbsp more water + 1 tbsp oil for a smoother consistency
- cornstarch or all-purpose flour or rice flour for dusting the work surface
- 1-2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 onion diced
- 1 carrot shredded
- 7 oz mushrooms finely chopped
- ½ stick leek finely chopped
- 7 oz cabbage shredded
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- salt and pepper to taste
- 1 tsp sriracha or sambal oelek (optional)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- ¼ tsp sesame oil
- ½ tsp sriracha or sambal oelek optional
- 1 tbsp toasted sesame seeds
- 1 tbsp spring onions sliced
- Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.
- Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.
- Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles. 4. Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together. 5. Use them right away or store in an airtight container in the fridge or freeze.
- Finely chop the veggies and heat the oil in a large pan.
- Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.
- Set aside to cool.
- Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.
- Repeat until the wrappers are used up.
- Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.
- Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.
- Mix all ingredients for the dipping sauce together.
- Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!
- Serving: 10 Dumplings
- Calories: 316 kcal
- Carbohydrates: 59.7 g
- Protein: 9.6 g
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Fiber: 3.4 g
- Sugar: 5.2 g