Vegetarian Gyoza (potstickers)

Vegetarian Gyoza (potstickers)

As I was coming up with a title for this post, half of me wanted to omit the “v” word because as a meat eater, I often skip passed the flimsy vegetarian approximations of dishes that are supposed to contain meat. Why? I guess my experience has been that most veggie approximations are just that… less tasty approximations for people that have made the switch.

Vegetarian Pot Stickers

So why on earth would I take the porky goodness out of these dumplings? Well, those of you that have been reading along may have noticed that I have a new found obsession with Quinoa. I’ve used it in place of cous cous and suggested it has potential as a substitute for tobiko. Red quinoa even looks a bit like cooked ground meat… which got me thinking… could I possibly sub in quinoa for pork and trick other meat eaters into thinking they were eating pig? A worthy challenge indeed.

Gyoza
I started with my recipe for making regular gyoza, subbed in quinoa for the pork, added shitake mushrooms for a boost in flavor and an egg to help bind everything together. If you’re horribly opposed to a meatless dumpling you could always turn this back into a less animal friendly recipe, but I really do urge you to give this a try. Aside from the fact that Quinoa is cheaper, healthier, and greener, I actually like these better than their meat containing counterparts.

1 C cooked quinoa
1 C boiled cabbage squeezed and roughly minced
2 fresh shitake mushrooms minced
1 Tbs minced ginger
2 cloves garlic minced
2 green onions minced
2 tsp soy sauce
2 tsp sesame oil
2 tsp mirin (sweet japanese cooking wine)
1/4 tsp finely ground white pepper
salt to taste (usually add about 1/4 tsp but it’s up to you)

1 egg
1 pack gyoza wrappers (small round wonton wrappers)

dipping sauce
2 Tbs soy sauce
2 Tbs rice vinegar
1/4 tsp chili oil (optional)

make the dumplings

Cook the quinoa according to the package directions. Boil some cabbage for about 10 minutes, cool, then squeeze any excess liquid out before mincing.

Combine the first 10 ingredients in a bowl and mix, taste and add some more salt if you like. Add in the egg and mix well to combine.

This next part seems to intimidate a lot of people but after a bit of practice it goes really fast. Basically you want to take 1 wrapper in the palm of your hand left hand (if right handed) and spoon a small amount of filling in the center (it’s easier to pleat if you have less, you can always add more in the subsequent ones).

Dip a finger from your other hand in a bowl of water and get the outer 1/4″ of the wrapper wet all around.

Fold the wrapper in half like a taco then starting from the left edge, start sealing the wrapper placing a pleat about once every 1/4″. Don’t worry if your first few look bad, they’ll get better and as long as it’s well sealed, it shouldn’t effect the end result much.

fry the dumplings
Get a non-stick pan (that has a lid) hot over medium heat, then add about a teaspoon of oil. Place the dumplings in the pan with the flat-side down. Cook for about 1 minute or until the bottoms are just turning light brown.

With the lid ready to cover the pan, add about 2 Tbs of water then quickly put the lid down (be very careful as the pan will start spitting hot oil as soon as you put the water in). Turn down the heat and steam the dumplings for about 4 minutes.

Remove the lid, turn up the heat to medium high and let any remaining water evaporate so the dumplings get nice and crisp on the bottom (about another minute). Plate and serve immediately with dipping sauce.

  • http://linda.kovacevic.nl/ linda

    Great that the challenge worked. They look delicious!

  • http://linda.kovacevic.nl linda

    Great that the challenge worked. They look delicious!

  • http://www.souvlakiforthesoul.com/ Peter G

    This is an interesting variation on the regular dumpling. I need to get some quinoa and try this. Great flavours too.

  • http://www.souvlakiforthesoul.com Peter G

    This is an interesting variation on the regular dumpling. I need to get some quinoa and try this. Great flavours too.

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    Sounds/looks fab…are wonton wrappers different to rice paper sheets? (the sort one uses to make rice paper rolls)

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Sounds/looks fab…are wonton wrappers different to rice paper sheets? (the sort one uses to make rice paper rolls)

  • http://adventuresofafoodslut.blogspot.com/ Cheryl

    Hmmm, quinoa? That’s intriguing. I made pork gyoza several weeks ago, but I’ve been wanting to try a vegetarian spin on them. I was thinking of using Morningstar crumbles, but I may have to try some with quinoa, too, and see which I like better!

  • http://adventuresofafoodslut.blogspot.com Cheryl

    Hmmm, quinoa? That’s intriguing. I made pork gyoza several weeks ago, but I’ve been wanting to try a vegetarian spin on them. I was thinking of using Morningstar crumbles, but I may have to try some with quinoa, too, and see which I like better!

  • http://norecipes.com/ Marc

    Thanks Linda and Peter and Cheryl!

    Laura, wonton wrappers are not the same as rice paper sheets. Wonton/Gyoza wrappers are a thin pasta made with flour. The difference between wonton wrappers (square) and gyoza wrappers (round) is just shape.

  • http://norecipes.com Marc

    Thanks Linda and Peter and Cheryl!

    Laura, wonton wrappers are not the same as rice paper sheets. Wonton/Gyoza wrappers are a thin pasta made with flour. The difference between wonton wrappers (square) and gyoza wrappers (round) is just shape.

  • http://www.weareneverfull.com/ We Are Never Full

    Mark, these look delicious!! I absolutely love the idea of stuffing them with quinoa… so creative. i, like you, am a meat eater too and often overlook the ‘v’ apps/entrees. but this is one worth trying, for sure.

    amy @ http://www.weareneverfull.com

  • http://www.weareneverfull.com We Are Never Full

    Mark, these look delicious!! I absolutely love the idea of stuffing them with quinoa… so creative. i, like you, am a meat eater too and often overlook the ‘v’ apps/entrees. but this is one worth trying, for sure.

    amy @ http://www.weareneverfull.com

  • http://www.realepicurean.com/ Scott at Realepicurean

    They look kinda like Polish Pierogi…Only of course, they’re totally different when you look at the ingredients :)

  • http://www.realepicurean.com Scott at Realepicurean

    They look kinda like Polish Pierogi…Only of course, they’re totally different when you look at the ingredients :)

  • http://austinpie.blogspot.com/ Jerry

    Sounds delicious! Love potstickers!

  • http://austinpie.blogspot.com Jerry

    Sounds delicious! Love potstickers!

  • http://www.tartelette.blogspot.com/ Tartelette

    Never met a dumpling I did not like! Great use of quinoa, love it! I get those quinoa flakes for my hot cereal in the morning, kinda like oatmeal but better!

  • http://www.tartelette.blogspot.com Tartelette

    Never met a dumpling I did not like! Great use of quinoa, love it! I get those quinoa flakes for my hot cereal in the morning, kinda like oatmeal but better!

  • http://www.findoko.com/ foodie

    Haven’t tried vegetarian gyozas before…think I will try this.
    Thanks

  • http://www.findoko.com foodie

    Haven’t tried vegetarian gyozas before…think I will try this.
    Thanks

  • http://www.swandiver.wordpress.com/ swandiver

    While this sounds delicious as is, I seem to be collecting a lot of vegan friends. How essential is the egg to this dish?

  • http://www.swandiver.wordpress.com swandiver

    While this sounds delicious as is, I seem to be collecting a lot of vegan friends. How essential is the egg to this dish?

  • http://goblinbox.com/ goblinbox

    Thx for the veggie recipe!

  • http://goblinbox.com goblinbox

    Thx for the veggie recipe!

  • http://kitchenwizardmari.com/ Kitchen Wizard

    Great idea for quinoa leftovers! I’ll try them with the egg roll skins in my fridge. Thanks for the great recipe.
    Those readers who feel pinching the rounded gyoza skins too difficult or time-consuming, I recommend using square wonton skins, or egg roll skins cut in 4 smaller squares. All you need to do is wet all the edges, gather all 4 corners, and seal them tight. Fry them with the flat side down as in the recipe.

  • http://kitchenwizardmari.com Kitchen Wizard

    Great idea for quinoa leftovers! I’ll try them with the egg roll skins in my fridge. Thanks for the great recipe.
    Those readers who feel pinching the rounded gyoza skins too difficult or time-consuming, I recommend using square wonton skins, or egg roll skins cut in 4 smaller squares. All you need to do is wet all the edges, gather all 4 corners, and seal them tight. Fry them with the flat side down as in the recipe.

  • yum yum pig’s bum

    Thanks for the great idea! I would never have thought of using quinoa in dumplings. I just made these tonight and they were soooo delishus [sic].
    I did make some changes to the recipe as I’m trying to empty my fridge before my three week trip to japan- left out the sesame oil (by mistake, but didn’t miss it anyhow), added a bunch of chopped garlic chives, half a block of left-over tofu, about a zillion more mushrooms of mixed variety and used two eggs instead of one. Also subbed in chinese cooking wine instead of mirin, so I guess mine turned out more chinese-y than japanese in flavour. no matter!

  • yum yum pig’s bum

    Thanks for the great idea! I would never have thought of using quinoa in dumplings. I just made these tonight and they were soooo delishus [sic].
    I did make some changes to the recipe as I’m trying to empty my fridge before my three week trip to japan- left out the sesame oil (by mistake, but didn’t miss it anyhow), added a bunch of chopped garlic chives, half a block of left-over tofu, about a zillion more mushrooms of mixed variety and used two eggs instead of one. Also subbed in chinese cooking wine instead of mirin, so I guess mine turned out more chinese-y than japanese in flavour. no matter!

  • http://www.darcieclark.com/ Darcie

    I made these last night with a few friends for Japanese Night. It was the first time most of us ever made gyoza, and we were impressed with how simple and delicious they were. We didn’t have quinoa on hand, so skipped that and added a bit of crumbled soft tofu instead with some extra shitake mushrooms. Next time I’ll try them with red quinoa. Thank you!

  • http://www.darcieclark.com Darcie

    I made these last night with a few friends for Japanese Night. It was the first time most of us ever made gyoza, and we were impressed with how simple and delicious they were. We didn’t have quinoa on hand, so skipped that and added a bit of crumbled soft tofu instead with some extra shitake mushrooms. Next time I’ll try them with red quinoa. Thank you!

  • http://yummysmells.blogspot.com/ Sarah

    Wow, I love gyoza!! How many did you get with the filling amounts you listed?

    • http://norecipes.com/?fcsite=02251677534127329191&fcprofile=09479238609967724022 NoRecipes

      There’s about 2 1/2 C of filling, so if you use 1 tablespoon of filling per dumpling, that’s about 40 dumplings.

  • http://yummysmells.blogspot.com Sarah

    Wow, I love gyoza!! How many did you get with the filling amounts you listed?

    • http://norecipes.com/?fcsite=02251677534127329191&fcprofile=09479238609967724022 NoRecipes

      There’s about 2 1/2 C of filling, so if you use 1 tablespoon of filling per dumpling, that’s about 40 dumplings.

  • Norine

    I was making gyoza one day and a vegetarian friend asked me to make her an animal friendly version so that she could join in on the fun. Thats when I came across this recipe. As an avid carnivore, I was skeptical. A satisfying meatless meal? Doubtful. But when it came time to eat, I actually enjoyed the quinoa version better than their pork counterparts! Amazing! Everyone who has tasted this recipe raves about it. Thanks for sharing your secrets!

  • Andrea

    These are the best ever! Thank you so much for the very detailed recipe. I dislike mushrooms so I substituted crumbled tofu. Definately a weekend treat that we will make often!

  • Healthylifedeals

    Those sound amazing!!

  • Ginavon

    Looks amazing!

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  • Tony

    Thanks for the recipe Marc! I made them tonight and they were fantastic!

  • Heather

    If you do use pork or chicken, is it just one cup shredded?

    By the way, I think I love you – thank you SO MUCH… I don’t know MOST of the Asian recipes but given how much I miss some of the foods you’ve posted recipes for… *drool*… I am entirely appreciative.

    It’ll be difficult breaking the news to my boyfriend… LOL

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  • Handsbestrong

    I love to make these.  I’ve been looking for a gyoza soup.  Marc what would make a good gyoza soup?  Haven’t found anything I really want to try yet.  I remember at this little Japanese restaurant they had gyoza soup, and it was really good!  If I make some kind of chicken stock, or maybe miso?  Then do you fry the gyoza first or just stick them in the soup and boil them like a dumpling?  I know, you’ll know! :)  Thanks!!

    Faith

    • http://norecipes.com Marc Matsumoto

      Hi Faith, Gyoza in soup is called “Sui Gyoza” (water gyoza) and is basically gyoza cooked in some kind of broth. Chicken stock would be fine, or japanese dashi stock would work too. Just season with a little soy sauce and salt, boil the potstickers in the soup (no need to fry them first), then add scallions and sesame oil at the very end to finish.

  • Jessy

    I’m a vegan and I never found a vegetarian recipe of gyoza. I mean, I always wondered what kind of vegetables to use and how to season to have a great balance in the end. Thanks to you I know now ^^

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  • Heather Johnson

    Before going pescatarian, I had created a beautiful gyoza recipe (adapted as a cross of a recipe from a cookbook and the one that I grew up with my mother making). Since going pescatarian, I’ve been left wondering what my options are with gyoza. I had found a decent gyoza at the Loving Hut vegetarian restaurant, and when trying to make my own rendition it came off soggy. Quinoa is a good idea to give it some texture and substance! Thanks for the nudge in the right direction!

  • Jeanne Mizuno Kays

    Wow, these sound awesome! I have recently gone vegan. I’m going to try substituting EnerG Egg Replacer for the egg–hope it works!

    • http://norecipes.com Marc Matsumoto

      Hi Jeanne, if you’re vegan, make these instead: http://norecipes.com/blog/vegan-gyoza-recipe/

      • Jeanne Mizuno Kays

        Great! I’ll try them! My gyoza with the egg replacer tasted great, but the potato starch in your vegan recipe should work much better. Thanks!

  • Shoshannah

    Hi Marc. I am not a vegan or vegetarian; I am kosher. We have to drive an hour to get kosher meat in Pittsburgh so I often pick up soy substitutes. I love “pot stickers” and I have a great recipe that calls for real ground beef. Is there a way to substitute the veggie beef (soy) bought in grocery stores? It doesn’t seem to work well with my regular ground beef recipes unless it’s in a soup. Thank you.

    • http://norecipes.com Marc Matsumoto

      Hi Shoshana, have you tried this recipe as is with the frozen and washed tofu? I’m not vegan and it’s quite close to a potsticker made with ground pork. As for the veggie beef, I don’t really work with fake meats made with soy because most of them contain hexane processed soy. Hexane is a petroleum byproduct and is classified as a neurotoxin by the EPA. I don’t know about you, but that’s not something I want to eat, even in the smallest quantities.

      • Shoshannah

        Yuck! TY for that. I will try the tofu recipe. Thanks so much for your prompt advice. Blessings.

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