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These meatless gyoza (Japanese dumplings) are just as flavorful as the original with a crisp pan-fried bottom and steamed noodly top.
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Vegetable Gyoza

Packed with veggies, mushrooms, and plant-based protein, these vegan Vegetable Gyoza are brimming with so much umami, even a meat-lover will gobble them up. This comprehensive guide to making these Japanese dumplings covers everything from a vegan/vegetarian friendly filling to folding the potstickers to cooking them and preparing gyoza sauce.
Course Dumplings
Cuisine Japanese
Level Beginner
Main Ingredient Mushrooms, Vegetable
Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 305kcal
Author Marc Matsumoto

Equipment

Ingredients

Gyoza Filling

  • 150 grams fresh shiitake mushrooms 6 large ones, cleaned and minced
  • 1 tablespoon vegetable oil
  • 90 grams quinoa ½ cup, washed
  • 200 grams cabbage 5 large leaves, minced
  • 1 cup water
  • 1 tablespoon sake
  • ½ teaspoon salt
  • 8 grams dried shiitake mushrooms 2 small mushrooms
  • 2 grams konbu 1-inch x 1-inch piece
  • 100 grams garlic chives 1 bunch
  • 20 grams fresh ginger 1-inch knob
  • 1 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon potato starch
  • ¼ teaspoon white pepper
  • 40 gyoza wrappers a.k.a. potsticker wrappers
  • 1 tablespoon vegetable oil for frying (more if needed)

Gyoza Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • chili oil optional
Grams + US Cups - US Standard

Instructions

  • Sauté the chopped 150 grams fresh shiitake mushrooms in 1 tablespoon vegetable oil until they're about ⅓ of their original volume, and just starting to brown.
    150 grams fresh shiitake mushrooms, 1 tablespoon vegetable oil
    Sauté
  • Add the 90 grams quinoa, 200 grams cabbage, 1 cup water, 1 tablespoon sake, and ½ teaspoon salt. Give it a stir and cover it with a lid. Turn down the heat to low and let this mixture simmer for 15 minutes. If there's still water remaining at the bottom of the pan afterward, remove the lid and turn up the heat to evaporate the excess liquid.
    90 grams quinoa, 200 grams cabbage, 1 cup water, 1 tablespoon sake, ½ teaspoon salt
    Vegetable and mushroom filling for gyoza.
  • Prepare the 100 grams garlic chives, and 20 grams fresh ginger while you wait for the quinoa to cook.
    100 grams garlic chives, 20 grams fresh ginger
    Chopped garlic chives and grated ginger in a glass bowl.
  • Trim the 8 grams dried shiitake mushrooms stem ends and then break the mushrooms up into smaller pieces, adding them to a clean spice grinder with the 2 grams konbu. Blitz these into a fine powder. You can also use a blender or grater to make this umami powder.
    8 grams dried shiitake mushrooms, 2 grams konbu
    Umami powder in a spice grinder.
  • When the quinoa is done, transfer it to the bowl with the garlic chives and ginger and let it cool enough to handle.
    Cooked quinoa and cabbage for gyoza filling.
  • Add the 1 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon potato starch, and ¼ teaspoon white pepper to the filling, along with the umami powder. Use your hand to knead the mixture together until everything is well distributed and the mixture is sticky.
    1 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon potato starch, ¼ teaspoon white pepper
    Mixing plant-based gyoza filling.
  • To fold the vegetable gyoza, prepare a parchment-lined tray, a bowl of water, and a clean dish towel.
  • Place one of the 40 gyoza wrappers in the palm of your non-dominant hand and wet the entire rim of the wrapper with water.
    40 gyoza wrappers
    Gyoza wrapper in hand.
  • Add about a tablespoon of filling to the center of the wrapper and fold the wrapper over the filling without sealing it shut.
    Vegan filling in the center of a Gyoza wrapper.
  • Use the thumb and index finger of your dominant hand to add 3-4 pleats to the top half of the wrapper as you seal it shut. Be careful not to seal any air into the dumpling. Repeat with the remaining wrappers and filling. Keep the folded gyoza covered with a clean dish towel to prevent them from drying out.
    How to fold Gyoza (Japanese Potstickers).
  • When you're ready to fry the dumplings, put a non-stick frying pan over high heat and add a generous 1 tablespoon vegetable oil. Start lining up the gyoza in a circle around the pan, but don't squeeze them in too tight or they will stick together.
    1 tablespoon vegetable oil
    Vegetarian Gyoza lined up in a frying pan.
  • With a lid in one hand, add ¼ cup of water into the pan with the other and cover it immediately. Adjust the heat down to prevent the water from evaporating too quickly, and set the timer for three minutes.
    Steaming Vegetable Gyoza Dumplings.
  • Remove the lid and allow any remaining water to evaporate. If the pan doesn't have much oil remaining, add a little extra oil and pan-fry the potstickers until they're golden brown and crisp on the bottom.
    Pan-frying Japanese dumplings.
  • Serve the vegetable gyoza with their brown bottoms up, accompanied by a dipping sauce made from 2 tablespoons rice vinegar, 2 tablespoons soy sauce, and chili oil.
    2 tablespoons soy sauce, 2 tablespoons rice vinegar, chili oil

Video

Nutrition

Calories: 305kcal | Carbohydrates: 46g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 996mg | Potassium: 375mg | Fiber: 4g | Sugar: 2g | Vitamin A: 768IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 3mg