Vegetarian Gyoza

Name: Vegetarian Gyoza
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 8
Ingredients: Type 00 flour 1.67 cups; Water hot 6.1 tbsp; Fine salt to taste; Tofu 3.5 oz; Cabbage 3.5 oz; Oyster mushroom or oyster fungus (Pleurotus) medium 2; Shiitake mushrooms small 3; Carrots medium 2; Fresh scallion small 1; Garlic 2 cloves; Fresh ginger 2 oz; Soy sauce ¼ cup; Sesame oil 0.7 tbsp; Sriracha sauce 1 ¼ tsp; Sunflower seed oil to taste; Water ¾ cup; Sesame oil 2 tsp; Sunflower seed oil to taste; Soy sauce 3 ½ tbsp; Rice vinegar 3.3 tbsp

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Lactose Free
Vegetarian
Vegan

Difficulty: Difficult
Prep time: 1 h 30 min
Cook time: 30 min
Serving: 8
Cost: Average

PRESENTATION

Vegetarian gyoza are these amazing Japanese dumplings that really bring people together. And look, when everyone gets involved in folding them, it’s even better. These little bites of joy came from Chinese traditions and have really found a home in Japan with all sorts of tender fillings—like meat, fish, tofu, and veggies.

This vegetarian gyoza version? Light and moist. It’s got crunchy cabbage, carrots, and little tofu bits. Super tasty! The dough’s just water and flour, pretty simple, so you can totally make it at home. Folding them? Yeah, it might be tricky at first, but it quickly becomes fun and satisfying. Plus, dipping them in a sauce made of half soy sauce and half rice vinegar gives a tangy kick that just works great with the gentle flavors inside. And if you’re up for vegan gyoza or just feeling adventurous, this homemade recipe is a fantastic place to start.

Vegetable gyoza often kick off dinners as appetizers, perfect when you crave something crispy and unique. These plant-based dumplings are a hit in Japanese restaurants, but homemade ones have a special charm, really. You can play around with different fillings and shapes. Some regions in Japan add mushrooms or greens like spinach for a sweet and earthy vibe, while others go simple with just cabbage and tofu. Making a big batch for friends? It makes any meal feel festive. Fits right in with an oriental-themed dinner or just a cozy night in. Vegan potstickers like these are super easy to share, and dipping them in that sharp sauce makes every bite pop.

Here’s the deal, the beauty of these meatless gyoza is how simple ingredients can turn into something so golden and satisfying—even for folks who aren’t vegetarian. Whether you call them Japanese dumplings or vegetarian potstickers, the whole process is relaxed and gets easier each time you try it. So, no pressure—just good food and good company. Really, really fun!

INGREDIENTS

For the dough (for about 40 gyoza): Type 00 flour 1.67 cups (200 g); Water 6.1 tbsp (90 g) - hot; Fine salt to taste

For the filling: Tofu 3.5 oz (100 g); Cabbage 3.5 oz (100 g); Oyster mushroom or oyster fungus (Pleurotus) 2 - medium; Shiitake mushrooms 3 - small; Carrots 2 - medium; Fresh scallion 1 - small; Garlic 2 cloves; Fresh ginger 2 oz (60 g); Soy sauce ¼ cup (40 g); Sesame oil 0.7 tbsp (10 g); Sriracha sauce 1 ¼ tsp (6 g); Sunflower seed oil to taste

To cook the gyoza: Water ¾ cup (200 g); Sesame oil 2 tsp (10 g); Sunflower seed oil to taste

To accompany: Soy sauce 3 ½ tbsp (50 g); Rice vinegar 3.3 tbsp (50 g)

Preparation

How to prepare Vegetarian Gyoza

To make the vegetarian gyoza, first prepare the dough: in a bowl, mix the flour with the salt 1, then add the water slowly 2 while you blend the mixture with a spoon 3.

Knead the dough for a few minutes first in the bowl 4 and then on the work surface 5 until you get a smooth and homogeneous consistency. Form a ball, wrap it in plastic wrap, and let it rest at room temperature 6.

In the meantime, prepare the filling. Clean and chop the cabbage 7, the carrots 8, and the garlic cloves, removing the core 9.

Do the same with the green onion 10, mushrooms 11, and tofu 12.

Finally, chop the fresh ginger into pieces 13. Transfer all the ingredients into a mixer 14 and blend to finely chop them 15.

Heat a little sunflower oil in a pan, then add the chopped mixture 16 and sauté over medium heat for 10 minutes. After this time, turn off the heat and add the soy sauce 17 and sesame oil 18.

Also add the sriracha sauce 19. Mix well 20, then let it cool down. Once the filling is cold, form balls weighing about 10 g each and place them on a tray 21.

Take the dough again and divide it into two parts from which you will make logs 22. Cut the logs into pieces weighing about 15 g 23 and form balls 34.

Lightly flour the work surface and roll out each ball with a rolling pin to a thickness of about 1 mm 25, then cut the dough with a cutter of 8 cm diameter 26. Place a filling ball in the center 27.

Fold the disc into a half-moon shape 28, then pinch one of the two edges to form small pleats starting from the center towards the ends 29; to help yourself, you can spray the edges of the dough with a bit of water. As you seal the gyoza 30, place them on a lightly floured tray.

You are ready to cook: heat a pan with a little sunflower oil 31, then place the gyoza and brown them over medium heat without ever turning them, so that only the bottom is colored; it will take about 4-5 minutes 32. At this point, pour the water into the pan 33.

Lower the heat and cook with the lid on for about 10 minutes 34; cooking time varies depending on the thickness of the dough. Once cooked, remove the lid 35, turn off the heat and add the sesame oil 36.

Pour the soy sauce and rice vinegar into a bowl 37, mix 38, and serve your vegetarian gyoza with the accompanying sauce 39!

Storage

The vegetarian gyoza can be stored in the refrigerator for one day after cooking.

You can freeze them raw and cook them directly from frozen, increasing the cooking time.

Advice

We chose to roll the dough very thin, but you can decide to increase the thickness to get a dough that is more resistant to the bite: in this case, it will be easier to seal the dumplings, but the cooking times will be longer. Keep in mind, moreover, that the dough amount will suffice for fewer pieces.

If you prefer, you can chop the filling ingredients with a knife instead of using a mixer.

For the translation of some texts, artificial intelligence tools may have been used.