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Delicious Vegetable Gyoza Recipe (Vegan/Vegetarian Delight!)

Vegetable Gyoza

This Vegetable Gyoza recipe is not just easy to whip up, but it's also packed with flavor. Whether it's a cozy weeknight dinner or a fun gathering with friends, these gyoza are a delightful vegan/vegetarian treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: Asian, Vegan
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • 2 cups finely chopped vegetables mix of cabbage, carrots, mushrooms, and green onions
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 clove garlic minced
Gyoza Wrappers
  • 1 package gyoza wrappers found in the refrigerated section
For Frying
  • vegetable oil for frying
  • water needed for steaming

Equipment

  • Large Bowl
  • Non-Stick Skillet
  • Lid

Method
 

  1. Step 1: In a large bowl, combine your finely chopped vegetables, soy sauce, sesame oil, grated ginger, and minced garlic. Mix well to ensure everything is evenly coated.
  2. Step 2: Take a gyoza wrapper and place a small spoonful of the vegetable mixture in the center.
  3. Step 3: Moisten the edges of the wrapper with a little water, fold it in half, and pinch the edges to seal.
  4. Step 4: Repeat the process with the remaining wrappers and filling until everything is used up.
  5. Step 5: Heat a non-stick skillet over medium heat and add a thin layer of vegetable oil.
  6. Step 6: Carefully arrange your gyoza in the skillet and fry until the bottoms are golden brown, which should take about 2-3 minutes.
  7. Step 7: Add a few tablespoons of water to the skillet and cover it with a lid. Steam the gyoza for about 5 minutes or until the water has evaporated.
  8. Step 8: Remove the lid and let them cook for another minute to crisp up the bottoms again.
  9. Step 9: Serve hot with your favorite dipping sauce, like soy sauce or a spicy chili oil!

Notes

These gyoza can be stored in an airtight container in the refrigerator for up to 3 days. To freeze them, arrange the uncooked gyoza in a single layer on a baking sheet and freeze until solid.