Gyoza
A savory, plant-based dumpling filling with cabbage, mushrooms, and vegetarian mince, wrapped in gyoza wrappers and pan-fried to perfection.
These vegan gyoza are a delicious take on the classic Japanese dumplings, filled with a savory mix of cabbage, mushrooms, green onions, and vegetarian mince. The filling is seasoned with toasted sesame oil and soy sauce, then wrapped in delicate gyoza skins.
Perfect as a snack, appetizer, or main dish, these gyoza are crispy on the bottom, tender on top, and bursting with umami flavor. Enjoy them with a dipping sauce of your choice or a splash of rice vinegar.
Great for freezing too—make a big batch and enjoy homemade gyoza anytime.
Ingredients
filling
- 340 g green cabbage
- 1 tsp salt
- 2 green onions (scallions)
- 150 g mushrooms
- 2 garlic cloves
- 1 tsp fresh ginger
- 200 g vegetarian mince (or finely chopped vegetables)
seasonings
- 2 tsp toasted sesame oil
- 2 tsp soy sauce
- salt and black pepper, to taste
wrappers
- 1 package gyoza wrappers
Instructions
- Discard the thick core of the cabbage and slice the leaves into 1 cm wide strips. Then finely chop crosswise and mince further with a knife.
- Sprinkle the cabbage with 1 tsp salt and massage it by hand. Transfer to a bowl and let sit until wilted.
- Mince the green onions, mushrooms, garlic, and ginger finely.
- Squeeze out any excess moisture from the salted cabbage.
- Combine all filling ingredients, seasonings, and mix thoroughly.
- Watch a video tutorial for folding gyoza and fold each wrapper with the filling.
- Cook the gyoza using your preferred method—pan-fry, steam, or boil.
Comments
No comments yet.