Vegan gyoza are vegan Japanese dumplings that are crispy, addictive and satisfying. They are made with homemade wrappers, filled with tofu and veggies and dipped with a savory sauce. You can never have enough of them!
Vegan Dumpling Wrappers (or use store-bought wrappers):
- 1 cup all-purpose flour
- 1/2 tsp salt
- 125 – 150 ml hot boiling water
- Corn starch (for dusting the working surface)
- 200g firm tofu
- 1/4 cabbage
- 1 cabbage
- 100g mushrooms (I use a combination of white and shiitake mushrooms)
- 1 onion (finely diced)
- 2 garlic cloves (finely minced)
- 1 thumb-sized piece of ginger (finely minced)
- 2 tbsp soy sauce
- 1 tbsp vegan oyster sauce (optional)
- salt and pepper to taste
- 2 tsp sesame oil
To fry the Gyoza
- 1–2 tbsp oil
- 1/4 cup water
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (optional)
- In a bowl, add the flour and salt. Gradually add in the hot boiling water, start with 1/2 cup (125 ml) of boiling water while stirring to combine. Add more water if needed.
- Knead the mixture into a ball, you need to use your hand to do this.
- Transfer to the working surface that is dusted with corn starch. Knead for about 10 minutes until the ball becomes smooth and soft.
- Cover the dough ball with plastic wrap and refrigerate for 30 minutes.
- After chilling in the fridge, cut the ball into two pieces.
Make the filling:
- Thinly dice and mince the onion, garlic, and ginger. Finely chop the cabbage, carrot, and mushroom into small pieces.
- Remove excess water from the tofu and crumble it into small pieces.
- In a pan, add oil and the other ingredients. Stir fry the ingredients until softened. Season with soy sauce, vegan oyster sauce, salt, pepper, and sesame oil.
- Set aside the filling to cool.
Wrapping the Gyoza:
- Prepare your workstation by dusting it with corn starch, to prevent the gyoza from sticking to each other. Prepare one small bowl of water.
- Take one wrapper, and put it on your non-dominant hand. Fill in the center with about 1 teaspoon of the filling. Dip one finger in the water and draw a circle around the outer of the wrapper.
- Fold the dumpling wrapper in half over the filling and pinch it in the center with your fingers, but don’t seal it yet. Use your thumb and index finger to make folds from the center to the right side, making 3-4 pleats. Press the folded pleat tightly against the back part of the wrapper using your thumb and index finger.
- Continue to fold the pleats from the center towards the left side of the gyoza, making 3-4 pleats.
- Press the pleats tightly, making sure that there are no air pockets. Repeat folding the remaining gyoza.
Frying the Gyoza:
- Heat oil in a non-stick frying pan over medium heat. When the pan is hot, add the gyoza in one layer with spaces between each gyoza.
- Cook until the bottom of the gyoza turns golden brown, about 3-5 minutes. Add about 1/4 cup (60 ml) to the pan.
- Cover the pan with the lid and steam until most of the water is evaporated (about 3-4 minutes).
- Transfer to a plate. Prepare the dipping sauce by combining all the ingredients in a bowl. Enjoy the gyozas with the dipping sauce.