These Vegan Gyoza are packed with so much authentic flavour and cooked to perfection. Only 11 plant based ingredients needed to make these incredible homemade gyoza that you can enjoy with everyone!
The first time I attempted to make vegan gyoza after almost 7 years of not having it brought me straight back to my childhood. My mom would make gyoza every Thursday night growing up and I never appreciated gyoza until I grew a little older and realized how making dumplings is almost like a form of art. Although each gyoza or dumplings are folded and pleated with the same hands and technique, each come out slightly different. There are so many kinds of dumplings around the world but my heart goes to gyoza.
You only need a couple of simple ingredients to make super delicious, juicy and flavour packed gyoza. Gyoza commonly uses pork but it can easily be replaced with crumbled firm tofu. Common flavours include ginger, garlic and chives. To give it a meaty umami flavour I used shiitake mushrooms and for a little more texture I went with bamboo shoots. Feel free to play around with different vegetables though!
To make the filling, we want to make the veggies as fine as possible to that it’s almost like a meat ball mixture consistency.
Now for the part I think puts off most people from making gyoza and dumplings at home: pleating them. I know they look so difficult but once you get the hang of it your hands just start moving naturally! I tried to explain it in words but honestly it’s so hard to type out. I think visuals are much more helpful so here is a video link of me explaining and showing you how to do it.
There are two ways you can prepare gyoza: pan searing or boiling. I much prefer the pan seared version because of the crispy bottom! Crispy and tender with a meaty filling… yum.
Once they’re done cooking, they’re ready to be enjoyed and you can dip them in your favourite dipping sauce but my favourite is to combine equal parts rice vinegar and soy sauce.
I hope you try these Homemade Vegan Gyoza and love them as much as I do because they’re:
- crispy on the outside
- meaty
- juicy
- tender
- packed with umami
- freezer friendly
- & so incredibly delicious!
Tips and Tricks to making Homemade Vegan Gyoza
Use pressed or extra firm tofu for the best texture. If using regular firm tofu, press excess liquid before using.
- Keep the opened pack of wrapped covered with a wet cloth to prevent them from drying out as you are making the gyoza.
- To freeze: place the gyoza on a baking sheet with the surface dusted with flour. Keep some space between each gyoza to prevent them from sticking and then place them into the freezer, Once they’re completely frozen, transfer them into a freezer bag or container up to 1 month. To cook after freezing, do not let them defrost and cook them straight away (they will need an additional 1-2 minutes to cook)
If you recreate these Homemade Vegan Gyoza please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
PrintHomemade Vegan Gyoza (Japanese dumplings)
Print Recipe
Pin RecipeIngredients
- 1 block of pressed tofu (325g)
- 3 garlic cloves, minced
- 1.5 heaping tbsp ginger, minced
- 1 small head of cabbage (225g)
- 1/2 pack of raw bamboo (105g)
- 1 small bunch of chives (75g)
- 5 dried shiitake mushrooms, rehydrated
- 2.5 tbsp mirin
- 3 tbsp soy sauce
- 3 tbsp sesame oil
- 2.5 tbsp corn starch
- 1/2 tsp salt (or to taste)
Instructions
Gyoza Filling:
- Using a food processor, shred the cabbage, bamboo, chives and rehydrated mushrooms. Squeeze out the excess liquid using a cheese cloth or lint free hand towel.
- Into a large bowl, crumble the firm tofu. Add in the shredded vegetables along with the mirin, soy sauce, sesame oil,corn starch, salt and pepper. Mix well using your hands until all the ingredients are fully incorporated. Taste the mixture and add more salt and pepper to taste.
Making the Gyoza
- Take out the dumplings wrappers from the package and place one on the palm of your hands. Take around 1 tbso of the filling and place in the centre of the wrapper. Start overlapping the edge over each fold until you reach the end (refer to photos/video). Repeat until all wrappers & filling are used.
To cook (panfried):
- Over medium high heat, add a little bit of oil and add the gyoza in. Cook for 2-3 minutes and then pour just enough water to cover the bottom of the pan and cover with a lid. Allow them to finish cooking for 5-8 minutes or until all the water evaporated.
- Serve with rice vinegar sauce, soy sauce, chili sauce or dipping sauce of your choice.
To cook (boiled):
- Being a medium pot to a boil then add in the gyoza. Cook for 3-4 minutes or until they start floating to the top.
- Serve with rice vinegar sauce, soy sauce, chili sauce or dipping sauce of your choice.
These were very flavorful and delicious! I used soy curls instead of tofu and it came out great! They definitely reminded me of gyoza I had as a kid (and ones we used to serve at obon!). Thanks for the great recipe, I will definitely be making these again.
Fantastic recipe and great results! My whole family loved these, and the dough was really easy to work with. I expected to have some left over to freeze but my kids kept asking for more to be cooked up until they were all gone! High praise indeed! This will become a family favourite for years to come. ありがとうございます！おいしいね！
Mouth watering, juicy, plump – every bite was seriously heavenly. The pictures for the technique on how to properly fold these babies was SUPER HELPFUL for the first time ever making gyoza. I’ll never buy store bought frozen gyoza ever again. I also purposely set aside some to make Lisa’s gyoza fried rice tomorrow. SO EXCITED!
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Hi, would I be able to use rice paper sheets instead of wraps ?
Tia
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What about beansprouts or carrot or are those too watery I may try making some with apple in as I love sweet n savoury
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Any subs for the mushroom? I unfortunately hate them.
You could use more tofu or a meaty substitute of your choice 🙂 The mushrooms really do add umami to it too, though!