Vegan Gyoza

Name: Vegan Gyoza
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 30 gyoza wrappers; 300g white cabbage, very finely shredded; 200g shiitake mushrooms, finely chopped; 3 cloves garlic, minced; 2cm fresh ginger, minced; 3 tbsp soy sauce; 1 tsp sesame oil; 4 spring onions, finely sliced; 3 tbsp vegetable oil; soy sauce and rice vinegar for dipping

Crispy-bottomed vegan dumplings filled with cabbage, mushroom and ginger, pan-fried and steamed. Salting the cabbage and squeezing out all its moisture before mixing the filling stops the dumplings turning soggy inside.

Total time

55 min

Prep

45 min

Cook

10 min

Difficulty

medium

Cuisine

Vegan

vegetarianvegan

Ingredients

30gyoza wrappers

300gwhite cabbage, very finely shredded

200gshiitake mushrooms, finely chopped

3 clovesgarlic, minced

2cmfresh ginger, minced

3 tbspsoy sauce

1 tspsesame oil

4spring onions, finely sliced

3 tbspvegetable oil

soy sauce and rice vinegarfor dipping

Instructions

Salt cabbage and rest 10 minutes, squeeze out all moisture.

Mix cabbage with mushrooms, garlic, ginger, soy sauce, sesame oil and spring onions.

Place a teaspoon of filling in the centre of each wrapper.

Wet the edges, fold and pleat to seal.

Heat oil in a wide pan, place gyoza flat side down.

Fry 3 minutes until bottoms are golden.

Add 100ml water, cover immediately and steam 4 minutes.

Uncover and fry 1 more minute until crispy. Serve with soy and rice vinegar dipping sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

152

Protein

3.4g

Fat

11.8g

Carbs

10.7g

Fiber

3.7g

Sodium

630mg

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