Gyoza Recipe Vegetarian: Easy Homemade Dumplings Guide

If you’ve ever craved the delightful, crispy, and juicy pockets of flavor that gyoza offers but want to keep it completely vegetarian, you’re in the right place. Vegetarian gyoza is a fantastic way to enjoy this beloved Japanese dumpling without any meat, packed instead with fresh vegetables and vibrant seasonings.

These little parcels are perfect for a light appetizer, a snack, or even a main dish served alongside rice or dipping sauces. Making them from scratch is easier than you might think, and the process is as fun as the final result is delicious.

In this post, we’ll explore a detailed vegetarian gyoza recipe that balances hearty textures and umami flavors with fresh greens and spices. Whether you’re a seasoned dumpling maker or a kitchen novice, this recipe will guide you through each step, ensuring your gyoza come out perfect every time.

Plus, you’ll find tips for variations, nutritional insights, and serving suggestions to elevate your meal.

Why You’ll Love This Recipe

Vegetarian gyoza are not only delicious but also incredibly versatile. They allow you to enjoy the classic taste of gyoza while accommodating plant-based diets.

This recipe uses a medley of crunchy cabbage, earthy mushrooms, and fresh garlic and ginger, creating a filling that’s bursting with flavor.

Additionally, making gyoza at home lets you control the ingredients, avoid preservatives, and customize the seasoning to your liking. The dumplings can be steamed, boiled, or pan-fried to achieve the perfect texture—crispy on the bottom and tender on top.

Whether you’re cooking for family, entertaining guests, or meal prepping for the week, these vegetarian gyoza are a crowd-pleaser that fits any occasion.

Ingredients

• 100g napa cabbage, finely chopped
• 100g shiitake mushrooms, finely chopped
• 2 green onions, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce (use tamari for gluten-free option)
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 30–40 gyoza wrappers (round, store-bought or homemade)
• Vegetable oil, for frying
• Water, for sealing and steaming

Equipment

• Cutting board
• Sharp knife
• Mixing bowl
• Measuring spoons
• Large pan or skillet with lid
• Small bowl for water
• Spatula or tongs
• Steamer basket (optional)

Instructions

1. Prepare the filling: Finely chop the napa cabbage and shiitake mushrooms. Place the cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture.
2. Drain the cabbage: Using your hands or a clean kitchen towel, squeeze the cabbage to remove water. This step is crucial to avoid soggy gyoza.
3. Mix the filling: In a large bowl, combine the drained cabbage, chopped mushrooms, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Stir well to combine and let the flavors meld for 5 minutes.
4. Assemble the gyoza: Place a gyoza wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center of the wrapper.
5. Seal the edges: Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon. Press the edges together tightly, pleating if desired to create a traditional look.
6. Cook the gyoza: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the pan, flat side down, in a single layer without crowding.
7. Fry and steam: Fry the gyoza for 2-3 minutes or until the bottoms turn golden brown. Carefully add 1/4 cup water to the pan and immediately cover with a lid to steam. Cook for 5-6 minutes or until the water has evaporated and the wrappers are translucent.
8. Serve hot: Remove the lid and let the gyoza cook for an additional 1-2 minutes to crisp up the bottoms again.
9. Repeat: Continue with the remaining gyoza until all are cooked.

Tips & Variations

“Don’t skip squeezing the cabbage! Excess moisture can make your gyoza filling watery and difficult to seal.”

For an extra burst of flavor, add finely chopped water chestnuts or grated carrot to the filling for crunch. You can also experiment with different mushrooms like button or oyster mushrooms.

If you prefer steaming over pan-frying, place the gyoza in a steamer basket lined with parchment paper and steam for 8-10 minutes until cooked through.

Try making your own gyoza wrappers for a fun kitchen project. Alternatively, gluten-free wrappers are available if you want to avoid wheat.

For dipping sauce, mix soy sauce with a touch of rice vinegar and chili oil for a spicy kick.

Nutrition Facts

Serving Suggestions

Vegetarian gyoza pair wonderfully with a variety of side dishes. Serve them with a bowl of steamed rice or alongside stir-fried vegetables for a complete meal.

A simple cucumber salad or pickled radish can add refreshing contrast to the warm dumplings.

To enhance your Asian-inspired meal, try pairing the gyoza with miso soup or a light vegetable broth. For a fusion twist, serve them alongside Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or enjoy them with some Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to finish off your meal on a sweet note.

Conclusion

Making vegetarian gyoza at home is an enjoyable and rewarding experience that brings a delicious taste of Japanese cuisine to your table. With fresh, wholesome ingredients and simple steps, you can create flavorful, crispy dumplings that satisfy both vegetarians and meat-eaters alike.

This recipe offers a healthy and versatile alternative to traditional gyoza, perfect for weeknight dinners, gatherings, or meal prep. Plus, the ability to customize fillings and cooking methods means you can tailor these dumplings to your taste and dietary preferences.

For more delicious vegetarian recipes that complement your gyoza feast, be sure to explore our collection of Asian Vegan Recipes for Delicious and Healthy Meals or try our Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Happy cooking!

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