What is Vegan Gyoza?
Gyoza, also called dumplings or potstickers in English, is a popular food in Japan (and many other countries) that usually has meat in it. In order to make it vegan, I used soy meat as a substitute. The next day, I used the leftover gyoza wrappers to make vegan dessert gyoza (vegan chocolate-filled gyoza).
Vegan Gyoza Recipe 1
Usually, I buy the gyoza wrappers (or whatever you call the outside part) at the store, but this time I decided to try making them from scratch. It takes quite a bit of time, but I had fun! The result was comparable to the store-bought product. Honestly, I doubt I will make the wrappers from scratch again just because it is so much easier and faster (and not expensive) just to buy them, but I wanted to try it once!
Wrapper Ingredients (makes 28):
Bread flour (強力粉) – 100g
Cake flour (薄力粉) – 100g
Salt – 1/4tsp
Starch (片栗粉) – as needed
Hot water – 100ml
① Mix all dry ingredients in a large bowl.
② Add the hot water little by little, stirring with chopsticks.
③ Form a ball and knead on a clean, flat surface until it becomes smooth.
④ Cut the dough in half and roll into two long cylinders. Wrap in saran wrap and let rest in the fridge for at least 30 minutes.
⑤ Cut each cylinder in half (you should have 4 pieces now), and then cut each of those into 7 equal pieces. Keep the dough you are not working with wrapped to prevent it from drying out.
⑥ Spread some starch onto the surface and onto your rolling pin.
⑦ Roll into 8-9cm (diameter) circles. Add more starch as needed if it starts to stick.
Soy Meat (minced-type) – 150g
Cabbage – 150g
Shiitake – 4
Nira (chives) – 3 stalks
Grated Ginger – 2 Tbsp
Crushed Garlic – 2 Tbsp
Vinegar – 1 Tbsp
Sesame Oil – 1 Tbsp
Soy Sauce – 1 Tbsp
Sake – 1 Tbsp
Salt, sugar – to taste
A note on the filling ingredients: I wasn’t really measuring things and I was making things up as I went, so the amounts might not be perfectly accurate. Always taste your food and modify if needed before wrapping.
① Chop all the veggies into small pieces. Grate the ginger and crush or mince the garlic.
② Put all ingredients in a frying pan and stir-fry until the veggies are soft and the liquid is mostly evaporated. (Alternatively, you could mix everything together in a bowl and leave it in the fridge for an hour or more)
③ Once the filling is cool enough to handle, use a spoon to put a small amount of filling in the center of a gyoza wrapper.
④ Slightly wet the upper inner border of the wrapper and fold it in half. There are several different styles of folding. I am not that good at it and it takes a long time so for some of them I just folded in half without adding any kind of frills, which works but doesn’t look quite as nice.
⑤ Once they are all filled, pour some oil into a frying pan or pot (it must have a lid) and line up your gyoza. I used two pots because I don’t have one that is large enough.
⑥ Cook on medium for about 2-3 minutes or until the bottoms turn golden.
⑦ Add water (enough to cover the gyoza about halfway) and put the lid on. Cook until the water is mostly evaporated, then pour a bit of sesame oil over the top of the gyoza and continue cooking for another minute or so.
⑧ Turn off the heat and flip the gyoza onto a plate. Enjoy with soy sauce/vinegar dip!
Vegan Gyoza Recipe 2
Actually, I had some leftover filling so the next day I bought some gyoza wrappers at the store and made gyoza again the next day. But then I had some gyoza wrappers left over, so I decided to make dessert gyoza!
This recipe is much easier, because it only requires three ingredients!
Chocolate Chips (filling)
Coconut Oil (for cooking)
The amount can easily be adjusted depending on how many you want to make or how many wrappers you have.
① Put a spoonful of chocolate chips in the center of a wrapper.
② Slightly wet the upper inner border of the wrapper and fold it in half.
③ Repeat until all of them are wrapped.
④ Heat some coconut oil in a frying pan or pot (just enough to coat the bottom).
⑤ Line the gyoza up in the pan and cook until the bottoms become golden brown.
⑥ I didn’t want them to be too mushy or oily since they are dessert gyoza, so instead of steaming them and adding extra oil at the end, I just flipped them over and cooked until both sides turned golden brown.
The chocolate was melty and the wrapper was crispy. It was kind of like eating a chocolate pie! It was really delicious, and super easy! I highly recommend it.
Both types of vegan gyoza turned out really well, but the first recipe did take quite a lot of time to make. The time would be cut about in half if you skip making the wrappers and just buy them in the store. If you’re looking for a quick and easy dessert, I highly recommend trying the dessert gyoza! I’m sure you could try other fillings like marshmallows (most are not vegan though) or maybe jam. Happy cooking!