Bianca Zapatka

Vegetable Dumplings (Vegan Gyoza / Potstickers)

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Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

If you’re like me, you can never have enough delicious Vegetable Dumplings. To be honest, I could eat them every day and never get tired of them. Actually, all types of Dumplings are pretty similar, but to me, it makes a huge difference which kind you make. There are Ravioli, which are well known in Italian cuisine, Pierogi from the Polish and Russian cuisine, and Gyoza (Jiaozi) which are often served in Japanese and Chinese cuisine. However, there are also many more I haven’t tried yet, such as Wontons, but I definitely will soon!

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Vegetable Dumplings – Vegan Gyoza (Jiaozi)

Vegan Gyoza is one of my all-time favorite foods to eat when I’m in a Japanese or Chinese restaurant. These Potstickers are usually served steamed with a crispy bottom and filled with healthy vegetables. Sometimes they’re also filled with meat, but in my version, there is no meat, so it’s cruelty and meat-free!

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

To be honest, I‘m not a Vegan Gyoza Wrapping expert, but I‘m a huge Ravioli lover, which to me are easier to prepare. Anyways, I love making these little Crispy Japanese Potstickers, so I would like to share with you how I make these simple Homemade Dumpling Wrappers and to inspire you to try it, and give you the knowledge about how to fold Vegan Gyoza.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Homemade Dumpling Wrappers

To make these Vegetable Dumplings, you can use store-bought Vegan Gyoza Wrappers, but they’re so easy to make at home that I usually make them from scratch. While this recipe is pretty similar to my Ravioli Pasta Dough Recipe, the dough for dumpling wrappers has to be rolled out thinner. It’s just made of all-purpose flour, a little salt, and hot water. However, you can also make the dumplings wrappers easily vegan AND gluten-free by using rice flour and tapioca starch as mentioned in the recipe box below. Simply knead everything into a dough, then roll it out thinly and cut out circles using a glass or cookie cutter. That’s it!

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Healthy vegetable filling

The filling is simple, consisting of only stir-fried vegetables. I used cabbage, carrots, mushrooms, leek, onions, and garlic, plus seasonings. But of course, you can use any veggies you like. If you want to add a plant-based protein source, you could also add tofu, beans, lentils, or chickpeas. To make it spicier feel free to add sambal oelek or sriracha sauce. It’s possible that you may have some filling left in the end, but if you’re like me, it’s not such a big deal, because I love snacking while preparing food. Also, remember that vegetables are healthy!

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

How to fold Gyoza

The easiest method of wrapping Vegan Dumplings is just adding the filling into the center of each circle and then folding into a crescent-like Pierogi.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Traditional Gyozas have this special hand fan pattern, however, there are many different ways to fold them. I prefer doing it this way you can see in the pictures below. Either I fold both sides together making the hand fan pattern (picture 1), or I fold each side separately and then sealing it together (picture 2). Anyways, no matter how you shape them, they’ll all taste equally delicious.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

How to Freeze Gyoza (Vegetable Dumplings)

Although it takes a while to fold all of these Vegetable Dumplings, it’s definitely worth it to take the time. Once you’re finished you will have a batch of tasty Potstickers that you can freeze and cook any time you want to serve them. To freeze the uncooked Gyoza, place them in a single layer on a flat surface (f.ex. a baking tray), leaving some space between each to prevent them from sticking. Freeze for 1-2 hours, then transfer to a freezer bag. To serve, simply cook them straight out of the freezer, just steam for 2 minutes longer. There’s no need to defrost them.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions. Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

I hope you’ll love these Vegetable Dumplings. They are:

  • Plant-based
  • Dairy-free
  • Egg-free
  • Meat-free
  • Filled with vegetables
  • Made with Homemade Wrappers
  • Can be made gluten-free (with rice flour and tapioca starch)
  • Crispy on the outside
  • Softly steamed
  • Flavorful
  • Healthy
  • Perfect as an appetizer or main course!
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

How to serve Vegetable Gyoza

I like Vegetable Dumplings best when they’re softly steamed and the bottom is crispy and pan-fried to a golden brown. When serving them, I make a sweet and sour dipping sauce that comes together in a few seconds. Sprinkling over them with some fresh spring onions and toasted sesame makes for a yummy dish. Anyways, you can also serve these Potstickers simply steamed or cooked with a sauce or dip of your choosing.

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

If you try this Vegan Gyoza recipe, please leave a comment and a rating if you liked it! And if you take a picture of your Japanese dumplings and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Enjoy!

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Vegetable Dumplings (Vegan Gyoza / Potstickers)

Author: Bianca Zapatka
Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.
4.92 from 107 votes
Print Pin Review
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks, Soup
Servings 40 Dumplings
Calories 316 kcal

Ingredients

Vegan Dumpling Wrapper (or use store-bought Wrappers):

  • 2 ½ cups (300 g) all-purpose flour (300g) or sub 1 ½ cup fine white rice flour (200g) + ¾ cup tapioca starch (80g), if gluten-free*
  • ½ tsp (½ tsp) salt
  • ⅔ cup (160 ml) hot water (160ml) if making these gluten-free, you'll need 1-2 tbsp more water (180ml in total) + 1 tbsp oil for a smoother consistency*
  • cornstarch or all-purpose flour or rice flour for dusting the work surface

Vegetable Filling

  • 1-2 tbsp (1-2 tbsp) sesame oil
  • 2 (2 ) cloves garlic minced
  • 1 tbsp (1 tbsp) ginger minced
  • 1 (1 ) onion diced
  • 1 (100 g) carrot (100g) shredded
  • 7 oz (200 g) mushrooms (200g) finely chopped
  • ½ stick (60 g) leek (60g) finely chopped
  • 7 oz (200 g) cabbage (200g) shredded
  • 2 tbsp (2 tbsp) soy sauce
  • 1 tbsp (1 tbsp) rice vinegar
  • salt and pepper to taste
  • 1 tsp (1 tsp) sriracha or sambal oelek (optional)

Dipping Sauce

For Garnish

  • 1 tbsp (1 tbsp) toasted sesame seeds
  • 2 tbsp (2 tbsp) spring onions sliced

Instructions 

  • *Note: I highly recommend watching the recipe video!

Dumpling Wrappers

  • Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.
  • Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.
  • Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.
  • Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.
  • Use them right away or store in an airtight container in the fridge or freeze.

Veggie Filling

  • Finely chop the veggies and heat the oil in a large pan.
  • Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.
  • Set aside to cool.

Fold Gyoza

  • Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.
  • Repeat until the wrappers are used up.
  • Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Cook Gyoza

  • Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Dipping Sauce

  • Mix all ingredients for the dipping sauce together.
  • Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Notes

  • The total amount of Dumplings may vary, depending on the thickness of your Wrappers.
  • If making the dough gluten-free, be sure to use boiling water. The dough will be more fragile than the regular dough. To make it more elastic, add 2 tsp of xanthan gum. It may look a bit crumbly at the beginning but when you continue kneading it, it will become smooth. Be sure to cover keep it always covered or wrapped in foil or it will dry out quickly. Some readers had also success by replacing the all-purpose with a gluten-free 1 to 1 flour blend.
  • To freeze the Dumpling Wrappers, wrap up an entire stack with cling film, making sure to dust them with cornstarch, and place them in the freezer. To use, place the frozen wrappers in the refrigerator until thawed.
  • To freeze the uncooked Gyoza, place them in a single layer on a baking tray or board, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours, then transfer to a freezer bag. To serve, simply cook right out of the freezer, just steam them for 2 minutes longer. You don’t need to thaw them.
  • The nutrition facts are calculated for 10 Dumplings (1 serving).
Nutritions
Serving: 10Dumplings | Calories: 316kcal | Carbohydrates: 59.7g | Protein: 9.6g | Fat: 3.1g | Saturated Fat: 0.4g | Fiber: 3.4g | Sugar: 5.2g
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.
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Reader Interactions

Comments

  1. AvatarDenise

    5 stars
    If I could rate this 10 ⭐ I would.
    This was my first time making dumplings. Using the video & instructions was so easy. I cheated a little & used store bought wrappers but next time I will do my own as seriously you will want to make a double batch to freeze with this recipe. I also added tvp to 1/2 of the filling as I have a meat eating family member and they loved them. Thank you for a brilliant recipe.

    Reply

  2. AvatarCatherine Rousseau

    5 stars
    I loved this recipe. It was my first time making dumplings, and it was a success. Everybody in my family loved it! The filling was delicious and I added some crumbled tofu for extra protein. I highly recommend this recipe.

    Reply

  3. AvatarIsabel

    5 stars
    Amazing and so easy to make even as a student ❤ doesn’t hurt that they’re also packed with veg and pretty low cal, they will definitely be becoming a staple recipe for me.

    Reply

  5. AvatarAudrey

    5 stars
    Loved this recipe!!! I actually used pre-made wonton wrappers because I didn’t want to make my own dumpling dough 😄 but it worked perfectly and it got super crispy on the bottom! Such a good filling and I’m OBSESSED with the dipping sauce.

    Reply

  6. AvatarJoCatCab

    Thanks Bianca, you have inspired me to finally make these. I have always been intimidated but you make it possible. Can you clarify, do you really pan fry them first and then steam them? Intuitively, it seems like it would be the reverse?

    Reply

  8. AvatarAbi

    5 stars
    These dumplings were incredible! I added some garlic mushroom paste from the Chinese supermarket but the filling was so good regardless, will definitely be making again soon!

    Reply

  9. AvatarMichelle

    5 stars
    Great recipe! I had to hold myself back from eating all of the filling out of the pan. Soo flavourful! Soo delicious! I definitely prefer this recipe over take out!

    Thanks for sharing your recipe 🙂

    Reply

    • Bianca ZapatkaBianca Zapatka

      I usually double the filling because I love eating it alone, too! 😀
      Thank you so much for your feedback 🙂
      I’m very happy to hear that you loved this recipe!
      Greetings,
      Bianca ♡

      Reply

  10. Avatar:)

    5 stars
    Hi, I’m planning to make this soon, and I’m SOOOOO excited. They look AMAZING. I was just wondering if I could skip the frying part and only steam it. If so, how long would I have to steam them?

    Reply

  12. AvatarDemi Hunter

    5 stars
    Amazing dumplings, very tasty for a newly changed veggie. Also is 40 dumplings only 380cal? That seems very low. (Sorry I’m in a calorie counted diet)

    Reply

  13. AvatarNoémie

    5 stars
    Making these gyozas takes quite a lot of time, but it’s so worth it!!! I had so many compliments on them :-D! Thx a lot and merry Christmas!

    Reply

  14. AvatarKaly

    Thanks for the recipe🥰 I had to use a couple of substitutes, garbanzo beans and onions for mushrooms and allspice and lemon pepper for ginger and it still turned out great lol!

    Reply

  15. AvatarLouise Easterbrook

    4 stars
    I made these gyozas today, with some heavy tweaks:

    Filling included 2 leeks, 1 carrot, 1 pak choy, 400g white mushrooms, 8 shiitake mushrooms soaked in hot water, then I used the mushroom broth to hydrate some soya mince.

    With the gyoza dumpling pasta recipe I found that I had to add a LOT more than 160ml water in order to get a soft and smooth dough, maybe more than 200ml, but there is often a difference in flours hydration requirements.

    I am familiar with making pierogi so the dough rolling and cutting went pretty smoothly, I enjoyed filling and folding my gyoza! I got 34 gyozas out of my dough using a 3 1/2 inch cutting round, with filling to spare.

    They tasted FANTATIC and the dough worked wonderfully. The timings given for steaming and frying the gyoza was excellent.

    My 17 month old kid ate 4!

    Please do give this recipe a try.

    Reply

  17. AvatarKeeley

    5 stars
    These were amazing, so tasty!!! A little time consuming at the filling stage in the wrappers but I’m hoping I’ll get quicker! Recommend trying these!!

    Reply

  19. AvatarRoxy

    5 stars
    I love this recipe! I have done this a few times already, it took me a little while to master cutting / folding and cookking without sticking the gyozas in the pan. Now it’s good 🙂 , on the other hand I still put more than an hour to prepare 40 but it’s worth it 😅!

    Reply

  20. AvatarAna P.

    5 stars
    I’ve been craving dumplings for a while now and found this recipe on Bianca’s website – they are SO amazing!!! Super easy to make and the filling is absolutely delicious! The only thing is it took me a while to make them because I was so slow at rolling them out and cutting them 😀 But the dough turned out lovely, I had no issues with it! I will definitely make them again – practice makes perfect 🙂

    Reply

    • AvatarKrissy

      I had the same issue! I can here to see if anyone else did. I added more water and still had issues with the dough. Reread it a bunch of times to make sure I did it right. It was a workout trying to roll it out and they ended up too thick but still good. Is the fix to add more water? I added a bunch more but perhaps needed even more than what I did?

      Reply

  22. AvatarMaddie Sinclair

    5 stars
    These were so delicious and a huge hit with both myself and my partner. I’d never folded dumplings before so I was a bit nervous, but they came together really easily, I was pleasantly surprised! Whilst I was prepping the dumplings ready to fry, I forgot to put cornstarch on the plate where I was keeping the dumplings so just a reminder to use cornstarch if you are going to prep them all before cooking – this wasn’t such a big problem to be honest because I managed to pick them all up if they’d stuck, and if any tore then I just reformed the dough around the mix. I’ll definitely make this again, hopefully for a pot luck at some point in the future because I can tell these would be a real crowd pleaser.

    Reply

  25. AvatarVictoria

    5 stars
    HI! I loooooove this recipe. I’m super slow at wrapping the Gyozas but they turn out super delicious :). I have a question though. Does this filling work for baozi’s? because this is my go to filling for gyozas

    Reply

  26. AvatarKimia

    5 stars
    Took me sooo long (3 hours?) because I’m so slow at wrapping dumplings but its so so sooo delicious and the filling is simple and amazing!

    Reply

  27. AvatarJessica

    5 stars
    Best veggie dumplings ever. I bought my wrappers because I’m lazy but the filling was perfect. I might add something to bind the filling together so they’d be a bit easier to wrap (cause filling fell all over while folding). I served them with black vinegar. They were fun to make. Can’t wait to make again. Worth the effort!

    Reply

  28. AvatarKatie Cahill

    5 stars
    I made these little beauties today while watching Netflix (maybe why they took me longer than suggested cooking time 😂). There will be a next time so I’m sure I’ll be faster with the wrapping.

    Was super pleased with how smooth the dough is after refrigeration.

    They tasted great and well worth the effort. Thank you Bianca for providing yet another great recipe that works the first time!

    Reply

  29. AvatarEva

    5 stars
    This recipe is SO TASTY! Me and my family really enjoyed it.
    It took me a bit longer than the mentioned cooking time (3 hours haha) but that’s probably because it was my first time. The dough making was the most struggeling part with making pretty thin rolled out circles. But in the end it was all worth it.

    Reply

  30. AvatarMaddy

    5 stars
    A SHOW STOPPER! SPECTACULAR! DUMPLINGS FOR THE WIN! WILL EAT FOR EVERY MEAL! YUM YUM! THANK YOU FOR THE YUMS!

    Reply

  31. AvatarTereza

    5 stars
    This was my first time trying gyoza both cooking and tasting them, so I did not know what to expect. They turned out amazing! I substituted the leek and cabbage for zucchini since I needed to utilize them. I also wish I made the wrappers a bit bigger because I started to lose patience during the filling part 😃 I recommend this recipe and will be definitely trying it out again.

    Reply

  32. AvatarSarah

    5 stars
    This was much easier than I predicted and the taste was incredible! A thousand times better than store-bought. THANK YOU

    Reply

  33. AvatarMike

    5 stars
    Gyoza are one of my favourite things to make and eat and I was nervous of doing a meat free version when I decided to follow a more plant based diet – but these are absolutely delicious! I am about to make the frozen leftovers and make another batch tomorrow for the freezer! Thank you!

    Reply

  34. AvatarSigi Cayel

    5 stars
    Absolutely loved this recipe as I was initially very intimidated in making these. Wonderful step by step instructions and tips for alternatives regarding substitutes. Since I chopped everything by hand, I would do the filling the day before and then do the dumplings the day of. Can’t wait to make these again!

    Reply

  35. Avatarcc

    5 stars
    I love these, possibly my favorite meal. I add half a cup of cooked quinoa to the filling. definitely recommend

    Reply

  37. AvatarHannah

    5 stars
    These were absolutely delicious! Great recipe and they actually worked! I never thought I could make these! Definitely will make them again.

    Reply

  38. AvatarMariam

    5 stars
    Thank you for recipe .
    I did it . It was easy and delicious.
    This is first time I make dumplings and it was tasty.

    Reply

  40. AvatarKaajal

    Hi,

    What would be the ratio conversion if I used whole wheat flour to make them WFPB. Also would I still be able to crisp them without using oil?

    Reply

  42. AvatarEmma

    5 stars
    I made this recipe as a surprise dinner for my boyfriend, we loved it! It was delicious, I really recommend to try this recipe. The only downside is that the making off is quite long and you will need patience but it’s so worth it! Give it a try, it will not disappoint you 😊

    Reply

  43. AvatarThe Greedy Flamingo (aka Anastasia)

    It’s AMAZING! I made this recipe with friends over a virtual call. The instructions were so easy to follow (including making the dough from scratch) and the gyoza came out divine. Full of flavour and all so satisfying. We ended up with 46 pieces in total. The dipping sauce was also a highlight. 10/10 recommendation.

    Reply

  44. AvatarCharlie

    5 stars
    I just made these and it was so fun and very easy! The homemade wrappers are SO tasty 😀

    I have a question/would like to know your opinion on something, because I’m very much a cooking newbie and I think I did something wrong haha! I didn’t have mushrooms or leeks so I made the filling using just the onion, 3 carrots, and about half a head of cabbage (as well as the garlic, ginger, soy sauce, and rice vinegar), but after cooking it there was an underlying bitterness. I’m not sure why – do you have any thoughts? I thought I may have used too much ginger (can that make something bitter?), or maybe the carrots I used weren’t good? Everything else was perfect so it was definitely something I did lol, and as soon as I can get to the store I’m going to buy all of the ingredients and cook it properly!! 🙂

    Thank you so much for posting this recipe, I’m so excited to check out your others!! 🙂

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hi Charlie,
      Honestly, I have no idea which of the veggies created that bitter taste xD
      Maybe the cabbage was a bit old? Or too much ginger…. well, let me know how it turned out when you make it again with other veggies! 😃
      Lots of love,
      Bianca ❤️

      Reply

  46. AvatarMolly Boothroyd

    5 stars
    Absolutely loved this recipe! So simple to follow and was so impressed to how they turned out.. so yummy!!😋 xx

    Reply

  47. AvatarErin

    5 stars
    We made these last night and they were AMAZING! My gyoza folding skills need a litte work for sure, but that just means I need to make more to practice! My 7 yr old said they were teh best gyoza she’s ever had! Thanks for the recipe!

    Reply

  48. AvatarSarah Gough

    Really great dish. Easy to follow and made something I thought would be really complicated very accessible ! Would highly recommend making these. I also made a batch which were GF for my dad who is a coeliac and found they were just as good! My dad definitely enjoyed them. Such a treat- thank you Bianca 🥰

    Reply

  49. AvatarAinhoa

    5 stars
    This was my first time trying any dumpling so I was amazed to see that they turned out so good. Next time I will try to make them thinner, as it will make the fry better, and will fill them up more. I ended up with so much extra haha. Really great!

    Reply

  50. AvatarTulin

    5 stars
    I just tried them today and they were amazing!! I did the dough with whole wheat flour and they were really nice.. excellent filling 👌 I had some filling left and I mixed it with noodles and had a great lunch. Thanks Bianca for the great recipe.

    Reply

  51. AvatarJuti

    5 stars
    Absolutely loved this recipe! The gyozas turned out great and I’d definitely make them again

    Reply

  52. AvatarFrancesca

    5 stars
    I made these vegan dumplings for my family and I & they were delicious!! We ended up doing half vegan and the other half we added pork for my some members of my family who ate meat. The dough cooked perfect! I made double the dough and it made almost 60 dumplings! Perfect to freeze or refrigerate for another night. Thank You Bianca for this delicious, fun recipe! Had a blast making this meal with my family! 🙂

    Reply

  53. Avatarcho

    I didn’t understand the last part. If I add the dumplings to the pan and fry till they have browned well and then add water, won’t the browned, crisp bottom become soggy?

    Reply

  54. AvatarLisa Maria

    The gyozas turned out amazing! We have made them twice now and the second time, we made the double amount to freeze. Even my non-vegan boyfriend said they were better than anything we had at restaurants, which is a big compliment 💕

    Reply

  55. AvatarDanielle Millis

    How much oil do you put in the pan to heat the gyozas?

    I haven’t made them yet but I will be ASAP!

    Reply

  56. AvatarElsie

    5 stars
    Made this recipe multiple times for guests, flawless recipe comes out amazing every time.
    Much prefer the taste and texture to shop bought gyoza wrappers.

    Reply

  57. AvatarKathi

    4 stars
    Incredibly tasty! Anyone who likes to eat Asian will love this recipe. It may take a little longer, but it’s definitely worth it.

    Reply

  58. AvatarJulia

    5 stars
    This recipe is amazing! So worth it. These were some of the best dumplings I’ve ever had. So much fun to make. I didn’t have leek or cabbage so I used green beans and broccoli and they were great. Thanks a lot!

    Reply

  59. AvatarSamina

    HI!

    I tried making these and the dough was extremely dry and hard. I used the amount of flour, salt, and water in the recipe, but the dough didn’t turn out right. Can you advise on what I may have done wrong?

    Reply

  61. AvatarMax

    Wow. I tried these tonight (cooking for mum). The house smelt AMAZING. The filling was just as good. I love love love this recipe – everytime I make dumplings from now on i’m using this on. Saving and recommending.

    Once more:

    YUUUUUUUMMMMMMMMMMMMMMMMM

    Reply

  62. AvatarConstance

    5 stars
    Awesome recipe, its so cool to be able to enjoy meat free gyozas!! loved it 🙂 but it takes quite a while to prepare, especially the wrappers 🙂
    Thank you so much for your work <3

    Reply

  63. AvatarDavid Gwyn

    5 stars
    I’ve made these twice and both times they were absolutely amazing! This no’s our go-to recipe for gyoza. My favorite thing to do now is make extra and freeze then. Dropping them in the pan straight from the freezer makes it so easy and fun. The dipping sauce is so tasty and smooth. Love the blend of flavors.

    Reply

  65. AvatarRyan Hudson

    Made this over the weekend and it was really tasty and so easy! Hubs loved it! I made it vegan style but you really could not tell either way. I will probably try with meat for am up comping party. I would like to know how to keep them hat with out over cooking for a party.

    Reply

    • Bianca ZapatkaBianca Zapatka

      Hi Ryan, so glad you love these vegan dumplings! I suggest eating them straight from the pot once cooked but you can make them ahead and freeze as written in the recipe! 😉

      Reply

  67. AvatarKristenS

    5 stars
    Thank you so much! This looks SO good! I want to make these soon but I don’t kiow mushrooms. Do you have a suggestion for a substitute? Or should I just leave them out.

    Reply

  69. AvatarRegina Ratulangi

    5 stars
    Very yummy crispy vegan Gyoza,sooo good!!! Worth to try! This is gonna be my fave ones! Thanks Bianca!

    Reply

  70. AvatarSarah

    5 stars
    I just made the recipe today and it was so good!!! 🤤 I think I probably ate wayyy to much, but it was so delicious! My family loved it as well 😊

    Reply

  71. AvatarAlibakerland

    5 stars
    Super lecker! Teig genau nach Rezept gemacht und es ging sehr gut damit zu arbeiten. Ausgerollte hab ich die einzelne Teigbällchen mit meinem Kenwood Cooking Chef Mixer Pasta Aufsatz. Die vegane Gyoza Füllung war auch sehr gelungen, hab alles einfach in Mixer geschmissen, fein gehackt und dann angebraten. Einzige Empfehlung wäre was zum binden dazu geben, sie ist ein bisschen krümmelig – vielleicht eingeweichte Chia Seeds? Es wäre halt schön wenn die Füllung zusammen hält um die angebissene Dumplings besser zu dippen können. Aus dem Rezept 54 vegan Gyoza rausgekriegt und geradem mal 2 Löffel der Füllung waren übrig geblieben. Alle waren begeistert!

    Reply

  75. AvatarValérie Lauwereys

    Thijs is a really easy and delicious recipe! Made it for a birthday party and even the non vegans loved it!

    Reply

  76. AvatarAmanda

    5 stars
    Wow, way to criticize someone’s hard work. It’s a free recipe; if you feel like it’s a boring scrollfest, you could just leave the page. Didn’t your mother ever tell you that if you don’t have anything nice to say, you should keep your mouth shut?

    Reply

    • Bianca ZapatkaBianca Zapatka

      Thank you so much for your kind words, dear Amanda. I always give so much effort and spend so much time on creating my recipes and blog posts. So it makes me very sad when people don’t appreciate it. Lots of love, Bianca <3

      Reply

  77. AvatarAnna

    3 stars
    Obvs it’s to do with google rating and search words, however there are better more modern ways of doing that these days with tagging etc than writing lots and lots so agreed!

    Reply

  78. AvatarBeka

    5 stars
    This is my go to gyoza recipe now, I love it! I always end up with extra filling left over and i find it’s really nice added into a salad or with some rice.

    Reply

  79. AvatarBenegree

    5 stars
    Hab das heute probiert und muss sagen die schmecken ziemlich gut, finde generell deine Rezepte super umd einfalsreich😋

    Reply

  80. AvatarIlina

    Is it possible to replace the normal flour with rice flour? I am gluten intolerant and wondering if I could make these.

    Reply

  81. AvatarJulia J

    5 stars
    Absolutely phenomenal flavor! These are totally going in my Delicious Vegan Recipes collection. I used an extra Tbsp each of vinegar and soy sauce, just for my personal tastes. I had extra filling when I ran out of store-bought wrappers, so I paired the rest with rice for a great stir-fry. Thanks for a great experience! I can’t wait to share this with friends.

    Reply

    • Bianca ZapatkaBianca Zapatka

      So happy to hear that you love this recipe for vegan dumplings 🙂 I use to make extra filling too because it’s also delicious on its own and perfect to use in other meals since it’s so versatile! Thank you so much for your feedback! 🙂

      Reply

  82. AvatarMoria

    I loved these. The only thing is I had to add much more water than listed to get the right consistency. Any ideas why that is?

    Reply

    • Bianca ZapatkaBianca Zapatka

      So happy that you liked my vegan dumplings too! Which kind of flour did you use? The amount of water may vary slightly since different flours often absorb different amounts of liquid.

      Reply

  83. AvatarJulie

    5 stars
    Delicious dumplings!! I doubled the recipe and froze them for fast and yummy dinners! Thank you for sharing this!

    Reply

  84. AvatarAngèle

    I love the recipes of Bianca: always a good explanation, good ‘howto’ pictures, additional info, but most important delicious food! These dumplings are really good and easy to make. Has become an absolute favorite in our menu!

    Reply

  85. AvatarVidhi

    4 stars
    I followed this recipe to the t and it turned out perfect. Thanks for sharing this recipe. Enjoyed making it and eating it even more.

    Reply

  87. AvatarPooja Bhayana Jain

    5 stars
    What a simple and yummy recipe!
    The potstickers came out so good, and it was such a helpful recipe for someone like me who has never tried homemade dumpling wrappers, or pleated them!

    The family loved it ❤️

    Reply

  88. AvatarBrianna

    5 stars
    Going from an all meat version of gyoza, this was amazing and will definitely help with those cravings!

    Reply

  89. AvatarKay

    Excited to try these, I’m halfway through making them but is it 2 1/2 cups of flour or 300ml of flour ? Or am I reading this wrong?

    Reply

  96. AvatarNathalie

    5 stars
    Another amazing recipe that tasted fantastic! Super easy to follow and make. Would recommend to anyone wanting to try and make gyoza 🙂

    Reply

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