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.
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!
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!
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.
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!
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!
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.
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.
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.
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!
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.
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!
Vegetable Dumplings (Vegan Gyoza / Potstickers)
Author: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 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 sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 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 soy sauce
- 1 tbsp rice vinegar
- salt and pepper to taste
- 1 tsp sriracha or sambal oelek (optional)
Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- ¼ tsp (1/4 tsp) sesame oil
- ½ tsp (1/2 tsp) sriracha or sambal oelek optional
For Garnish
- 1 tbsp toasted sesame seeds
- 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).
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Love this recipe! Sooo yummy!!!! Thank you Bianca!!
That’s great! 🙂 Thank you! 🙏
soooo good!! I’ve made these dumplings so many times over the past few months and while I’m a beginner and this recipe has never taken me less than two hours on a good day (I’m pretty slow, I know) the results are always worth the efforts. I’ve tried switching up some of the vegetables based on what I had in my fridge as well and every new addition tastes like it was meant to be there in the first place. absolutely lovely recipe, it adds so much joy to my meals! can’t wait to have them again tonight 🥰
Hi there,
so glad you love this recipe! 🙂
Thanks for your lovely feedback and happy new year! 🎊
Greetings,
Bianca ❤️
Not the best, not the worst. I ate them all but it felt like it was missing something that I can’t put my finger on. I think I’ll try putting in shiitake mushrooms next time and something more aromatic.
I’m sorry to hear that these dumplings didn’t convince you.
Amazing recipe everyone loved it when i made it! Thank you!
Thank you so much! <3
So good and easy to make!
Thank you! 🙂
I made these for a friend who’s vegan and fell in love! I make this all the time now, and usually have some to keep in the freezer to steam later. I love that it’s really adaptable to whatever ingredients you have on hand! I’ve added finely chopped broccoli, zucchini, tofu, and glass noodles (clear sweet potato starch noodles) all to great effect. I’ve yet to make the wrappers from scratch but I’m definitely going to try it soon. Thanks so much!
That’s fantastic, thank you so much for this feedback. 🙂
Big dumpling fan, this recipe did NOT disappoint! Very easy to follow and the gyozas tasted delicious. Would definitely recommend adding tofu.
Thank you so much für your feedback, Jasmine! <3 I'm glad you enjoyed your gyoza that much. 🙂
Love this recipe
Thank you! 🙂
Great and simple receipe! Perfect for lazy weekends at home. You do need time as the dumpling making is fiddly, but once you do a few you’re good!
We swapped cabbage for purple cabbage for a fun twist 😋
Thank you so much for your feedback. I’m so happy that you loved them! <3
Amazing!
Thank you so much! 😍
These were so easy to make and delicious!!!
I’m wondering, if I make them again ahead of time and put them in the fridge for 24 hours before I cook them, will this work? Will dough go soggy with the filly inside? My freezer is tiny and I won’t have time to make them the eve I’m serving them…
Hi Jennie, the dough will go soggy after a while but for me it worked! 😉
I really like how this recipe turned out and I will do it again. I think dumplings are a great way to use what ever veggies I have in the fridge.
Thank you so much! I am happy to hear that you liked it. 🙂
Danke für das tolle Rezept, hat mich sehr inspiriert! 😊
Das freut mich riesig! Vielen Dank! 😉
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.
Thank you so much! Glad you love these dumplings! 🙂
Greetings, Bianca
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.
That’s so cool! Thank you for this sweet feedback! 🙂
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.
Thank you so much for your sweet comment! 😍
Ma’am… what part of “ravioli” hints to german. As an italian, I am deeply offended.
These German Maultaschen are kind of ravioli.
Chill out @smh.
How thin skinned you are to be so easily offended lol. Dumplings came out great 🙂
Yay, that’s great! Thank you! 🙂
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.
That’s awesome! 🙂
So glad you love these dumplings!
Many thanks! ♥️
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?
Hi there! 🙂
You can watch the recipe video to see how I cook them.
Greetings, Bianca
Loved this recipe! Will definitely be making these again soon :))
Many thanks! 🙂
So glad you loved it! ♡
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!
Hi Abi,
so glad you loved this recipe! 🙂
Thanks for your amazing feedback!
Greetings,
Bianca ♡
Bianca, these are super tasty and easy to make thank you so much for sharing. I look forward to your news letter.
Thanks for your great feedback! 🙂
So glad you enjoyed this recipe!
Happy weekend! ♡
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 🙂
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 ♡
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?
Awwww, thank you! I hope you’ll love them! 🙂
You can also just steam them for 12-15 minutes. Frozen gyoza take a bit longer, 16-20 minutes.
I made these yesterday and they were fantastic, as I expected! They did take a lot of time and effort though with the wrapper haha, so I might buy them next time. Thank you so much!
Yay, that’s great! 😀
Thank you so much for your feedback 🙂
I’m very happy to hear that you made it!
Greetings,
Bianca ♡
So gooddd it taste like store bought kimchi dumplings that we used to eat!
Thank you so much! I am glad you loved this recipe! ♡
Sincerely, Bianca! 🙂
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)
That’s awesome! I am glad you loved this recipe! ♡
Thanks for sharing your feedback! 🙂
The nutritional information is calculated for 10 dumplings.
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!
So glad they turned out great! 😀
Thank you very much for your feedback! ♡
Merry Christmas! 🎄🎁
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!
Yay, that sounds great! Thank you so much!
I am so glad you love the recipe! 🙂
Much love, Bianca <3
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.
Oops I meant to give it a 5 star review!
Thanks so much! 🙂
Wow, that sounds amazing! So glad even your kid loved this recipe! Thank you so much for your great feedback! 🙂
These dumplings were the bombbbb! SO good, highly recommend 🙂
I am so glad you love these! Thanks for the feedback! 🙂
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!!
Yay, that’s amazing! I am so glad you enjoyed these dumplings!
I’m sure you can do it faster when you prep them more often! 😀
Thanks for the great feedback! 🙂
My absolute favourite dumplings I have ever had. Beats restaurant dumplings in my opinion.
So glad you love this recipe! Thank you! 🙂
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 😅!
So glad you love this recipe! 😊
I‘m sure you’ll be a dumpling master soon! 😁
Thank you so much for your feedback! ❤️
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 🙂
Hi Ana,
Thank you so much for your great feedback!
So glad you love this gyoza recipe.
Happy weekend! 🙂
Did no one else have issues with this being too dry? I kneaded for 5 min and still have a dry mess
Did you measure exactly?
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?
I highly recommend measuring the ingredients in metric measurements. If it’s still too dry, add more water.
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.
So glad your dumplings turned out great and you enjoyed it!
Thank you for your great feedback! 🙂
They tasted AMAZING! And the recipe is so easy to follow, thanks 🥰
So glad you love them!
Thanks for your feedback! 🙂
Delicious!!
I recommend it with spelt wheat as well!
So glad you enjoyed this vegan gyoza!
Thank you for your amazing feedback! 🙂
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
So glad you love it! Thank you! 🙂
I used the same filling for baozi’s. You can find the recipe here.
Hope you’ll enjoy it, too!
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!
I’m sure you’ll do it faster when you make them more often! 😀
So glad you love these dumplings! 🙂
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!
So glad you love these dumplings! Thank you so much for your great feedback! 🙂
Feel free to add some boiled mashed potatoes for a better binding! 😉
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!
So glad your dumplings turned out great while watching Netflix, haha! Thank you so much for your feedback! 🙂
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.
So glad everyone loved it! I’m sure you can do it faster when you wrap dumplings more often! 😉
Thank you so much for your great feedback! 🙂
A SHOW STOPPER! SPECTACULAR! DUMPLINGS FOR THE WIN! WILL EAT FOR EVERY MEAL! YUM YUM! THANK YOU FOR THE YUMS!
Thank you so much for your amazing feedback! 😊
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.
So glad you loved this recipe!
Thank you so much for your amazing feedback. 🙂
Lots of love,
Bianca <3
This was much easier than I predicted and the taste was incredible! A thousand times better than store-bought. THANK YOU
So glad you love these dumplings!
Thank you so much for your amazing feedback! 🙂
how long can you store the vegetable dumplings in the freezer?
Up to 3 months! 🙂
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!
So glad you love this recipe! Thank you so much for your amazing feedback! 😊
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!
So glad you love this recipe! Thank you so much for your feedback! ❤️
I love these, possibly my favorite meal. I add half a cup of cooked quinoa to the filling. definitely recommend
So glad you love this recipe! Thank you so much for your feedback! ❤️
I made it today, absolutely delicious💜
Thank you! ❤️
These were absolutely delicious! Great recipe and they actually worked! I never thought I could make these! Definitely will make them again.
So nice to hear from you! I’m happy you enjoyed my gyoza! Thank you so much for your feedback! ❤️
Thank you for recipe .
I did it . It was easy and delicious.
This is first time I make dumplings and it was tasty.
So glad you enjoyed them! Thank you 😊
Amazing and very easy recipe. Really enjoyed it!!
So glad you enjoyed it! Thank you! 😊
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?
You can try that but I think they won’t be as delicious! 😃
Hi did you manage to try this? I’m WFPB and attempted to make it with whole flours but I couldn’t get it right for the rolling stage. Please let me know. Thanks
I do not recommend using whole wheat flour but if you do so, you can try rolling the dough out between two pieces of parchment paper.
Was just wondering what kind of cabbage you used? White, green, Napa?? These look so good!
I used white cabbage but you can use your favorite variety! 😊
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 😊
So glad you enjoyed it! Thank you! 😊
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.
So glad your gyoza turned out great! Thank you so much for your feedback! ❤️
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!! 🙂
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 ❤️
not hard to make and absolutely delicious. Loved it!
Thank you! 🙂
Absolutely loved this recipe! So simple to follow and was so impressed to how they turned out.. so yummy!!😋 xx
Thank you so much for your wonderful feedback! So glad you enjoyed this recipe! 🙂
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!
Thank you so much for your amazing feedback! So glad you love this Gyoza recipe so much! ❤️
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 🥰
So glad you’re happy with this recipe and that your dad loved it, too! Thank you so much!❤️
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!
Awww, thank you so much for your amazing feedback! So glad you love these dumplings! 😊
Have fun making them again! ❤️
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.
So glad you loved these gyoza! Thank you so much for your feedback! Enjoy your evening! 😊
I was wondering how they’d be using whole wheat flour. Whole wheat pastry flour is my “all purpose” flour, so would use that to make these. Thanks for your comment & the heads up.
Hi Pamela, I haven‘t tested it yet but feel free to try it and let me know! 😉
Hi PamelaB did you end up trying this? If so, can you tell me the ingredients and quantities? I hope it went well. Thank you
I’ve tested this recipe with whole wheat flour in the meantime and it turned out great! 😉 However, I still find the all-purpose flour version better! 🙂
Absolutely loved this recipe! The gyozas turned out great and I’d definitely make them again
Thank you so much! ❤️
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! 🙂
So glad you had fun making these vegan dumplings! Thanks for your amazing feedback! ❤️
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?
I thought the same. But they actually stay crispy if you have browned them.
Great. Thanks for confirming this.
I will try them out 🙂
Let me know how it goes!
No, they won’t get soggy, but you can also flip them if you prefer 🙂
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 💕
So glad you love them so much! Thank you 🙂
How much oil do you put in the pan to heat the gyozas?
I haven’t made them yet but I will be ASAP!
Hi Danielle,
I use just enough to cover the bottom of the pan. Hope you’ll enjoy them! 😊
Hi
How many dumplings does this recipe make?
Thanks
This recipes makes around 40 dumpling as written in the recipe! 😃
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.
So glad you love this recipe! Thanks for your amazing feedback! 🙂
Incredibly tasty! Anyone who likes to eat Asian will love this recipe. It may take a little longer, but it’s definitely worth it.
So glad you love my recipe so much! Thank you for your amazing feedback! Lots of love to you! 🙂
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!
So glad you love this recipe! Thank you 🙂
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?
Hi Samina, did you use all-purpose flour? How long did you knead the dough? Please make sure to knead it properly. It’ll get smoother after a while…
Yummy!!! I love Asian food, and since this dish is so easy to make, it is even more awesome!
Thank you so much!
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
So glad you love these gyoza! Thank you so much for your amazing feedback! 🙂
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
So glad you love this vegan gyoza recipe! Thank you so much! 🙂
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.
Thank you so much for your amazing feedback! So glad you love these dumplings so much! 🙂
super delicious!
Thank you so much for your amazing feedback! So glad you love this recipe! 🙂❤️
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.
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! 😉
Made them w my boyfriend and we loved them! Thanks for the great recipe.
Hi Julia, so glad you love this recipe! Thank you so much! 🙂
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.
You can use more tofu or other vegetables! Hope you’ll enjoy them! 🙂
Hello! Just wondering what kind of mushrooms you used for this recipe. Thank you!
Hi Sarah, I used brown cremini mushrooms but you can basically use your favorite mushroom variety! 🙂
Very yummy crispy vegan Gyoza,sooo good!!! Worth to try! This is gonna be my fave ones! Thanks Bianca!
Hi Regina, so glad you love my vegan gyoza recipe! Thank you so much for your wonderful feedback! Lots of love, Bianca <3
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 😊
So glad you all love these vegan gyoza dumplings! Thanks for your amazing feedback! <3
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!
Noch vergessen zu sagen, für die Füllung habe ich noch zusätzlich geräucherte Tofu gegeben und fein gehackt.
Klingt super lecker! 🙂
Es freut mich sehr, dass euch die Gyoza geschmeckt haben! Zu Bindung könntest du auch einfach ein paar gestampfte Kartoffeln hinzugeben. Ich denke, das würde sogar besser schmecken als Chia-Samen 😀 Vielen Dank für dein tolles Feedback! Liebe Grüße, Bianca <3
These look amazing. I am definitely trying them out. Thanks.
Hope you’ll enjoy them! 🙂
Amazing recipe and so so easy! Very delicious and everybody loved it.
Hi Josephine, Thank you so much for your feedback! So glad to read that you enjoyed these dumplings! Lots of love, Bianca <3
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Thijs is a really easy and delicious recipe! Made it for a birthday party and even the non vegans loved it!
So glad you enjoyed it! Thank you so much for your feedback! Lots of love, Bianca <3
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?
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
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!
You can use the ‘Jump to Recipe’ button which you can find at the beginning of each blog post if you want to skip the text and photos.
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.
I’m super happy that you like the vegan gyoza, too! Thank you so much for sharing your feedback! 🙂 <3
Hab das heute probiert und muss sagen die schmecken ziemlich gut, finde generell deine Rezepte super umd einfalsreich😋
Das freut mich wirklich sehr zu hören! Vielen Dank für dein Feedback!🙂
Is it possible to replace the normal flour with rice flour? I am gluten intolerant and wondering if I could make these.
Hi there, honestly I haven’t tried it yet but will do soon 🙂 Anyway, feel free to give it a try if you can’t wait 😛 Would love to hear your feedback!
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.
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! 🙂
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?
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.