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:
- Filled with vegetables
- Made with Homemade Wrappers
- Can be made gluten-free (with rice flour and tapioca starch)
- Crispy on the outside
- Softly steamed
- 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:
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
- 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)
- 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
- 1 tbsp toasted sesame seeds
- 2 tbsp spring onions sliced
- *Note: I highly recommend watching the recipe video!
- 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.
- 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.
- 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.
- 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.
- Mix all ingredients for the dipping sauce together.
- Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!
- The total amount of Dumplings may vary, depending on the thickness of your Wrappers.
- If making gluten-free dough, 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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