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 German 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!
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, yet they’re so easy to make that I personally prefer making them from scratch. This recipe is pretty similar to my Ravioli Pasta Dough Recipe, with the exception that for Wrappers, you have to roll out the dough thinner. It’s just made of flour, a little salt, and hot water. Simply knead to a dough, roll out 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
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 too. They are:
- Plant-based
- Dairy-free
- Egg-free
- Meat-free
- Filled with vegetables
- Made with Homemade Wrappers
- 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 which 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.
I hope you guys give these Vegan Gyoza a try. If you enjoy these dumplings please let me know in the comment section below. Happy Cooking!
Vegetable Dumplings (Vegan Gyoza / Potstickers)
Ingredients
Vegan Dumpling Wrapper (or use store-bought Wrappers):
- 2 1/2 cups all-purpose flour (300g)
- 1/2 tsp salt
- 2/3 cup hot water (150ml)
- cornstarch for dusting
Vegetable Filling
- 1-2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 onion diced
- 1 carrot (100g) shredded
- 7 oz mushrooms (200g) finely chopped
- 1/2 stick leek (60g) finely chopped
- 7 oz 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
- 1/4 tsp sesame oil
- 1/2 tsp sriracha or sambal oelek optional
For Garnish
- 1 tbsp toasted sesame seeds
- 2 tbsp spring onions sliced
Instructions
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 pictures 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 of the thickness of your Wrappers.
- To freeze the Dumpling Wrappers, wrap up an entire stack with cling film, making sure to dust them with cornstarch, and place 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.
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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
♥️
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
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! 🙂
You really need an editor to cut down on all the crap and help you get to the point a whole lot faster.
Multiple pictures reused in sequence just makes the page a boring scroll-fest.
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.
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
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.
Delicious dumplings!! I doubled the recipe and froze them for fast and yummy dinners! Thank you for sharing this!
So glad that you like them too! Freezing is a great way to enjoy them anytime if you’re craving dumplings 🙂
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!