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Vegetable Gyoza

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Learn how to make vegetable gyoza from scratch! These Japanese appetizers are tender, crispy on the bottom and loaded with umami flavors.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 24 gyoza 1x
  • Category: Appetizers
  • Diet: Vegan

Learn how to make vegetable gyoza from scratch! These Japanese appetizers are tender, crispy on the bottom side and loaded with umami flavors. So good!

Ingredients

Scale

For the gyoza wrappers:

For the filling:

  • 1 cup (110g) white cabbage, shredded
  • 1 cup (110g) carrots, shredded
  • 4 ounces (110g) brown button mushrooms
  • ¼ onion, minced
  • 2 Tablespoons canola oil, divided
  • 1 clove garlic, minced
  • 1 teaspoon garlic, minced
  • 1 teaspoon miso paste
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil + 1 Tablespoon for the final pan-frying
  • ½ teaspoon salt

For the dipping sauce:

  • 6 Tablespoons soy sauce
  • 2 Tablespoons rice vinegar
  • Japanese chili oil (optional)

For serving (optional):

  • Scallions, finely chopped
  • Black and/or white sesame, lightly toasted

Instructions

  1. Add shredded/minced cabbage, carrots, mushrooms and onions to a large bowl, and toss well.
  2. In a measuring cup, whisk together garlic, ginger, miso, soy sauce, sesame oil and salt.
  3. Heat 1 Tablespoon canola oil in a large skillet over medium-high heat. When the oil shimmers, add all the veggies, and cook, stirring occasionally, for about 2 minutes. Pour the miso mixture, stir, and cook for 1-2 more minute(s) or until the liquid is evaporated.* Transfer the veggies back to the bowl and let cool completely (you can speed up the process by placing the bowl in the refrigerator for about 10-15 minutes).
  4. To assemble, spoon a small amount of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape. Hold the the top center and create 3 to 4 pleats on each side (or do all the pleats from one side to another), pinching as you go to seal. Repeat with the remaining wrappers.
  5. Heat the remaining one Tablespoon canola oil in a large skillet placed over medium-high heat. When the oil shimmers, add the gyoza and cook until the bottoms are light golden brown, about 2-3 minutes. Pour ¼ cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the gyoza steam for 3 minutes. Once the water is evaporated, add one Tablespoon sesame oil and gently pan-fry the gyoza a one last time to get a nice crispy bottom.
  6. Whisk together all the dipping sauce ingredients in a bowl.
  7. Garnish the gyoza with finely sliced scallions and some toasted black/white sesame seeds and serve immediately with the dipping sauce. Enjoy!

Notes

* If there is still some moisture left, add a little bit of cornstarch, one Tablespoon at a time, stirring well between each addition (in my opinion, one Tablespoon should be enough).

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