Is vegetable gyoza vegetarian or vegan?

This vegetable gyoza is vegetarian, and it’s vegan too as long as your dumpling wrappers are egg-free. Most store-bought gyoza and potsticker wrappers don’t contain egg, but check the label to be sure.

What’s the difference between gyoza and potstickers?

Gyoza are the Japanese version, usually with a thinner wrapper and a more finely textured filling. Potstickers are the Chinese-American version, often with a slightly thicker wrapper. They’re both made with the same pan-fry-and-steam method, so you can use the terms and the recipes interchangeably in most cases.

Are veggie gyozas healthy?

They can be a lighter, balanced choice compared with many fried appetizers. The filling is mostly vegetables, mushrooms, and tofu, so it has fiber and plant-based protein, and this recipe uses only a little oil for the whole batch. The wrappers are made from refined wheat flour, and the soy sauce and miso add sodium, so they aren’t a low-carb or low-sodium food. To keep them lighter, use low-sodium soy sauce for dipping, steam or air fry them to use less oil, and serve them with a side of vegetables or a salad.

Can I use wonton wrappers for gyoza?

You can in a pinch, but wonton wrappers are thinner and usually square, so they cook up softer and don’t crisp as well. Look for round gyoza or potsticker wrappers, or try our Homemade Dumpling Wrappers .

Can I make vegetable gyoza ahead of time?

Yes. Make the filling up to 2 days ahead, or fold the gyoza up to 1 day ahead and refrigerate them in a single layer on a lined baking sheet. You can also freeze them uncooked and cook them straight from frozen.

How do I keep gyoza from sticking to the pan?

Use a good non-stick skillet, heat the oil before adding the gyoza, and don’t crowd the pan. After steaming, let the bottoms re-crisp for a minute so they release easily.

Why is my gyoza filling watery?

The vegetables or tofu still had too much moisture. Press the tofu well, cook the filling until it looks dry, and let it cool completely before filling the wrappers.

Can you air fry gyoza?

Yes. Brush or spray the folded gyoza with a little oil, arrange them in a single layer in the air fryer basket, and cook at 375°F for 8 to 10 minutes, flipping halfway, until golden and crisp. Frozen gyoza can go in without thawing and usually need 2 to 3 extra minutes. Air-fried gyoza come out crunchy all over instead of just on the bottom, and the wrappers can be a little drier than the pan-fry-and-steam method, so a light coating of oil helps. See the air fryer method above for details.

Vegetable Gyoza

Name: Vegetable Gyoza
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 3 tablespoons vegetable oil, divided; 2 cloves garlic, minced; ½ tablespoon ginger, minced; ¾ pound shiitake mushrooms or white button mushrooms, shredded or finely chopped; 7-8 ounces extra firm tofu, pressed well and crumbled; 2 cups cabbage, finely shredded; 1 carrot, shredded; 1 tablespoon white miso paste; 1 tablespoon sesame oil; 1 tablespoon soy sauce; ½ teaspoon salt; ½ teaspoon white ground pepper; 1 teaspoon cornstarch; 50 round dumpling wrappers (1 pack); 2 teaspoons black sesame seeds (for garnish); 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 teaspoon sesame oil or chili oil (if you like it spicy); 1 teaspoon green onions, sliced (plus more for serving)

Description

These crispy, juicy vegetarian gyoza are filled with mushrooms, tofu, cabbage, and carrot, then pan-fried and steamed. Serve them with a quick soy and rice vinegar dipping sauce.

Ingredients

Scale

For the gyoza:

3 tablespoons vegetable oil, divided
2 cloves garlic, minced
½ tablespoon ginger, minced
¾ pound shiitake mushrooms or white button mushrooms, shredded or finely chopped
7-8 ounces extra firm tofu, pressed well and crumbled
2 cups cabbage, finely shredded
1 carrot, shredded
1 tablespoon white miso paste
1 tablespoon sesame oil
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon white ground pepper
1 teaspoon cornstarch
50 round dumpling wrappers (1 pack)
2 teaspoons black sesame seeds (for garnish)

For the dipping sauce:

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil or chili oil (if you like it spicy)
1 teaspoon green onions, sliced (plus more for serving)

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Instructions

Make the filling:

Press the tofu for at least 15 to 20 minutes to remove excess moisture. Crumble it finely with your hands.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
Add the mushrooms and cook for 4 to 6 minutes, stirring occasionally, until they release their moisture and most of it evaporates.
Add the cabbage and carrot and cook for another 3 to 4 minutes, until softened and most of the liquid has cooked off. The mixture should look fairly dry.
Stir in the crumbled tofu and cook for 2 to 3 minutes to lightly firm it up.
Stir in the miso paste, sesame oil, soy sauce, salt, and white pepper. Sprinkle in the cornstarch and stir well to combine.
Continue cooking until the mixture looks dry but cohesive. Remove from the heat, transfer to a large mixing bowl, and let the filling cool completely, about 15 minutes at room temperature, before assembling.

Fold the gyoza:

Scoop about 1 tablespoon of the filling into the center of a dumpling wrapper.
Dip your finger in water and run it along the edge of the wrapper.
Fold the wrapper over to make a half-moon shape, enclosing the filling. Seal by pinching the edges together, or pleat the edge with your fingers.
Repeat until all the filling and wrappers are used, placing the gyoza in a single layer on a lined baking sheet.

Cook the gyoza:

Heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium heat. Working in batches of 10 to 15 gyoza, place them flat side down, with the pleated edge facing up, and fry for 2 to 3 minutes, until the bottoms are crisp and golden. If the pan looks dry, add another teaspoon of oil between batches so every batch gets a crisp bottom.
Add about ½ cup of water, enough to come roughly halfway up the gyoza, then cover and cook for 3 to 5 minutes, until all the liquid has evaporated.
Remove the lid and continue to cook until the bottoms firm up and sizzle.

Make the dipping sauce and serve:

Stir together the rice vinegar, soy sauce, sesame oil (or chili oil), and green onions in a small bowl.
Transfer the gyoza to a plate and garnish with green onions and black sesame seeds. Serve warm with the dipping sauce.

Notes

Air fryer: Brush the gyoza with oil and air fry in a single layer at 375°F for 8 to 10 minutes, flipping halfway, until golden. Add 2 to 3 minutes if frozen.

Steamed: Steam the gyoza in a lined steamer basket over boiling water for 8 to 10 minutes (10 to 12 if frozen) until the wrappers are translucent and the filling is hot.

Storage: Make the filling up to 2 days ahead, or fold the gyoza up to 1 day ahead and refrigerate in a single layer. Refrigerate cooked gyoza in an airtight container for 3-4 days and reheat in a skillet with a splash of water. To freeze, freeze folded uncooked gyoza on a baking sheet, then transfer to a freezer bag for up to 3 months, and cook straight from frozen.

Vegan: Check that your dumpling wrappers are egg-free.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Pan-fried
Cuisine: Japanese