Easy Vegan Dumplings (Gyoza)
If you love vegan dumplings or gyozas then you’ll love this recipe! They are filled with tasty cabbage and meaty oyster mushrooms. These make an easy appetizer that is also freezer-friendly.
What are vegan dumplings or gyozas?
Asian dumplings are rolled out dough traditionally filled with meat and vegetables. They originated in China and may also be called potstickers
Gyozas are the Japanese version that are based on the Chinese dumplings. Gyozas are often smaller and have thicker skin than the potsticker wrappers.
These meatless dumplings are perfect for vegan dim sum. They are filled with hearty mushrooms and vegetables. They can be pan-fried or added to soup such as my Vegan Gyoza Soup.
Ingredients you’ll need
Gyoza or dumpling wrappers
You can usually find these at Asian grocery stores. Check the fridge or freezer section. They tend to be naturally vegan as they are made with wheat flour and water.
Try not to confuse these with wonton wrappers which are usually square and made of eggs. If you’d like to make vegan dumpling wrappers from scratch, here’s an easy recipe video to follow.
You could also try the dough from my Vegan Pierogies recipe. Be sure to roll out the dough much thinner.
Prepare cabbage by removing any old or damaged outer leaves. Rinse under running water to remove any dirt or debris, pat dry with a lint-free towel then chop.
I recommend oyster or king oyster mushrooms for the meatiest flavor or texture but other brown mushrooms such as cremini or shiitake could work too.
To prepare mushrooms, simply wipe them with a clean, damp, dish towel or paper towel, If you’re using mushrooms with thicker, harder stems, cut them off and discard.
Garlic cloves or powder
Soy sauce or liquid aminos
This is used to glaze the gyozas and as a dipping sauce. You can also use other Asian-style sauces or just soy sauce.
Prepare ginger by washing, peeling and finely chopping or grating.
How to fold dumplings or gyozas
1. Hold the dumpling wrapper in your non-dominant hand and place some filling in the centre of it. (Filling recipe in the printable recipe card below).
2. Dip your finger in water and circle around the outer part of the wrapping. Fold your wrapper in half, and pinch the centre.
3. To form the signature pleats, fold the outer edges back and inwardly on each side a few times and press firmly.
How to pan-fry vegetable dumplings
1. Heat the oil in a non-stick pan at medium-high. Place the dumplings in the pan with the flat side down and in a single layer. Cook until the bottoms are golden brown. This should take around 3 minutes.
2. Add ¼ cup (59 ml) of water, cover the pan, reduce heat and steam for another 3 minutes. Then, remove the lid and continue to cook until crispy. Serve with soy or dipping sauce.
To store uncooked vegan dumplings, place them on a baking tray, spaced apart without touching. Tightly wrap the tray with plastic wrap and place them in the freezer. They can generally be frozen for about up to a month.
How to cook dumplings from frozen
Add the homemade dumplings to an oil-heated pan. It won’t be necessary to thaw them before cooking. Simple cook according to the recipe directions until golden brown and crispy.
These dumplings can also be added directly to soup. I shared this delicious Japanese-style Vegetable Gyoza Soup recipe that you need to try. It’s full of Asian flavors and makes for a more cosy and filling meal.
Can dumplings be deep-fried?
Yes, dumplings can be deep-fried. Heat oil in a deep-fryer or large saucepan to 375°F (190°C). Add about 6 at one time and cook for about 4 to 5 minutes. Drain them on a paper towel and serve immediately.
More easy vegan Asian-style recipes:
- Healthy Vegan Healing Soup
- Vegan Kitsune Soba (Japanese Buckwheat Noodle Soup)
- Vegan Thai Red Curry with Tofu
- Teriyaki Air-fryer Cauliflower Wings
Easy Vegan Dumplings (Gyozas/Potstickers)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 28 to 30 gyoza or dumpling wrappers
- 3 cups (200 g) shredded cabbage
- 4 large king oyster mushrooms, finely chopped
- 1 stalk scallion, sliced, plus extra for garnish
- 1 teaspoon (5 g) garlic powder, or 3 minced cloves
- 2 tbsp (30 ml) soy sauce, or liquid aminos, add more if needed
- Black pepper, to taste
- 2 tbsp (30 ml) oil, for frying
- 2 tbsp (30 ml) teriyaki sauce
- 1 teaspoon (5 g) grated ginger
- 1 teaspoon (5 ml) sesame oil
- 2 teaspoon (10 ml) water
- Heat a nonstick pan and add mushrooms, cooking until browned.4 large king oyster mushrooms
- Add the cabbage, scallions, garlic , black pepper and soy sauce. Cook until the cabbage has wilted and most of the moisture has evaporated. Remove from heat and cool.3 cups (200 g) shredded cabbage ,1 stalk scallion ,1 teaspoon (5 g) garlic powder ,2 tbsp (30 ml) soy sauce ,Black pepper
How to fill and fold vegan dumplings or gyozas
- Hold the dumpling wrapper in your non-dominant hand and place 1 to 2 teaspoons of filling in the centre.28 to 30 gyoza or dumpling wrappers
- Dip your finger in water and circle around the outer part of the wrapping. Fold your wrapper in half, and pinch the centre.
- To form the signature pleats, fold the outer edges back and inwardly on each side a few times and press firmly.
How to pan-fry vegan dumplings
- Heat the oil in a frying pan at medium-high. Place the dumplings in the pan with the flat side down and in a single layer. Cook the gyoza until the bottom is golden brown. This should take around 3 minutes.2 tbsp (30 ml) oil
- Add ¼ cup (59 ml) of water, cover the pan, reduce heat and steam for another 3 minutes. Then, remove the lid and continue to cook until crispy. Brush or dip in the teriyaki sauce and top with sliced scallions to serve.
- Add all the ingredients for the glaze to a saucepan and heat through. Pour over gyozas to serve.2 tbsp (30 ml) teriyaki sauce ,1 teaspoon (5 g) grated ginger ,1 teaspoon (5 ml) sesame oil ,2 teaspoon (10 ml) water
- Other small brown mushrooms can be used.
- Try not to make the filling too wet as the excess moisture could break down the dumpling wrapper.
- To store uncooked vegan dumplings or gyozas, place them on a baking tray, spaced apart without touching. Tightly wrap the tray with plastic wrap and place them in the freezer. They can generally be frozen for about up to a month.
- To cook dumplings from frozen, add then to an oil-heated pan. It won’t be necessary to thaw them before cooking. Simply cook according to the recipe directions until golden brown and crispy.
- More vegan Asian recipes: Vegetable Gyoza Soup, Healthy Vegan Healing Soup, Vegan Kitsune Soba (Japanese Buckwheat Noodle Soup).
Very delicious and easy to make! We liked it very much. Thanks for your recipe.
Thanks so much for trying it Wilma!
I used dried wild mushroom mix that I soaked in warm water for 1 hour, then squeeze out excess water and proceed. Also replaced 1 C shredded cabbage with one cup shredded carrot. These are excellent. Thanks for the great recipe.
Dried mushrooms are a perfect alternative! I love using them too. Thanks so much for giving the recipe a try!
I was so positively surprised with how perfect these turned out!! Sure, my lousy european wrapping technique needs a little work, but the last dumplings looked pretty decent and me and my friend had tons of fun trying out the wrapping and steaming process 😀 I had to make half a batch of filling more than stated in the recipe to fill all the wrappers, but the amount probably got lost in translation from cups to metric system and it was done quickly anyway 🙂 Thank you so much for this delicious recipe!! <3
Thanks so much for trying it Sinah! I’ll double-check the metric measurements and update them as needed. I really appreciate the feedback!
These turned out delicious! It took me way longer than stated as I had to make my own wrapper and had never used some of the ingredients before and needed to look up how to prep them but I’ve tried this twice now and it goes fast!
Thanks for giving them a try Jacque! They are so addictive huh? Kudos to you for making the wrappers from scratch. I’ll update the post with more preparation tips. Thanks for the suggestion!