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Easy Vegan Dumplings (Vegetable Gyoza)

These Vegan Dumplings couldn't be easier! Simple, full of veggies, and totally homemade, this vegetable gyoza is the perfect party appetizer or family meal!
5 from 3 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese, Japanese
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 176kcal
Author: Emily

Equipment

  • Large pan
  • Sharp Knife
  • Wooden Spoon or Spatula

Ingredients

  • 32-34 Dumpling wrappers homemade or store-bought
  • 3 tablespoon Extra Virgin Olive Oil or other neutral oil
  • ½ cup Shiitake mushrooms minced
  • 2 cups Napa cabbage sliced
  • 6 ounce extra firm tofu crumbled
  • 2 tablespoon Soy Sauce or tamari
  • 1 tablespoon Sambal oelek
  • 1 teaspoon Ginger minced or paste
  • ½ tablespoon Garlic minced
  • ½ teaspoon White Sugar
  • 1 teaspoon MSG optional
  • ¼ cup Water

Instructions

  • Begin by using your hands to crumble a drained block of extra-firm tofu. As you crumble, excess water should be leaving the tofu.
  • Finely mince shiitake mushrooms. (Use a food processor for faster mincing).
  • Cut the napa cabbage in half, keeping the root intact. Then, thinly slice the cabbage horizontally.
  • Heat a pan over medium-high heat. Add neutral oil.
  • Sauté the minced ginger and garlic first, then add the minced shiitakes. Stir until the mushrooms begin to soften.
  • Next, mix in the crumbled tofu.
  • Turn the heat up if necessary and stir until all of the moisture is released from the tofu and it begins to brown. About 2-4 minutes.
  • Stir in the soy sauce and sambal oelek, then mix in the chopped napa cabbage. Sauté until it has shrunk in size by about half.
  • Lower the heat and mix in the sugar and MSG (optional).
  • Turn off the heat and let it cool.
  • To form the dumplings, place one dumpling wrapper in your non-dominant hand.
  • Scoop about 1 teaspoon or tablespoon or so into the center of the wrapper. Be careful not to overstuff.
  • Use your fingers and a small bowl of water to lightly wet the outer edges of the wrapper.
  • Fold the dumpling upwards in a half-moon shape, but do not connect the two sides yet.
  • Start from one corner and fold and pleat the edge until you make it to the other side. Refer this video on How to Fold Dumplings for more detail.
  • Tip: Pleating the dumpling is optional. You can also just attach the two sides however you like, it will still taste delicious!
  • Heat 2 tablespoons of oil in a nonstick pan over medium heat.
  • Place all of the dumplings flat-side down on the pan. Sear until crispy, about 2 minutes.
  • Add ¼ cup of water to the hot pan and immediately cover with a lid to steam the dumplings for about 3 minutes or until water is evaporated.
  • Remove from the pan and serve warm with soy sauce or another dipping sauce!

Notes

  • Sugar - Regular white cane sugar balances the flavors out nicely. Omit if necessary but do not substitute.
  • MSG - OPTIONAL. I love using Monosodium Glutamate (MSG) in my Asian dishes to add a rich umami flavor. If you can obtain it, I highly recommend it. However, you may omit if necessary.
  • Easily make this gluten-free by substituting flour dumpling wrappers with rice flour dumplings! The dumplings should come out to a very similar texture. Substitute soy sauce for tamari.
  • Be careful to not over-stuff the dumplings when foldings as they may tear easily. Stick to 1 teaspoon to 1 tablespoon maximum.
  • For the most authentic taste and texture of the dumplings, make your own Homemade Dumplings with just 2 ingredients!

Nutrition

Serving: 4dumplings | Calories: 176kcal | Carbohydrates: 22.3g | Protein: 6.7g | Fat: 6.1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4g | Sodium: 452.2mg | Potassium: 71mg | Fiber: 1.2g | Sugar: 0.7g
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