Vegan Gyoza / Vegetable & Bean Dumplings
This vegan gyoza recipe makes use of soybeans, which feels and tastes like meat but with fewer calories. Not to mention these dumplings are easy to make, too. Get your microwave and food processor ready, tasty vegan gyoza is on the menu.
Dumpling (gyoza) wrapper
Usukuchi soy sauce (light color)
･･･ 174 Calories
･･･ 863 mg
･･･ 6.5 g
･･･ 8.4 g
･･･ 22.9 g
･･･ 4 g
･･･ 0 mg
Put the cabbage leaves in plastic wrap and heat them in the microwave for 3 minutes. Gently squeeze the excess water out and chop the cabbage leaves into smaller pieces. Cut the Chinese chives into smaller pieces.
Put the cabbage leaves, Chinese chives, and soybeans into the food processor. Add salt and pulse until fine. This mixture will be used as gyoza filling.
Take a spoonful of the gyoza filling and place it in the center of a dumpling wrapper. Wet the outer edge of the wrapper, and then fold one side to meet the other, taking care to keep the filling inside. Crimp the edges to seal further.
Heat vegetable oil in a frying pan. Line up the dumplings and cook on medium heat until they are slightly browned.
Mix ingredients A and pour into the pan. Cover the pan with a lid and steam the dumplings until they become translucent.
Remove the lid and keep cooking until the water dries out.
Serve on a plate. Mix ingredients B to make the sauce.
- Using water mixed with potato starch, the gyoza is nice and crisp on the bottom.
- You can use rice vinegar or grain vinegar instead of yuzu juice for the sauce.