Easy Vegan Gyoza Recipe: Homemade Dumpling Wrappers & Vegetable Filling

For the Dumpling Wrappers;

• 2 1/2 Cups / 300g - Plain Flour
• Pinch of Salt
• 2/3 Cup / 160ml - Hot Water
• Cornstarch For Dusting

For the Filling; Feel free to add different veggies if you want!

• 2 Cloves Garlic Minced
• 1 Large Onion Shredded
• 1 Carrot Shredded
• 200g diced mushrooms
• 60g of Leek diced
• 200g cabbage shredded
• 2 tbsp Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Rice Vinegar
• Salt and Pepper to taste

Making the dough;

• Mix Flour + Salt
• Add Water + Combine
• Transfer to working surface and knead 3 mins until smooth + soft
• Form ball and wrap in cling film - put in fridge for 30 min
• Take out and divide in half, dust with cornstarch and roll until about 2mm thick
• Cut out circles about 8cm wide
• Dust wrappers with cornstarch and stack so they don't stick

Making Vegetable Filling;

• Finely chop all veggies and heat oil in a large pan
• Fry mushroom, onions and carrots for 2 minutes until lightly browned
• Add the leek and cabbage and cook for another 5-7 minutes
• Add a little water if needed
• Lastly add the garlic, and seasonings (Rice vinegar, sesame oil + soy sauce) and cook for another 2-3 minutes
• Set aside to cool

Fold Gyoza

• See video for visual
• Take a spoonful of filling, put in the centre of dumpling wrapper
• Use water around edges to stick and fold the gyoza

To Cook Gyoza; Heat oil, fry all sides, add 1/4 cup water and steam for 7-8 min or until all water is evaporated

Garnish with sliced spring onions and serve with soy sauce!

Watch the YouTube Video

For a step-by-step video on folding gyoza, check out my YouTube tutorial! We’ll guide you through each step for perfect folds and show how to cook these dumplings to crispy perfection.