Vegetable Gyoza
Vegetable Gyoza are crispy Japanese dumplings filled with a delicious mix of shiitake mushrooms, Impossible plant-based protein, and fresh vegetables. These tasty gyoza are perfect as an appetizer, side dish, or main course. Enjoy them with a tangy dipping sauce for an authentic and satisfying meal!
Table of Contents
- About Gyoza
- Why You’ll Love Vegetable Gyoza
- What Is in Vegetable Gyoza
- Key Ingredients
- How To Make Vegetable Gyoza
- Have It Your Way!
- Nutritional Facts and Health Benefits
- Health Benefits:
- Other Recipes You’ll Love
- Vegetable Gyoza Recipe
About Gyoza
Gyoza, originally from China where they are known as jiaozi, have become a staple in Japanese cuisine. Introduced to Japan in the early 20th century, gyoza quickly gained popularity and evolved into a unique dish with distinct flavors and cooking methods. Unlike the Chinese version, Japanese gyoza are often pan-fried to achieve a crispy bottom while maintaining a juicy filling.
Gyoza typically consists of a thin dough wrapper filled with a mixture of ground meat, vegetables, and seasonings. This recipe features a vegetarian filling made with shiitake mushrooms, Impossible plant-based protein, and various fresh vegetables. The result is a flavorful and satisfying dumpling that can be enjoyed by vegetarians and meat-lovers alike.
Gyoza is a beloved dish in Japan, often served as a side dish in ramen shops, izakayas (Japanese pubs), and home-cooked meals. It’s also a popular choice during gatherings and celebrations. The appeal of gyoza lies in its versatility, ease of preparation, and the delicious combination of crispy texture and savory filling. Gyoza’s popularity has spread worldwide, making it a favorite among dumpling enthusiasts.
Why You’ll Love Vegetable Gyoza
- Crispy and Savory: Perfectly pan-fried for a crispy texture with a juicy, flavorful filling.
- Easy to Make: Simple ingredients and quick preparation make this dish accessible for any home cook.
- Versatile: Can be served as an appetizer, side dish, or main course.
- Vegetarian-Friendly: A delicious vegetarian option that everyone will love.
- Authentic Taste: Brings the flavors of Japanese cuisine to your table.
What Is in Vegetable Gyoza
- Shiitake Mushrooms: Adds a rich, umami flavor to the filling.
- Impossible Plant-Based Protein: Provides a hearty, meat-like texture.
- Cabbage: Fresh and finely chopped for crunch.
- Carrots: Adds sweetness and color.
- Garlic: Enhances the savory flavor.
- Ginger: Adds a zesty, aromatic note.
- Soy Sauce: For a savory and salty flavor.
- Sesame Oil: Adds a nutty aroma and flavor.
- Gyoza Wrappers: Thin dough wrappers to encase the filling.
- Oil: For pan-frying to achieve a crispy texture.
Key Ingredients
- Shiitake Mushrooms: Fresh or dried, finely chopped.
- Impossible Plant-Based Protein: Crumbled for the filling.
- Cabbage: Chopped finely.
- Carrots: Grated or finely chopped.
- Garlic: Minced.
- Ginger: Minced.
- Soy Sauce: For seasoning.
- Sesame Oil: Adds depth of flavor.
- Gyoza Wrappers: Round, thin dough sheets.
- Oil: Vegetable or canola oil for frying.
How To Make Vegetable Gyoza
- In a pan over medium heat, heat oil and add Garlic, Ginger, and Chilies. Saute for 1-2 minutes. Then add Plant-based protein, and saute for 1 minutes. Then add the Shitake Mushrooms, Carrots, Cabbage and Green Peas along Salt and White Pepper. Saute the vegetables for 1-2 minutes. Then add 1/4 cup of water and close the lid allowing the Green Peas to soften. Steam for 3-4 minutes. After the Green Peas have soften, the filling is ready. Allow the filling to cool before assembling the Gyoza.
- While the filling is cooling, put together the dipping sauce combining Soy sauce, Rice Wine Vinegar, Chili Oil, and Veggie stock.
- Assemble the Gyoza by taking a wrapper in hand, place 1 Tbsp of filling in the center. Dip a finger in water, and lightly coat the edge. Fold the wrapper in half, and crimp one side. Using a thumb and index finger, form a pleat on one side, and press it to the other. Go around the wrapper forming pleats until you reach the end. Then crimp the other end shut forming the Gyoza. You should have roughly 5-7 pleats per Gyoza.
- In a pan over medium heat, add 1 tbsp of Vegetable Oil and allow it to heat up. Place the Gyoza in the pan, spacing them apart. Allow the Gyoza to crisp up on the bottom, should take 3-4 minutes. Once crisp, add a 1/4 cup of water, and close the pan to allow the Gyoza to steam. Once all the water has evaporated, the Gyoza will stick to the bottom. This is why they are called Potstickers. Gently extract them from the pan, and they are ready to serve.
- Enjoy 🙂
Have It Your Way!
- Add Vegetables: Include finely chopped bell peppers, zucchini, or spinach for added variety.
- Spice It Up: Add a pinch of red pepper flakes or chili paste to the filling for a spicy kick.
- Make It Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.
- Try Different Dips: Serve with spicy mayo, ponzu sauce, or a ginger soy dipping sauce.
- Make Mini Gyoza: Create smaller, bite-sized gyoza for a fun appetizer.
Nutritional Facts and Health Benefits
- Calories: Approximately 150 calories per serving (4-5 gyoza)
- Protein: 7 grams
- Fat: 5 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Sugar: 2 grams
- Sodium: 300 milligrams
Health Benefits:
- Rich in Vitamins: Shiitake mushrooms are high in vitamins B and D, which support energy metabolism and bone health.
- Low in Calories: A great low-calorie option for a satisfying snack or side dish.
- High in Fiber: Promotes healthy digestion and helps maintain blood sugar levels.
- Plant-Based Protein: Provides a meat-like texture while being suitable for vegetarians and vegans.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Vegan Mapo Tofu
- Air fried Black Pepper Tofu
- Thai Basil Braised Tofu
- Mango Sticky Rice
Vegetable Gyoza Recipe
Vegetable Gyoza
Vegetable Gyoza are crispy Japanese dumplings filled with a delicious mix of shiitake mushrooms, Impossible plant-based protein, and fresh vegetables. These tasty gyoza are perfect as an appetizer, side dish, or main course. Enjoy them with a tangy dipping sauce for an authentic and satisfying meal!
Ingredients
Gyoza:
- Gyoza wrappers
- ½ Cup Cabbage finely diced
- ½ Cup Carrots finely diced
- ½ Cup Shiitake Mushrooms finely diced
- ½ Cup Green Peas
- ½ Green Onions Optional
- 4 Oz Impossible Plant-based Protein
- 1 Tbsp Ginger grated
- 1 Tbsp Garlic minced
- ½ Chili Pepper finely diced
- Salt to taste
- White Pepper to taste
- 1 Tbsp Sesame Oil
Dipping Sauce:
- 2 Tbsp Soy Sauce
- 2 Tsp Rice Wine Vinegar
- 2 Tsp Chili Oil
- 2 Tbsp Vegetable Stock
- 1 Tbsp Green Onions garnish
- 1 Tsp Sesame Seeds garnish
Equipment
Instructions
- In a pan over medium heat, heat oil and add Garlic, Ginger, and Chilies. Saute for 1-2 minutes. Then add Plant-based protein, and saute for 1 minutes. Then add the Shitake Mushrooms, Carrots, Cabbage and Green Peas along Salt and White Pepper. Saute the vegetables for 1-2 minutes. Then add 1/4 cup of water and close the lid allowing the Green Peas to soften. Steam for 3-4 minutes. After the Green Peas have soften, the filling is ready. Allow the filling to cool before assembling the Gyoza.
- While the filling is cooling, put together the dipping sauce combining Soy sauce, Rice Wine Vinegar, Chili Oil, and Veggie stock.
- Assemble the Gyoza by taking a wrapper in hand, place 1 Tbsp of filling in the center. Dip a finger in water, and lightly coat the edge. Fold the wrapper in half, and crimp one side. Using a thumb and index finger, form a pleat on one side, and press it to the other. Go around the wrapper forming pleats until you reach the end. Then crimp the other end shut forming the Gyoza. You should have roughly 5-7 pleats per Gyoza.
- In a pan over medium heat, add 1 tbsp of Vegetable Oil and allow it to heat up. Place the Gyoza in the pan, spacing them apart. Allow the Gyoza to crisp up on the bottom, should take 3-4 minutes. Once crisp, add a 1/4 cup of water, and close the pan to allow the Gyoza to steam. Once all the water has evaporated, the Gyoza will stick to the bottom. This is why they are called Potstickers. Gently extract them from the pan, and they are ready to serve.
- Enjoy.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to retain crispiness.
- Make-Ahead: Prepare the filling in advance and assemble the gyoza just before frying.
- Serving Suggestions: Serve with a variety of dipping sauces for added flavor.
- Cooking Tip: Ensure the pan is hot before adding the gyoza to achieve a crispy texture.
Video
Nutrition
Serving: 1GyozaCalories: 70kcal
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