Vegan gyoza

Total time: 2hr
Preparation Time: 60m

For 20 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 78 Kcal, 2g Protein, 10g Carbohydrates, 3g Fat


  • Dough
  • 0.5 tsp salt
  • 240 g white flour
  • 1.5 dl water, hot
  • Filling
  • 1 tsp sesame oil
  • 2 garlic clove, finely chopped
  • 2 spring onions incl. green parts, onions finely chopped, greens set aside
  • 1 red onions, cut into thin rings
  • 1 tbsp ginger, finely chopped
  • 60 g mixed mushrooms, finely chopped
  • 80 g white cabbage, finely chopped
  • 1 carrots, coarsely grated
  • 1 tbsp rice vinegar
  • 0.25 tsp salt
  • Dip
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 0.5 tsp chilli flakes
  • Shaping and preparing the gyoza
  • oil for frying
  • 3 tbsp water

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  • Dough

    Mix the flour and salt in a bowl. Add the water, stirring constantly. Shape the dough into a ball, knead for approx. 3 mins until smooth. Cover and leave to rest at room temperature for approx. 1 hr.
  • Filling

    Heat the oil in a frying pan. Stir fry the onion, spring onions and garlic for approx. 3 min. Add the ginger and mushrooms, fry for another 5 mins. or so. Reduce the heat, add the cabbage, carrots and vinegar, simmer for approx. 2 mins. Place the filling in a bowl, mix in the sesame oil, add the salt and cool.
  • Dip

    Cut the spring onion greens into thin rings. Mix together the soy sauce, rice vinegar and chilli flakes, add the spring onion greens and set aside.
  • Shaping and preparing the gyoza

    Shape the dough into a roll approx. 30 cm long. Cut the roll into 20 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 9 cm in diameter). Place 1 tsp of filling on each piece of dough. Brush a little water onto the edges of the dough circles. Press together the edges with your thumb and forefinger. Heat the oil in a non-stick frying pan. Fry the gyoza for approx. 2 mins. in batches with the flat side down, remove, reduce the heat, place all the gyoza back in the frying pan, add the water, cover and steam for approx. 5 mins. Remove the lid, fry the gyoza for a final 2 mins. until they are crispy, plate up and serve with the dip.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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