Super Easy Vegan Dumplings / Gyoza
These super flavorful and delicious vegan dumplings, aka gyoza, are incredibly quick & easy to make ! Healthy & are freezable too.
Servings 30 dumplings
For the dipping sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 2 teaspoons sesame oil
For the dumplings
- 3 tablespoons soy sauce or tamari
- 1 tablespoon shaoxing wine
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
- 1 14 oz block extra firm tofu drained and pressed ( see notes )*
- 1 tablespoon minced ginger
- 2 cups shredded cabbage
- 1 medium carrot shredded
- 4-6 dry shiitake mushrooms rehydrated ( see notes ) **
- 30 dumpling wrappers
Vegan dumpling fillings
Using a fork or your hands, crumble up the tofu into tiny pieces. Set aside.
Make the stir-fry sauce by combining soy sauce, shaoxing wine, sesame oil and maple syrup.
In a cast iron skillet or non-stick pan, heat up a tablespoon of neutral oil over medium heat. Add in garlic and ginger. Saute for 1-2 minutes, or until fragrant.
Next, add in the cabbage, carrot and mushrooms. Cook for another 3-4 minutes until veggies have soften, stirring frequently.
Next, add in crumbled tofu together with sauce and saute for an additional 2-3 minutes, or until tofu is thoroughly heated. The filling will be slightly saltier to compensate for the bland dumpling wrappers.
Prepare a small dish filled with water before starting. Scoop up a heaping tablespoon of filling and place it right in the middle of the wrapper.
Using you fingertip, wet the edges with water. Then, fold them into half and seal it by gentle pinching the edges from one side to another, until the dumpling is tightly sealed. Then, lightly pat it on the bottom on countertop so that it can stand on itself.
Repeat until the filling is used up, and you should get about 25-30 dumplings.
Cooking them up
To cook vegan dumplings, start by heating up a tablespoon of oil in a cast-iron skillet or non-stick pan over medium heat. Place the dumplings in and cook for 2-3 minutes without stirring, until they are nicely seared at the bottom.
Next, pour in ¼ cup of water and place the lid on. Let it steam for 6-8 minutes, or until the water has dry up. Open the lid and cook for an additional 1-2 minutes to crisp them up.
Serve immediately along with the Chinese dipping sauce. Enjoy while hot !
*If you have yet to do so, press your tofu either by using a tofu press or by stacking something heavy on top. Do check out this article on how to press tofu for a more in depth instructions.
**Soak the dry shiitake mushrooms in hot water for 20 minutes to rehydrate. Then, slice them up thinly.
To make them oil-free, omit the sesame oil in the sauce and use ¼ cup of broth or water to saute the fillings instead. As for the dumplings, sear them without oil, or you can boil them instead.
To make vegan gyoza gluten-free, use gluten-free wrappers. Also make sure that your soy sauce is free from gluten, or simply substitute it with tamari.
Dried shiitake mushrooms can be substituted with fresh ones.
Make sure to use extra firm tofu that had been pressed and drained.
You can make your own whole wheat wrappers to make this wfpb.
Vegan dumplings can be frozen for 3 months. Freeze uncooked dumplings by first placing them on a single layer in a baking tray or large plate. Let it sit in the freezer for about an hour, or until they are frozen.
You can now transfer them into sealed containers or zip top bags of choice.
Calories: 42kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 221mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg