Welcome to a delicious and easy-to-follow recipe for Vegetarian Gyoza! Gyoza, also known as Japanese potstickers. This vegetarian/vegan version is so flavorful and full of veggies! This Vegetarian Gyoza recipe is perfect for those looking for a meatless alternative or simply trying to incorporate more vegetables into their diet. Packed with a delicious combination of chopped vegetables and seasonings, these dumplings are easy to make and even easier to freeze for future meals. So it's also a great option for those looking to meal prep or save time in the kitchen. Once assembled, these gyozas can be frozen and cooked at a later time, making it a great option for busy weeknights or quick meals on the go. So, let's get started on making these delicious Vegetarian Gyoza!

Happy Cooking!

Servings: 20-25 pcs

Prep Time: 15-30 mins

Cooking Time: 20 mins

Cooling Time: 20 mins

Total Time: 1.5 hours

Ingredients: 

• 2-3 tbsp sesame oil; optional chili; divided

• 1/2 medium Onion finely chopped

• 4-5 cloves Garlic finely chopped

• 1 inch Ginger finely grated

• 3-4 mushrooms finely chopped

• 1 cup finely chopped cabbage; I used a slaw mixture

• 3 scallions finely chopped

• 1/2 bell pepper finely chopped

• 1 tbsp dark soy sauce

• 2 tsp light soy sauce

• 1 tsp garlic sauce

• 2 tsp chili paste as per taste

• 1/4 tsp Vinegar

• Salt to taste

• 1/4 tsp White Pepper

• 1/8 tsp ajinomoto; optional

• 20-25 Wonton/dumpling wrappers

Directions: 

1. Filling- In a pan add 1 tbsp sesame oil. When it warms up add garlic and ginger and cook on low-medium heat for 2-3 mins till they are fragrant.

2. Add finely chopped onions and mushrooms and cook for 4-6 mins mushrooms are almost cooked through.

3. Add the chopped cabbage, chopped scallions, and bell pepper and cook for 4-5 till the cabbage starts wilting.

4. Once it wilts and everything is well cooked, add the salt, pepper, Ajinomoto and sauces- soy sauces, chili paste, garlic sauce, and vinegar and saute for 2-4 mins.

5. The filling is ready. Let it cool.

6. Assemble- Brush water along the edges of the wonton wrapper. Place the mixture in the middle of the dumpling wrapper and fold to form a half-moon.

7. Press the center of both sides together. Brush water along the outer edges of the wonton wrapper and start pleating one side and sealing the dumpling close. Pleat the entire dumpling in any direction you like.

8. Repeat for all dumplings. Keep them under a damp towel to prevent them from drying out.

9. Cook- Put a pan on medium heat. Add the remaining sesame oil (chili sesame oil) and let it heat up.

10. Place the dumplings in a pan. Do not overcrowd them, I cook about 6-8 at a time. Let them cook for 3-5 mins on medium heat till the sesame seeds toast.

11. Pour about 3-4 tbsp of water into the pan and cover immediately. Be careful while pouring since it can make the oil splatter.

12. Let them steam for 3-4 minutes till completely cooked. Time depends on the heat and size of the dumplings.

13. Check to see if they are done after 3-4 minutes of steaming. They should be translucent and glossy with no opaque spots.

14. Serve with chili oil and soy sauce.

Tips/Notes:

• The ingredients should be finely chopped so that they they do not break the dumpling wrapper

• Do not overcrowd the pan.

• If you don’t have the slaw mix you can make your own- Shred cabbage, red cabbage, and grate carrots together.

• You can freeze these and keep. Steam them without thawing. It may take 1 or 2 mins more while cooking.

• If you don’t have chili sesame oil you can use sesame oil or peanut oil.