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overhead photo of veggie gyoza on a plate served with soy sauce, two dumplings upside down to show their golden crispy base

Yasai Gyoza (Veggie Gyoza)

Robyn
These Japanese veggie gyoza, known as Yasai Gyoza, are suitable for vegetarians and vegans. With a flavour packed miso vegetable filling, they are a delicious light starter or lunch and they can be frozen too!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Filling cooling time 30 mins
Course appetiser, Main Course
Cuisine Japanese
Servings 4 people
Calories 218 kcal

Ingredients
  

  • 200g (7oz) wombok cabbage shredded
  • 2 small carrots coarsely grated
  • 2 spring onions finely sliced
  • 2½cm (0.4 inches) fresh ginger finely grated (approx 1-1½ teaspoon grated ginger)
  • 2 tablespoons neutral oil divided into 2
  • tablespoons soy sauce
  • ½ tablespoon white miso
  • ½ tablespoon sesame oil plus extra to serve
  • 100g (3.5oz) water chestnuts roughly chopped
  • 2 tablespoons chives finely chopped
  • 30 gyoza wrappers
  • water for sealing the dumplings
  • flour for dusting
  • 120ml (½c) boiling water to cook the gyoza
  • 1-2 teaspoons sesame seeds optional, for garnish
  • fresh chives optional, for garnish

Instructions
 

  • Fry the shredded cabbage, grated carrots, chopped spring onions and grated ginger in 1 tablespoon of oil over a medium heat until soft and all the water that the vegetables released whilst cooking has evaporated, around 4-5 minutes.
  • Whisk the soy sauce, miso paste and sesame oil together.
  • Pour this over the cooked vegetables and add the water chestnuts and cook for 2-3 minutes, stirring, until the liquid evaporates.
  • Leave to cool.
  • When cold, mix the chopped chives in to the vegetables.
  • Lightly dust a plate or baking sheet with flour.
  • Place a teaspoon of mixture in the centre of each gyoza wrapper, dip a clean finger into some water and use to paint the edges of each wrapper.
  • Bring the edges together to form a moon shape and pleat to seal (for detailed photos on how to do this, please see in the post above.)
  • After sealing a gyoza, place it on a floured tray, flat side down (the pleat should be at the top), repeat with the rest of the dumplings.
  • If freezing, cover and freeze.
  • When ready to cook the dumplings, heat a non stick frying pan over a medium to high heat and add one tablespoon of oil.
  • Add the gyoza, flour side down, being careful not to overcrowd the pan - (the dumplings shouldn't be touching). You can cook them in two pans, or cook them in batches.
  • Once golden, add 120ml (½c) boiling water from a kettle and cover with a well-fitting pan lid or a sheet of tin foil.
  • Simmer for 4-5 minutes until they have absorbed all the water and are cooked.
  • Turn the heat off, drizzle over a little sesame oil and using a spatula, carefully lift the dumplings out to a serving plate.
  • Sprinkle with optional sesame seeds and finely chopped chives.
  • Eat straight away.
  • For dipping sauce to serve with the veggie gyoza, please see 2 recipes in the notes.

Notes

Wrappers – gyoza wrappers are available in the chilled section of most supermarkets. In England they are also sometimes called gyoza pastry.
Cabbage – I use wombok cabbage (also called nappa cabbage), but you can use white cabbage instead.
Carrots – add a lovely sweetness, this budget friendly vegetable is available year round.
Spring onions – scallions, use half a small red onion in place of the spring onions.
Ginger – fresh ginger
Miso – I use white miso, which is milder than red miso.
Soy sauce – light soy sauce.
Oil – a neutral vegetable oil, or mild olive oil.
Sesame oil – a few drops of this strong nutty oil is all that is needed in the dumpling filling! A drizzle over the gyoza just before serving adds an extra layer of bright flavour.
Water Chestnuts – provide crunch. You could use a stick of celery instead of water chestnuts.
Chives – fresh chives add an extra degree of flavour, and are added just before the dumplings are sealed and cooked. You can leave them out if you don’t have any. Nira (garlic chives) are commonly used in Japanese gyoza, but I have used easier to find chives.
To freeze gyoza: once formed and place on a floured tray, cover with cling film and place in the freezer and freeze overnight. Once frozen, transfer the dumplings to a bag or container and freeze for up to 2 months. Cook from frozen, they take 5-7 minutes longer to cook.
Gyoza Dipping Sauces:
  • Traditional – mix equal parts of soy sauce and vinegar, and a little chilli oil if you want some heat. I mix 2 tablespoons of soy sauce and 2 tablespoons of vinegar for the full amount of gyoza in this recipe.
  • Horseradish – not traditional, but one of our favourites! Think of horseradish as an alternative to wasabi. Mix ½ teaspoon of creamed horseradish in to 2 tablespoons of soy sauce (or more horseradish if you like things fiery!).

Nutrition

Calories: 218kcalCarbohydrates: 40gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 802mgPotassium: 218mgFiber: 3gSugar: 2gVitamin A: 5230IUVitamin C: 4mgCalcium: 51mgIron: 3mg
Keyword Japanese vegetarian recipe, vegan gyoza

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