Veggie gyoza are one of the most comforting Japanese dishes — crispy on the bottom, juicy inside, and perfect for sharing.In this recipe, we use soy meat instead of pork, making the filling plant-based yet flavorful and satisfying. The key is to season the soy meat well and remove excess water from the vegetables so the dumplings stay crispy, not soggy.
Whether you’re vegan, vegetarian, or simply looking for a lighter version of traditional gyoza, this recipe will become a favorite at your table.
Table Of Contents
Ingredients(Makes about 25 gyoza)
- Soy meat (minced type, dried or frozen): 50g
- Cabbage: 250g (finely chopped)
- Shiitake mushrooms: 4–5 (finely chopped)
- Ginger: 2 pieces (grated)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp (+ extra for frying)
- Salt: 1/2 tsp
- Pepper: a pinch
- Gyoza wrappers: about 25
▼Optional
- Garlic chives (or green onion): 30g (finely chopped)
- Garlic: 1 clove (grated)
Instructions
- Prepare soy meat according to the package instructions. If using dried type, boil, rinse, and squeeze well to remove any smell.
- Finely chop the cabbage, sprinkle with salt, and leave for 10–15 minutes. Place a weight on top if possible. Then squeeze out the excess water.
- In a bowl, season the soy meat with soy sauce, ginger, salt, pepper, and sesame oil. Mix well.
- Add the drained cabbage and shiitake mushrooms, then mix everything together.
- Place a spoonful of filling in each gyoza wrapper. Moisten the edges with water and fold to seal.
- Heat sesame oil in a frying pan, place the gyoza, and cook until the bottoms turn golden brown.
- Add 80–100ml of water, cover, and steam over medium heat until the water evaporates. Remove the lid and cook until crispy.
- Serve hot with soy sauce, vinegar, or chili oil.
- Prepare the soy meat carefully
If using dried soy meat, boil it, rinse it thoroughly, and squeeze out the excess water. This step removes any unwanted smell and allows the soy meat to soak up the seasoning better. - Drain the cabbage well
Cabbage holds a lot of water, which can make the gyoza soggy. After salting and resting, squeeze it firmly. Placing a small weight on top will help draw out even more liquid. - Season the soy meat before mixing
Mix the soy meat with soy sauce, ginger, sesame oil, and salt and pepper first. Doing this makes the filling more cohesive and ensures the flavor is well distributed. - Be mindful of the filling amount
Overfilling the wrappers can cause them to break or release excess liquid during cooking. Use a modest spoonful of filling for the best result. - Finish with a crispy bottom
After steaming, remove the lid and continue cooking on medium–high heat until the bottoms of the gyoza turn golden brown and crispy. This step adds the perfect texture contrast. - Make ahead and freeze
Gyoza can be prepared in advance and frozen before cooking. Lay them on a tray to freeze individually, then transfer them to a bag. You can cook them straight from frozen. - Try tofu as an alternative
If soy meat is not available, firm tofu makes a great substitute. Drain it well and season thoroughly before using.
