Meat-free Chickpea Gyoza Recipe

Name: Meat-free Chickpea Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 grams Chickpeas (dried); 120 grams Cabbage (or Chinese cabbage); 1/4 Onion; 1/2 tsp Salt; 1/2 tsp Soy sauce; 1/2 tsp Sake; 1/2 tsp Sesame oil; 2 tsp Katakuriko; 1 Pepper; 1 tbsp Grape seed oil (or vegetable oil); 1 Sesame oil (for flavouring); 12 Gyoza skins

Servings: persons

30 grams Chickpeas (dried)
120 grams Cabbage (or Chinese cabbage)
1/4 Onion
1/2 tsp Salt
1/2 tsp Soy sauce
1/2 tsp Sake
1/2 tsp Sesame oil
2 tsp Katakuriko
1 Pepper
1 tbsp Grape seed oil (or vegetable oil)
1 Sesame oil (for flavouring)
12 Gyoza skins

1
Preparation: Soak 30 g of chickpeas in water overnight.
2
Cook in a pressure cooker until tender (about 5 minutes after the level of the pressure is reached).
3
At this point, the chickpeas weigh about 100 g or less.
4
Chop the cabbage (or Chinese cabbage) and onion.
5
Sprinkle over salt (not listed) and mix lightly.
6
Leave to sit until wilted and softened.
7
Chop the cores.
8
Meanwhile mash the Step 1 chick peas.
9
It's alright if there are some inconsistencies remaining.
10
Put the cabbage from Step 2 and the onion into a colander and rinse with running water.
11
Squeeze the moisture out (after draining).
12
Mix Step 4 and the mashed chick peas in a bowl.
13
Combine the mixture with your chopsticks.
14
Add the seasonings and mix with your hands.
15
Check the taste and adjust the seasonings.
16
Divide the mixture into portions that are 1 tablespoon or less.
17
Shape into small balls (there should be 12).
18
Wrap each filling with gyoza wrappers.
19
Heat the grape seed oil in a frying pan (or vegetable oil) and arrange the gyoza.
20
Fry over medium heat.
21
After the bottom of the gyoza are golden brown, pour in enough water to fill the pan up to half the height of the gyoza.
22
Cover with a lid and continue to cook over a high heat until the water has evaporated completely.
23
This takes about 5 minutes.
24
Uncover the lid and drizzle with sesame oil (move around the frying pan to distribute the oil all over).
25
Turn off the heat and it's done!

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 30 grams Chickpeas (dried), 120 grams Cabbage (or Chinese cabbage), 1/4 Onion, 1/2 tsp Salt, and more.

Yes, Meat-free Chickpea Gyoza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat-free Chickpea Gyoza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions