Vegetable Gyoza Recipe

Name: Vegetable Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small-medium carrots, diced very small; 8 garlic stems, thinly sliced into rounds; 1 cup cabbage, finely chopped; 5 shiitake mushrooms, diced; 2 green onions, chopped; 1 clove of garlic, finely grated; 1 inch piece of ginger, finely grated; soy sauce, to taste; 1 splash sesame oil; vegetable oil; 1 teaspoon cornstarch; 1 packet round dumpling wrappers

Servings: persons

2 small-medium carrots, diced very small
8 garlic stems, thinly sliced into rounds
1 cup cabbage, finely chopped
5 shiitake mushrooms, diced
2 green onions, chopped
1 clove of garlic, finely grated
1 inch piece of ginger, finely grated
soy sauce, to taste
1 splash sesame oil
vegetable oil
1 teaspoon cornstarch
1 packet round dumpling wrappers

1
Heat some sesame oil and vegetable oil in a pan over medium heat. Fry vegetables with ginger and garlic until semi-translucent and cooked. Add soy sauce to taste.
2
Mix the cornstarch with 1 tablespoon of water. Add to the vegetable mixture to bind. It should hold together and become shiny but not be a solid mass. Transfer to a bowl to cool-do not wrap dumplings with hot filling!
3
Wrap gyoza: put about 1 1/2 tablespoon of filling in the middle of a wrapper. Brush water along the edge of wrapper with your finger. Gently fold in half and pinch one end to seal, then make pleats all the way across. (I learned how to do this on YouTube, honestly!) The finished dumpling should sit up with a flat bottom, which is ideal for frying.
4
Remove from the pan and place on a dish with the crisped bottoms facing up. Serve with a dipping sauce of your choice; I like to mix a splash of rice vinegar, some soy sauce and sesame oil.

613

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: 2 small-medium carrots, diced very small, 8 garlic stems, thinly sliced into rounds, 1 cup cabbage, finely chopped, 5 shiitake mushrooms, diced, and more.

Yes, Vegetable Gyoza falls under the General 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!

Vegetable Gyoza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions