Vegan Gyozas

Asian Inspired

Gyozas are Japanese dumplings that I am a super fan of. Chancy and I always buy frozen vegetable gyozas from our local grocery store (Sprouts & Trader Joes). Making these from scratch is actually really simple and fun to make because you can get creative with the fillings! I kept it super simple this time around…  I also want to try using vegan beef and other veggies like eggplant or zucchini. Get creative with it! It could be super easy if you buy vegan wanton wrappers…(I used these). You can also make your own, which I also did! Both are great… although for a quicker process, I would recommend using the store bough wanton wrappers.

This recipe is so simple you just throw all the filling ingredients into a pan with some soy sauce & coconut aminos! I like serving them with chili flakes, green onions and sesame seeds for some extra flavor and kick.






1h 40min


Makes 35 Gyozas

  • Store-bought Gyoza (or wanton) wrappers or refer to recipe below

For the gyoza wrapper

  • 2 cups all purpose flour
  • 3/4 cup hot water
  • 1 tsp salt

For the filling

  • 2 cups mushrooms, diced very small
  • 1 cup carrot, diced very small
  • 2 cups spinach, chopped
  • 1 small onion or half a large onion, diced very small
  • 4 garlic cloves, crushed
  • 2 tbsp soy sauce or tamari
  • 1-2 tbsp coconut aminos
  • 1/2 tsp salt (if needed)
  • 1/4 tsp pepper


  • Large bowl
  • Large pan
  • Rolling pin




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Skip steps 7-12 if you’re using store bought gyoza wrappers.

  1. Sift flour and salt into a large bowl. Make a well in the center of the flour and pour hot water into the center. Mix with a wooden spoon and then begin to knead with hands. Knead for 1 minute. If the dough is too sticky add flour. If it seems to be too dry add 1-2 tbsp of hot water.
  2. Wrap the dough in plastic wrap and let sit for 45 minutes.
  3. Meanwhile make your filling. Chop the all your veggies into VERY small pieces. The smaller, the better.
  4. To a large pan on medium heat, add onion and garlic and saute for 2 minutes. Add 1 tbsp of soy sauce and mix.
  5. Add the mushrooms, carrot and cabbage + 1 more tbsp of soy sauce and 1 tbsp of coconut aminos and saute for 5 minutes or until cooked all the way. Taste the filling and season with salt and pepper Turn off heat and let cool.
  6. Once your dough has sat for one hour, unwrap the dough. Sprinkle a little flour on the work surface and cut each log crosswise into about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.
  7. Cover the dough with damp kitchen towel at all time to prevent from drying. Form each piece of dough into a ball shape.
  8. Press the ball onto the work surface.
  9. Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.
  10. Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin circle.
  11. If you want a perfect round shape for your wrappers, press down the 3-inch (8 cm) cookie cutter and remove excess dough.  If the dough rolls back, leave it for a few seconds, and cut out. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.
  12. Sprinkle each wrapper with flour and stack the gyoza wrappers.
  13. When ready to assemble, dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in center of wrapper.
  14. Dab a little water around the edges of the wrapper.Pick up the four “corners” of the wrapper and pull them in toward the center so the filling can settle into the base & pinch at the top to seal.
  15. Place a large frying pan over medium-high heat, add 1 teaspoons sesame oil and arrange gyozas in pan. Add 1/4 cup of water to cover bottom of pan, cover with lid and cook on medium-high heat for 3-5 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
  16. Serve with soy sauce, green onions, chili pepper flakes and sesame seeds.


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