Vegetable Dumplings (Vegan Gyoza / Potstickers)

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dumpling Wrappers

Step 2

Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

Step 3

Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.

Step 4

Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.

Step 5

Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.

Step 6

Use them right away or store in an airtight container in the fridge or freeze.

Step 7

Veggie Filling

Step 8

Finely chop the veggies and heat the oil in a large pan.

Step 9

Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.

Step 10

Set aside to cool.

Step 11

Fold Gyoza

Step 12

Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.

Step 13

Repeat until the wrappers are used up.

Step 14

Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Step 15

Cook Gyoza

Step 16

Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Step 17

Dipping Sauce

Step 18

Mix all ingredients for the dipping sauce together.

Step 19

Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Step 20

The total amount of Dumplings may vary, depending on the thickness of your Wrappers.

Step 21

If making the dough gluten-free, be sure to use boiling water. The dough will be more fragile than the regular dough. To make it more elastic, add 2 tsp of xanthan gum. It may look a bit crumbly at the beginning but when you continue kneading it, it will become smooth. Be sure to cover keep it always covered or wrapped in foil or it will dry out quickly. Some readers had also success by replacing the all-purpose with a gluten-free 1 to 1 flour blend.

Step 22

To freeze the Dumpling Wrappers, wrap up an entire stack with cling film, making sure to dust them with cornstarch, and place them in the freezer. To use, place the frozen wrappers in the refrigerator until thawed.

Step 23

To freeze the uncooked Gyoza, place them in a single layer on a baking tray or board, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours, then transfer to a freezer bag. To serve, simply cook right out of the freezer, just steam them for 2 minutes longer. You don’t need to thaw them.

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