Vegetarian Gyoza (Japanese Dumplings with Crispy Wings)

Name: Vegetarian Gyoza (Japanese Dumplings with Crispy Wings)
Total time: 1 h 30 min
Yield: 40
Cuisine: Hosting Menu
Ingredients: 300 g Cabbage, chopped; 6 g Salt; 35 g Green Onions, finely chopped; 6 g Garlic, grated; 5 g Fresh ginger, grated; 340 g Plant Based Meat (or your preferred protein); 5 ml Sesame Oil; 15 ml Soy Sauce; 7 g Honey; 1 whole Egg (or egg substitute (e.g. 1 tbsp Bob’s Red Mill egg replacer + 2 tbsp water)); 0.3 g of black pepper; 40 pcs Gyoza or Dumpling Wrappers; 15 ml Cooking Oil; 60 ml Cold water; 5 g Cornstarch; 3 g All Purpose Flour; 15 ml Soy sauce; 0.5 ml Rice Vinegar; 5 ml Chili Oil (adjust to taste); 7 g Green Onions (chopped for garnish)

Appetizer · Hosting Menu · Vegetarian · Dairy-Free · Nut-Free · Time: 1 hr 30 min · Servings: 40 · Difficulty: Medium

Crispy bottoms, juicy filling, and perfect for cozy nights or a make ahead meal for the week.

Some of my favourite travel memories have been made around a table filled with dumplings. From wandering the lively streets of Tokyo and Osaka, to exploring the quiet charm of Kyoto, the bustling night markets of Taiwan, and the vibrant dim sum restaurants of Hong Kong, dumplings always seemed to bring people together. Every place had its own style, but they all shared the same comforting feeling of thin, delicate wrappers encasing a flavourful filling.

When I came home, I wanted to recreate that feeling in my own kitchen. This recipe is inspired by those travels, combining the crisp golden base of Japanese gyoza with the tender, juicy bite I love from dumplings across Asia. It's not meant to be traditional to any one region, but rather a celebration of the flavours, techniques, and memories I brought home with me.

They're easy to make, freeze beautifully, and even easier to enjoy. I love making a big batch and tucking half away in the freezer for busy days. My husband absolutely loves these little gyoza, and they disappear from the freezer much faster than I expect! We enjoy them with a simple dipping sauce, alongside a bowl of ramen or soup, or simply on their own.

This recipe yielded 40 gyoza, but if you're a little more generous with the filling, you'll get around 30 to 35.

These dumplings have become a freezer staple in our home, and I hope they become one in yours too. Every batch brings back memories of incredible meals and unforgettable moments from my travels, and I hope they bring a little of that same joy to your table. 🥟💛

Whether you're planning an Asian-inspired dinner party or simply hosting a cozy night in, these crispy gyoza make the perfect starter or appetizer. If you're looking for a delicious main to serve alongside them, be sure to try my Japanese-Inspired Stir-Fried Udon with Shrimp & Tofu recipe. Together, they make a complete and satisfying meal.

Ingredients You'll Need

One of the things I love most about these homemade gyoza is that they rely on simple, everyday ingredients. For this recipe, I used Impossible ground meat, but you can use whatever protein you prefer, whether that's ground pork, chicken, turkey, another plant-based mince, or even a tofu and mushroom mixture. Cabbage keeps the filling light and tender, while fresh spring onions, garlic, and ginger add plenty of aromatic flavour. Soy sauce, toasted sesame oil, and a touch of honey bring the perfect balance of savoury umami with subtle sweetness. Wrapped in thin gyoza wrappers, these dumplings cook up with crisp golden bottoms and beautifully tender tops.

How to Fold Gyoza

Learning to fold gyoza takes a little practice, but don't worry if your first few dumplings aren't perfectly uniform. Homemade gyoza are meant to have a little character, and as long as they're sealed well, they'll cook beautifully.
Start by placing about 1 tablespoon of filling in the centre of a gyoza wrapper. Lightly moisten the edges with water, then fold the wrapper in half and press the centre together first. Working from the centre towards each end, create 3 to 4 pleats on one side of the wrapper, pressing each pleat firmly against the back layer to seal.
The finished gyoza should have a tightly sealed pleated edge and a flat bottom so it can stand upright in the pan.

Helpful Tips

Don't overfill the wrappers. Too much filling makes them difficult to seal and may cause them to burst while cooking.
Keep the wrappers covered. Gyoza wrappers dry out quickly, so cover the remaining wrappers with a damp kitchen towel while you work.
Seal every pleat firmly. A tight seal prevents the filling from leaking and helps the dumplings hold their shape during cooking.
Practice makes perfect. Your first few may look a little uneven, but after a handful of dumplings, the folding becomes second nature.

Which Wrappers Should You Use?

Not all dumpling wrappers are the same, and choosing the right one can make a big difference to the final texture.

Gyoza wrappers are typically thinner and more delicate than Chinese dumpling wrappers. They produce the signature crisp, lacy bottom when pan-fried while still remaining tender after steaming. Because they're thinner, they're my preferred choice for this recipe.

Chinese dumpling wrappers (sometimes labelled potsticker or jiaozi wrappers) are usually a little thicker and chewier. They work perfectly well too, especially if that's what's available, but they'll give you a heartier bite and may need a touch more cooking time.

If you're buying from the refrigerated section, look for wrappers labelled Gyoza, Potsticker, or Dumpling Wrappers. Round wrappers are ideal for this recipe, and if using frozen wrappers, simply thaw them overnight in the refrigerator before using.

Either option will taste delicious because the filling is the star, but gyoza wrappers will give you the closest result to the light, crispy dumplings you'll find in Japan.

Ingredients

300 g Cabbage, chopped
6 g Salt
35 g Green Onions, finely chopped
6 g Garlic, grated
5 g Fresh ginger, grated
340 g Plant Based Meat (or your preferred protein)
5 ml Sesame Oil
15 ml Soy Sauce
7 g Honey
1 whole Egg (or egg substitute (e.g. 1 tbsp Bob’s Red Mill egg replacer + 2 tbsp water))
0.3 g of black pepper
40 pcs Gyoza or Dumpling Wrappers

For the Crispy Gyoza Wings (12-Piece Batch)

15 ml Cooking Oil
60 ml Cold water
5 g Cornstarch
3 g All Purpose Flour

For the Simple Dumpling Sauce

15 ml Soy sauce
0.5 ml Rice Vinegar
5 ml Chili Oil (adjust to taste)
7 g Green Onions (chopped for garnish)

Directions

Prepare the Cabbage <p>Toss the chopped cabbage, with the tough cores removed, with the salt, then gently massage it with your hands for 30–60 seconds to help release its moisture. Let it sit for 10–15 minutes to draw out excess liquid. For a softer texture, you can leave it a little longer. While the cabbage rests, chop the green onions. Once the cabbage has wilted, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step helps keep the filling juicy rather than soggy.</p>
Make the Filling In a large bowl, mix the squeezed cabbage with the plant-based meat, green onions, ginger, garlic, soy sauce, sesame oil, honey, egg (or egg substitute), and pepper. Stir well until the mixture is cohesive and fragrant.
Assemble the Dumplings Place a dumpling wrapper in your palm and lightly moisten the edges with water. Add about 1½ to 2 teaspoons of filling into the center. Fold the wrapper in half to form a crescent, then pleat one side as you press the edges together to seal. It doesn’t have to be perfect— the only goal is to completely seal the dumplings so that the filling does not fall out while cooking. Repeat until all dumplings are assembled. I like to lay them out on a tray lined with parchment paper or a clean surface to keep them from sticking. <div><br></div><div>Tip: If you're using a measuring spoon to portion the filling, lightly coat it with oil first. It helps the filling slide off easily without sticking.</div>
Pan-Fried (Japanese Gyoza Style with Crispy Wings) <p class="isSelectedEnd">Heat 1 tbsp (15 ml) neutral cooking oil in a non-stick frying pan over medium-high heat. Arrange the dumplings in a snug single layer (8–10 dumplings in an 8-inch pan, 12–15 in a 9½-inch pan, or 18–20 in an 11-inch pan) and cook for 2 minutes, until the bottoms begin to turn lightly golden.</p><p class="isSelectedEnd">In a small bowl, whisk together the crispy wing mixture until smooth. Pour it evenly into the pan, immediately cover with a lid, and steam-cook for 6 minutes, or until the water has completely evaporated.</p><p>Remove the lid and continue cooking for 1 minute, until the bottoms are deep golden brown and the crispy wings are thin and crisp. Carefully invert the dumplings onto a serving plate and serve immediately.</p><p data-start="143" data-end="211" class="PDq2pG_selectionAnchorContainer"> </p> Note: The crispy wing mixture is enough for one batch. If cooking all 40 dumplings, prepare a fresh batch of the mixture for each pan.
Make the Simple Dumpling Sauce Mix together soy sauce, rice vinegar, chili oil, and chopped green onions. Adjust to taste—some days I go heavy on the chili, some days just a hint.
Serve & Enjoy Serve the dumplings hot, crisped or steamed, alongside your sauce. I love them best straight from the pan when the edges are golden and lacy.