Vegan Gyoza

Total time1 hr 20 min

Prep time45 min

Cook time20 min

A satisfying homemade dumpling built around finely shredded napa cabbage, scallions, fresh ginger, and a savory splash of soy sauce and sesame oil, all tucked into thin, pleatable wrappers and pan-fried until the bottoms turn deep golden and crisp. The steam-then-sear method gives you that classic contrast of a crackly base and a tender, translucent top, no special equipment required. Once the pleating rhythm clicks, this comes together fast enough for a weeknight but still feels like a project worth showing off. Dip each one into a tangy blend of rice vinegar, sesame oil, and a little chili oil for heat, and you've got a starter that disappears off the plate. This version is a great fit for a vegan kitchen, letting the cabbage and aromatics carry all the flavor without missing a beat. Make a big batch and freeze the extras uncooked — future you will be very grateful.

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Ingredients

4 servings

For the filling

½ lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 ½ cups napa cabbage, finely shredded
½ tsp salt (for cabbage)
2 green onions, thinly sliced (green parts only)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ginger, finely grated
1 tsp sake or dry sherry
¼ tsp white pepper

For assembling

24 round gyoza wrappers (about 3.5-inch diameter)

For cooking

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
⅓ cup water, divided

For the dipping sauce

3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
½ tsp chili oil (optional)

Instructions

1
Toss the shredded napa cabbage with 1/2 tsp salt in a large mixing bowl and let it sit for 15 minutes, until the cabbage has released its liquid and wilted noticeably.
2
Gather the salted cabbage in your hands and squeeze firmly over the sink, wringing out as much liquid as possible, until the cabbage is very dry. Transfer to a clean large mixing bowl.

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