Vegetarian Gyoza

Total time1 hr 20 min

Prep time45 min

Cook time20 min

These pan-seared dumplings deliver everything you crave about classic gyoza: a crisp, golden-brown bottom giving way to a tender, steamed wrapper, with a savory filling built on finely shredded napa cabbage, green onion, fresh ginger, and a splash of soy sauce and sesame oil. The pleating technique here matters just as much as the filling — each dumpling gets hand-folded into that signature half-moon shape with 4–5 tight pleats, so every bite holds its shape and seals in the juices. Cooking them the classic way, seared first then steamed right in the skillet with a splash of water, is what gives the wrappers that irresistible contrast of crackly bottom and soft top. A quick dipping sauce of soy sauce, rice vinegar, sesame oil, and a touch of chili oil brings the sharp, salty finish these need. This version comes together easily as a vegetarian-friendly appetizer or main, and it's a solid pick for anyone wanting real gyoza night at home without the usual dinner-plan compromises. Serve them hot, straight from the pan, for the best texture.

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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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