Vegan Dumplings Vegetable Gyoza
Delicious and versatile vegan dumplings filled with fresh vegetables, perfect for sharing and exploring plant-based cooking.
Ingredients
For the dough
- 2 cups all-purpose flour Or gluten-free flour for a gluten-free option.
- ½ cup water Room temperature.
For the filling
- 1 cup cabbage, finely chopped
- 1 cup carrots, grated
- 1 cup mushrooms, chopped
- 2 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Substitute with coconut aminos if sensitive to soy.
- 1 teaspoon sesame oil
- to taste salt and pepper
Instructions
Preparation
- Gather all your ingredients to streamline the process.
- In a bowl, mix 2 cups of all-purpose flour with 1/2 cup of water until a rough dough forms. Knead for about 5-7 minutes until smooth.
- Cover the dough and let it rest for 30 minutes.
- Heat oil in a pan over medium heat. Sauté garlic and green onions until fragrant.
- Add the chopped cabbage, grated carrots, and chopped mushrooms to the pan and cook for 5-7 minutes.
- Stir in soy sauce, sesame oil, salt, and pepper. Remove from heat and let the filling cool.
- Roll out rested dough into thin circles, about 3 inches in diameter.
- Place a tablespoon of filling in the center, fold in half, and seal.
- Steam the dumplings for 10-15 minutes until translucent.
- Serve warm with a dipping sauce.
Notes
Add chili for spice or different fillings for variety. Can be made ahead and frozen.