Best Vegan Japanese Dumplings

Discovering Japanese Cuisine

My Favorite is Vegan Japanese Dumplings Growing up, I always loved exploring different cuisines from around the world. My latest culinary adventure led me to the delightful world of Japanese dumplings. I remember the first time I tasted these vegan japanese dumplings at a cozy Japanese restaurant; the crispy yet tender wrappers and the flavorful filling had me hooked instantly. That experience ignited a desire in me to recreate that magic at home, but with a vegan twist.

Experimenting with Ingredients

I spent days researching and gathering the freshest ingredients. I chose firm tofu, napa cabbage, bamboo shoots, and shiitake mushrooms, knowing they would bring out the authentic taste I was aiming for. Pressing and crumbling the tofu, and then seasoning it with mirin, soy sauce, and sesame oil, made my kitchen smell heavenly. Finely chopping the vegetables and rehydrating the shiitake mushrooms was a therapeutic process, making me appreciate the art behind Japanese cuisine even more.

The Art of Making Dumplings

Filling and folding the gyoza wrappers required patience and precision, but it was incredibly rewarding. I remember my first attempt at pan-frying them – the sizzle as they hit the hot oil, and the anticipation as they turned golden brown. Adding a mix of rice vinegar and water, then covering the pan to steam them, created the perfect texture. The final touch was a drizzle of sesame oil, which added a delightful crispiness.

Sharing the Joy

When I served these vegan Japanese dumplings to my friends at a dinner party, their reactions were priceless. The tangy dipping sauce complemented the dumplings perfectly, and the garnish of green onions and sesame seeds added an authentic touch. Everyone was impressed by the balance of flavors and textures, and I felt proud of my creation. These dumplings became a hit, and I knew I had discovered a new favorite in my culinary repertoire.

Chef’s Notes-Vegan Japanese Dumplings

• Pressing the tofu well is crucial to remove excess moisture, which helps in achieving a firmer texture that holds together better in the dumplings.
• Properly salting and squeezing the napa cabbage is essential to prevent the filling from becoming watery and to enhance the flavor.
• Ensure all vegetables are finely chopped to maintain a consistent texture and even cooking throughout the dumplings.
• Use a small amount of water to moisten the edges of the gyoza wrappers before sealing to ensure they stay closed during cooking.
• Use a nonstick pan for frying the gyoza to prevent them from sticking and to achieve a perfect golden brown bottom.
• For a crisp bottom and tender top, employ the steam-fry technique by adding water and covering the pan after the gyoza bottoms are browned.
• Cook the gyoza in batches to avoid overcrowding the pan, which can cause uneven cooking and make it difficult to turn them.

Vegan Japanese Dumplings

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Dive into the world of Japanese cuisine with these mouthwatering Vegan Japanese Dumplings! Perfectly seasoned tofu and veggies wrapped in delicate gyoza wrappers, then pan-fried to golden perfection or boiled for a softer texture. These dumplings are a hit at any gathering and are sure to impress even the most discerning palates. Serve them with a tangy dipping sauce for an unforgettable culinary experience!

Course: Appetizer, Main CourseCuisine: Japanese, Vegan u0026amp; VegetarianDifficulty: Medium

Print

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

200

kcal

Resting Time

10

minutes

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Tofu Mixture

• 1/2 block extra-firm tofu, pressed and crumbled

• 1 tbsp mirin

• 1 1/2 tbsp soy sauce

• 2 tsp sesame oil

• Vegetable Mix

• 1/4 head napa cabbage, finely chopped

• 1/2 tsp salt (for cabbage)

• 1/2 cup bamboo shoots, finely chopped

• 1/4 bunch garlic chives, finely chopped

• 2 fresh shiitake mushrooms, finely chopped

• 2 rehydrated dried shiitake mushrooms, finely chopped

• 2 garlic cloves, minced

• 2 tsp minced ginger

• Seasoning

• 1 tbsp potato starch

• 1/4 tsp salt (to taste)

• 1/4 tsp white or black pepper (to taste)

• Wrappers

• 30-35 gyoza wrappers

• Dipping Sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1/4 tsp ra-yu (Japanese chili oil)

• Alternative Ingredients:

• Tofu: Tempeh or mashed chickpeas for a different texture.

• Napa Cabbage: Regular green cabbage or bok choy.

• Bamboo Shoots: Water chestnuts or jicama for crunch.

• Garlic Chives: Green onions or regular chives.

• Shiitake Mushrooms: Button mushrooms or portobello.

• Soy Sauce: Tamari for gluten-free option.

Directions

• Prepare Cabbage – Finely chop the napa cabbage and massage with salt. Let it rest for 10 minutes to draw out moisture. Squeeze out excess liquid.
• Chop Vegetables – While the cabbage rests, finely chop bamboo shoots, garlic chives, and both fresh and rehydrated shiitake mushrooms.
• Prepare Tofu – Press and crumble the tofu into a mixing bowl. Add mirin, soy sauce, and sesame oil to season.
• Combine Ingredients – Squeeze out any remaining liquid from the cabbage and add it to the tofu mixture along with the chopped vegetables, minced garlic, and ginger. Mix in potato starch, salt, and pepper until well combined.
• Fill Wrappers – Place one tablespoon of filling onto each gyoza wrapper. Fold and seal the edges tightly. Place on a tray dusted with potato starch and keep covered.
• Pan-Fry Gyoza – Heat oil in a nonstick pan over medium heat. Arrange 10-12 gyoza in the pan and cook until golden brown on the bottom. Mix rice vinegar with water and pour over the gyoza once browned. Cover and steam for 5-6 minutes until water evaporates. Drizzle with sesame oil and cook until crisp.
• Serve – Serve immediately with dipping sauce made from soy sauce, rice vinegar, and ra-yu.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• Nonstick Pan

Nutrition Facts

• Calories: 200kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 200mg
• Fiber: 3g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 8mg
• Iron: 10mg

FAQ-Vegan Japanese Dumplings

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and store it in the refrigerator. This can help the flavors meld together even more.

Can I freeze the dumplings?

Absolutely! Freeze the dumplings in a single layer on a baking sheet before transferring them to a freezer bag. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.

What if I can’t find gyoza wrappers?

If gyoza wrappers are unavailable, you can use wonton wrappers or even make your own from scratch with flour, water, and salt.

How can I make these gluten-free?

Use gluten-free soy sauce (tamari) and find gluten-free gyoza wrappers or make your own using gluten-free flour.

What can I use instead of ra-yu in the dipping sauce?

You can substitute ra-yu with any chili oil or even a dash of hot sauce if you prefer a bit of heat in your dipping sauce.