Vegan gyoza

Vegan gyoza

Total: 2 hr | Active: 1 hr
vegan, lactose-free
Nutritional value / piece: 78 kcal
, Fat: 3 g
, Carbohydrate: 10 g
, Protein: 2 g

Gyoza have been one of my favourites for a long time, but I haven't dared make them myself until now. I thought they'd be very complicated and difficult, and I resigned myself to just enjoying them in restaurants. What a mistake! The dough and the filling can be prepared so easily that I can’t believe I didn't try them out sooner. Forming the little pleats only takes a bit of practice, but you can even do that with your eyes shut once you've got the hang of it. A simple alternative is to press the edges of the dough together using a fork to seal them. Serve the gyoza immediately so they are nice and crispy on the outside and soft on the inside. Dip in the hot, spicy sauce and enjoy!


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


240 g white flour
½ tsp salt
1 ½ dl water, hot


1 tbsp sesame oil
1 red onion, cut into thin rings
2 spring onions incl. green parts, onions finely chopped, greens set aside
2 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
60 g mixed mushrooms, finely chopped
80 g white cabbage, finely chopped
1 carrot, coarsely grated
1 tbsp rice vinegar
1 tsp sesame oil
¼ tsp salt


1 tbsp soy sauce
1 tbsp rice vinegar
½ tsp chilli flakes

Shaping and preparing the gyoza

oil for frying
3 tbsp water
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How it's done

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Mix the flour and salt in a bowl. Add the water, stirring constantly. Shape the dough into a ball, knead for approx. 3 mins until smooth. Cover and leave to rest at room temperature for approx. 1 hr.


Heat the oil in a frying pan. Stir fry the onion, spring onions and garlic for approx. 3 min. Add the ginger and mushrooms, fry for another 5 mins. or so. Reduce the heat, add the cabbage, carrots and vinegar, simmer for approx. 2 mins. Place the filling in a bowl, mix in the sesame oil, add the salt and cool.


Cut the spring onion greens into thin rings. Mix together the soy sauce, rice vinegar and chilli flakes, add the spring onion greens and set aside.

Shaping and preparing the gyoza

Shape the dough into a roll approx. 30 cm long. Cut the roll into 20 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 9 cm in diameter). Place 1 tsp of filling on each piece of dough. Brush a little water onto the edges of the dough circles. Press together the edges with your thumb and forefinger. Heat the oil in a non-stick frying pan. Fry the gyoza for approx. 2 mins. in batches with the flat side down, remove, reduce the heat, place all the gyoza back in the frying pan, add the water, cover and steam for approx. 5 mins. Remove the lid, fry the gyoza for a final 2 mins. until they are crispy, plate up and serve with the dip.


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