Vegetarian gyoza (dumpling). Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese veggie stuffed Vegetable Dumplings (Potstickers) made with Homemade Dumpling Wrappers (gluten-free). My mother's traditional recipe for Gyoza, Japanese dumplings. You can get the gyoza wrappers at Woolworths and Coles!

To my surprise, they actually had vegetarian gyoza on the menu. For some reason, vegetarian gyoza is difficult to come. These vegan dumplings are filled with Asian seasoned tofu and vegetables and should be Vegan Dumplings with Tofu (Gyoza). You can have Vegetarian gyoza (dumpling) using 24 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vegetarian gyoza (dumpling)

It's of Stuffing for gyoza-.
It's 2 of sweet potato (1/2 butternut squash).
Prepare 3 tbsp of minced ginger.
Prepare 1 tbsp of minced garlic.
You need 1 of large onion, chopped.
Prepare 2 cups of shiitake mushrooms, chopped.
Prepare 1 1/2 cups of cabbage, finely shredded.
Prepare 1 1/2 cup of carrot, finely shredded.
You need 1 cup of chinese chives (or garlic chives), finely chopped.
Prepare 1 tsp of white pepper.
Prepare 2 tbsp of sesame oil.
It's 3-4 tbsp of shaoxing wine or dry sherry.
Prepare 2 tbsp of soysauce.
Prepare 1 tsp of sugar.
Prepare to taste of Salt.
You need of Gyoza wrap-.
You need 1 pack of Gyoza wrapper.
Prepare of (Or check my homemade gyoza wrapper recipe).
Prepare 1 bowl of water (for wrapping).
It's of Cooking oil to cook your gyoza.
It's of Dipping sauce.
It's 3 tbsp of soy sauce.
You need 1 tbsp of white wine vinegar.
It's 1 of thumb size ginger (thin slices).

These vegetable dumplings are some of the best we've ever tried. The recipe is made with simple ingredients, and you'll never have to order takeout again. Picture has a batch still in tact at the bottom (upside down) and a close up of a dumpling. These Asian dumplings are traditionally vegetarian but can also be stuffed with chicken, seafood, or vegetables.

Vegetarian gyoza (dumpling) step by step

Roast your butternut squash and sweet potato: Cut butternut squash and sweet potato into quarters lengthways, seeds removed fro squash. Roast them in the oven on 180C/350F/Gas 4 for about an hour but take them out half way to urn them round and check. Once they cooked, leave them to cool down and scoop them out into a mixing bowl, mash them up until all mixed together..
In a big pan or wok, turn the heat onto medium high heat, add vegetable cooking oil in then add some garlic, carrots and spring onions. Stir fired them until it cooked then add mushrooms, roasted butternut squash and sweet potato in. Add some Chinese chives and cabbage then mix well. Seasoning with salt, pepper, soy sauce shaoxing wine, sugar and sesame oil. Keep stir fried them until the mixture cooked and the liquid all dry out. Leave it to cool down a little but before start to wrap them up..
Making dipping sauce, add soysauce, vinegar and ginger together. Transfer to dipping sauce bowl.
Time to wrap : Take a wrapper and place it in the palm of your hand. Add 1 tbsp of stuff into the middle. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it's wet all around..
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Fold the wrapper in half over the filling and pinch it in the center with your fingers then use your thumb and index finger, start making a pleat on the top part of the wrapper from the center toward the right and left (about 3 pleat each side). As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger..
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Here’s how a finished gyoza should look like. Repeat until you run out of the filling or wrappers..
Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Place you dumpling or gyoza any clockwise and fry them on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 mins..
Add a small cup of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the dumplings or gyoza filling is cooked through. Set aside while you cook the rest. Serve them with dipping sauce.

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