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Vegan Dumplings (Vegan Goyza/ Potstickers)

Last Updated on April 16, 2024

These pan-fried Vegan Dumplings originate from China. It’s also called Vegan Gyoza or Vegan Potstickers. Crispy golden dumpling wrappers filled with flavorful vegetable filling. They’re so delicious whether you pan-fried, boil, or steam them.

Garlic Chive Gyoza( Japanese Pan-fried Dumplings)
Garlic Chive Gyoza( Japanese Pan-fried Dumplings)

This Vegan dumpling recipe is inspired by my granny. She knows I like to eat Garlic Chives Pockets (it’s a famous street food in Taiwan, the stuffing typically includes chopped garlic chives, scrambled eggs, and glass noodles.

So whenever it came to making dumplings or Gyoza, she always made this special version for me.

This recipe is suitable for vegans and vegetarians. You can serve these dumplings with Homemade Chili Oil, Asian Cucumber Salad, Tofu Noodle Salad, Seaweed Salad, and Seaweed Tofu Soup.

What are Dumplings?

;Garlic Chive Gyoza( Japanese Pan-fried Dumplings)

Dumplings are Chinese dishes that include pieces of dough wrapped around a filling. The dough is usually made with flour and can be filled with meat, tofu, vegetables, fruits, or sweets.

Savory dumplings are usually served with a soy-based dipping sauce, seasoned with garlic, vinegar, or chili oil.

The most common vegetables in the filling are cabbage, garlic chives, sesame oil, garlic, and ginger, which are wrapped into thinly rolled dough skins. They can be either boiled or fried.

The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子(dumpling) in Chinese and is written using the same Chinese characters.

Following WWII, Japanese soldiers who returned from northeastern China brought home gyōza recipes. So people always get confused between gyoza, potstickers, and dumplings. They are pretty much the same thing.😉

My Dumpling Vegan Recipe

In this Vegan version, I substitute eggs with tofu scramble.

Ingredients for Gyoza
  • Garlic Chives: its flavor is more garlicky than oniony, though not as strong or harsh as a raw clove of real garlic. You can find them in most Asian supermarkets.
  • Glass Noodles: I use mung bean glass noodles (also called bean thread). But if you can’t find it, you can use thin sweet potato starch noodles.
  • Tofu: Either firm tofu or extra-firm tofu (a type of bean curd) can be used in this recipe.
  • Dumpling Wrappers: You can buy them from most Asian supermarkets. Machine-made wrappers are thinner than handmade. 

Seasonings for Vegan Dumpling Filling

Seasonings for Gyoza filling
  • Turmeric Powder: Coloring for crumbled tofu.
  • Vegan Oyster Sauce: L.K.K or Ayam brand
  • Ginger: Freshly grated ginger
  • Corn Starch: Used as a binding agent
  • Salt
  • 2 tablespoons of olive oil or sesame oil. P.S. If the mixture is not sticky enough, you can add

How to Make Vegan Dumplings + Video

How to make Gyoza

First, we need to make tofu crumble and soak glass noodles in boiling hot water until soften.

How to make Gyoza filling
  1. Heat up the frying pan with oil and pan-fry the crumbled tofu with turmeric powder until well coated.
  2. Wash and dry garlic chives, then chop garlic chives in approx. 0.5 cm in length.
  3. Cut glass noodles into approx. 0.5 cm in length long by using a pair of scissors.
  4. Replace chopped garlic chives, glass noodles, and turmeric tofu crumble into a mixing bowl
  5. Add five-spice, of ground white pepper, Vegan oyster sauce, and corn starch.
  6. Mix well until the mixture is a bit sticky. P.S. If the mixture is not sticky enough, you can add 2 tablespoons of olive oil or sesame oil.

How to fold Dumplings

There are many ways to fold dumplings. This one is the most commonly seen.

How to make gyoza
How to fold dumplings
  1. Scoop a spoonful of the mixture into the center of a dumpling wrapper.
  2. Dip your finger in water and smear along the edges of the dumpling wrapper.
  3. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
  4. Seal the filling inside by pleating the edges together with your finger or pinching the edges together.
  5. Putting multiple pleats along the edge, making a wavy edge like a pie crust.
  6. Turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape.

How to Fold Vegan Dumplings video tutorial

How to Pan Fry

How to fry gyoza
  1. After you made all the dumplings, place dumplings on a flat surface lightly dusted with cornstarch or flour.
  2. Heat 1 tbsp oil in a frying pan(that has a matched lid) over medium-high heat. Place them in rows, slightly overlapping each other
  3. Cook until the underside is golden brown, then flip them to the other side.
  4. pour 1/3 cup of water around the dumplings and place the lid on.8
  5. Cook until the water has completely evaporated and the wrapper is slightly translucent on top ( about 2-3 minutes.)
  6. Ready to serve with soy-based dipping sauce.

For the dipping sauce, I use 2 Tbsp light soy sauce, 1 Tbsp black vinegar, 1 clove sliced garlic, 1 tsp of sugar, and 1 Tbsp of water.

To opt for a healthier way to cook them, you can simply boil or steam them.

Garlic Chive Gyoza( Japanese Pan-fried Dumplings)
garlic chive Gyoza inside

made ahead& Freezer Friendly

It’s always a wise idea to make an extra batch because vegan dumplings can be stored in the freezer for up to 3 months.

To store, simply place dumplings on a flat tray without leaning each other, lined with parchment paper, or simply dust them with flour, and freeze for an hour. Then transfer them into ziplock bags or Tupperware and use as desired.

How to store dumplings

Hope you enjoy these pan-fried vegan dumplings! 

More Vegan Asian Recipes

pick up a vegan dumpling from the plate

Vegan Dumplings (Vegan Goyza/ Potstickers)

These pan-fried Vegan Dumplings originate from China. It's also called Gyoza or Potstickers.They're so delicious whether you pan-fried, boil, or steam them.
4.95 from 18 votes
Print Rate
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 30 ea
Calories: 18kcal
Author: SHU-CHUN

Ingredients

  • 4 oz Garlic Chives
  • 2 oz Mung Bean Glass Noodles (Note1)
  • 4 oz Firm Tofu
  • 2 tbsp Minced Ginger
  • ½ tsp Five Spice Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp Ground White Pepper
  • 1 pinch Salt
  • 1 tbsp Vegan Oyster Sauce
  • 4 tsp Corn Starch
  • 2 tbsp Olive Oil or Sesame Oil (Note2)
  • 30 pc Store-Bought Dumpling Wrappers

Dipping Sauce

  • 2 tbsp Light Soy sauce
  • 1 tbsp Black Vinegar (Note3)
  • 1 clove Garlic thinly sliced
  • 1 tsp Sugar or pure maple syrup
  • 1 tbsp Water
  • Diced Scallion optional

Instructions

Make the fillings

  • First, we need to make tofu crumble and soak glass noodles in boiling hot water until soften. Heat up the frying pan with oil and pan-fry the crumbled tofu with turmeric powder until well coated.
  • Wash and dry garlic chives, then chop garlic chives in approx. 0.5 cm in length.
  • Cut glass noodles into approx. 0.5 cm in length long by using a pair of scissors.
  • Replace chopped garlic chives, glass noodles, and turmeric tofu crumble into a mixing bowl
  • Add five-spice, of ground white pepper, Vegan oyster sauce, and corn starch.
  • Mix well until the mixture is a bit sticky. P.S. If the mixture is not sticky enough, you can add 2 tablespoons of olive oil or sesame oil.

Make dumplings (You can watch the video tutorial above)

  • Scoop a spoonful of the mixture into the center of a dumpling wrapper.
  • Dip your finger in water and smear along the edges of the dumpling wrapper.
  • Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
  • Seal the filling inside by pleating the edges together with your finger or pinching the edges together.
  • Putting multiple pleats along the edge, making a wavy edge like a pie crust.
  • Turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape. (Note4)

How to pan fry

  • Heat 1 tbsp oil in a frying pan(that has a matched lid) over medium-high heat. Place them in rows, slightly overlapping each other
  • Cook until the underside is golden brown, then flip them to the other side.
  • pour 1/3 cup of water around the dumplings and place the lid on.8
  • Cook until the water has completely evaporated and the wrapper is slightly translucent on top ( about 2-3 minutes.)
  • Ready to serve with soy-based dipping sauce.

Video

Notes

Note 1: Mung bean glass noodles( bean threads), but if you can’t find them, you can use thin sweet potato starch noodles.
Note 2: Add 2 tablespoons of olive oil or sesame oil If the mixture is not sticky enough,
Note 3: Rice wine vinegar is also ok
Note 4: Make ahead –
It’s always a wise idea to make an extra batch because vegan dumplings can be stored in the freezer for up to 3 months.
To store, simply place dumplings on a flat tray without leaning each other, lined with parchment paper, or simply dust them with flour, and freeze for an hour.
Then transfer them into ziplock bags or Tupperware and use as desired.

Nutrition

Serving: 1pc | Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 91mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg

FUR DIARY

Soldier is waiting for food

Soldier: Is my salad ready?😂

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2 thoughts on “Vegan Dumplings (Vegan Goyza/ Potstickers)”

  1. 5 stars
    Das klingt so köstlich, vielen Dank fürs teilen!
    Danke auch für die Gramm Angaben.
    Viele Grüße sendet,
    Jesse-Gabriel aus Berlin

    That sounds so delicious, thanks for sharing!
    Thanks also for the gram information.
    Sends greetings,
    Jesse-Gabriel from Berlin

    Reply

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