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Vegan Dumplings (Vegan Goyza/ Potstickers)

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 crispy pan-fried Vegan Dumplings Recipe is inspired by my granny. She knows I like to eat Garlic Chives Pockets (it’s famous street food in Taiwan, the stuffing typically includes chopped garlic chives, scrambled eggs, and glass noodles.) So every time when it came to making dumplings or Gyoza, she always made this special version for me.

This recipe is suitable for vegan and vegetarian. You can pair the dumplings with Homemade Chili Oil, Asian Cucumber Salad, Tofu Noodle Salad, Seaweed Salad and Seaweed Tofu Soup.

What are 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, and sesame oil, garlic, and ginger, which are wrapped into thinly rolled dough skins. They can be either boiled or fried.

;Garlic Chive Gyoza( Japanese Pan-fried Dumplings)

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. Basically, 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.
  • Tofu: Either firm tofu or extra-firm tofu 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.
  • Ginger: freshly grated ginger
  • Five spice and ground white pepper
  • Corn Starch: use 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?

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 length long.
  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, 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 centre 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 pinch 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 resultig in a round shape.

How to fold Vegan dumplings video tutorial

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 against each other, lined with parchment paper, or simply dust with flour, and freeze for an hour. Then transfer them into ziplock bags or Tupperware and use as desired.

How to store dumplings

How to Pan Fry

How to fry gyoza
  1. Place dumplings on a flat surface dusted with corn starch 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.
  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

Hope you enjoy this recipe!! 

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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.
4.86 from 7 votes
Print Pin 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 approx. 120g
  • 2 oz Mung Bean Glass Noodles (Note1) approx. 50g
  • 4 oz Firm Tofu approx. 120g
  • 2 Tbsp Minced Ginger approx. 10g
  • 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

  • First, we need to make tofu crumbles, and soak mung bean 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 length long.
  • Cut mung bean glass noodles(bean threads) into approx. 0.2 inch/ 0.5 cm in length long by using a pair of scissors.
  • Replace chopped garlic chives, mung bean glass noodles, and turmeric tofu scramble into a mixing bowl
  • Add Salt, five-spice, 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.
  • Folding Dumplings( watch my video)
    and place vegan dumplings on a flat surface dusted with corn starch or flour.
  • Heat 1 tbsp oil in a frying pan(that has a matched lid) over medium-high heat. Place dumplings 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.
  • 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

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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