Asian dim sum snack: vegan gyoza

Have you heard of gyoza? These Japanese dumplings are incredibly delicious. Also vegan! Nina dives into the kitchen for us and makes this dim sum snack with white cabbage and king oyster mushrooms. In short, very healthy, tasty and a party on the table. ‘The king oyster mushrooms provide a meaty texture and are therefore accessible to everyone, even the biggest meat lovers.’  

Vegan gyoza, a dim sum snack from Japanese cuisine

I hope for your sake that you have already had a taste of the savoury and Asian flavours of a gyoza at a Japanese restaurant. If not, I invite you to try this relatively simple recipe and be surprised. In terms of texture and flavour, you can compare it to a - originally Chinese - dumpling. The big difference is in the way it is prepared. Unlike the dumpling, the gyoza is not only steamed but also briefly fried on high heat beforehand. This way, the gyoza literally gets a crispy coating and, in my opinion, just that extra touch to make it even more flavourful. Whereas normally these Japanese appetisers are often made with pork, I prepared this vegan gyoza with white cabbage and king oyster mushrooms. 

Vegan gyoza is easy to make

When presented with these Asian stuffed crispy pillows, it may seem complicated to make at first. But... I can assure you that it is not that bad! First of all, you don't have to travel all over the place, because the gyoza sheets are simply available at Albert Heijn supermarkets. These thin yet firm wonder sheets are made of wheat, soy, corn and water and are easy to use. Read the recipe step-by-step and I am sure you will manage to conjure up these delectable vegan gyozas on the table too. 

Getting started with the vegan gyoza.

Why king oyster mushroom in vegan gyoza?

Personally, the king oyster mushroom one of my favourite mushrooms. It has a firm texture and a nutty flavour. They are hugely versatile and can absorb all flavours well. The strong meaty texture of the foot of the king oyster mushroom acts as an excellent meat substitute that even the biggest meat lovers can appreciate. For me, a very good reason to add this fungus as a hero to my vegan gyozas. 

Recipe: vegan gyoza with white cabbage and king oyster mushrooms

Japanese vegan gyoza: this Asian dim sum snack is a feast for the table! If you haven't tried this delectable snack before, now is the time to make it yourself. With a sustainable twist, because instead of meat I use white cabbage and king oyster mushroom in this recet.

No ratings yet

Print Recipe Pin Recipe

Preparation 1 hour hr 15 minutes mins

Preparation 15 minutes mins

Course appetiser, side dish

Cuisine Japanese

Servings 30 gyoza

Kitchenware

• frying pan with lid 

Ingredients

  

1x2x3x

Gyozas

• 30 happy belly gyoza sheets 
• 2 toes garlic
• 1 thumb ginger
• 4 king oyster mushrooms
• 4 stems spring onion
• 150 gr pointed cabbage
• 3 el sesame oil
• 2 el soy sauce

Dressing

• 2 el soy sauce
• 3 el hoisin sauce
• 1 fluorescent hot sauce/ sriracha sauce
• 1 el rice vinegar

Garnish

• 2 stems spring onion
• sesame seeds

Instructions

 

Gyozas 

• Defrost the happy belly gyoza sheets in good time.
• Chop the pointed cabbage & king oyster mushrooms very finely.
• Cut the spring onion into fine rings.
• Finely grate the ginger & garlic.
• Heat 1 tbsp sesame oil in a deep frying pan.
• Add the finely chopped pointed cabbage, king oyster mushrooms and ginger and simmer for +/- 15 minutes until it has shrunk and the liquid is out.
• Add the garlic, spring onion and 2 tbsp soy sauce and fry for another 5 minutes.
• Ladle the gyoza contents into a bowl and leave to cool a little.
• Take the gyoza sheets apart, dip your finger in a bowl of water and gently smear the edges (that way it will stick when you fold the sheets).
• Add the pointed cabbage-mushroom mixture with a tablespoon in the centre of the gyoza. Make sure you can still fold the gyoza closed.
• Then fold the sheet in half and press the edges together.
• Fold the edges closed like an accordion as visualised in the picture. 
• Heat 2 tbsp sesame oil over high heat in a frying pan and spread the oil well over the bottom.
• Fry the gyoza on the even side in the pan until the underside becomes crispy.
• Add half a glass of water and put the lid on the pan to continue steaming the gyoza for 3-4 minutes until the water is absorbed and the gyoza are no longer white.

Dressing

• Mix the soy sauce, hoisin, sriracha and rice vinegar to make a dressing.

Serving

• Serve the gyoza on a plate or board.
• Drizzle the dressing over the gyoza.
• Top with chopped spring onion and sesame seeds.

Notes

Are the gyoza not yet cooked but the water has already evaporated? Then add another 1 tbsp of water and continue steaming. Is the dough already cooked, but is there still water in the pan? Then remove the lid from the pan and let the gyoza continue cooking until the water is completely absorbed and the underside is crispy again.  

Keyword vegan recipe, Asian food, drinks board, gyoza

Vegan gyoza: the end result

I am very curious to see your own creation of these vegan gyoza. If you like it, share the end result of your creation in your story and tag @thegreenlist.nl & @niensgreens and inspire your followers with this amazing dish.

View more recipes from thegreenlist.nl

• Earlier, Nina made: vegan bao buns with jackfruit.
• Also check out Nina's: vegan Italian drinks board.
• For Indian inspiration: easy vegan Indian recipe on the table: green beans and potato curry.
  
  
  

Photo credits: Nina van Gils.