Gyozas are Japanese dumplings and usually made with pork and cabbage. We made them with veggie crumble and cabbage – even better and cruelty free!
- 1 package of Yves veggie ground or any other vegan minced “meat”
- ½ cabbage head (finely chopped)
- 1 onion (chopped)
- 1 tsp salt
- Olive oil (for frying)
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp mirin (Japanese rice wine)
- Dumpling wrappers (store-bought or homemade)
Start by rinsing and draining your chopped cabbage enough so that there is just a little bit of water left. Warm up a big pan over medium heat and throw in the cabbage, onion and salt. Cook for five minutes until it starts to soften and add in the veggie ground and crumble it with a wooden spoon.
Lower the heat to medium-low and cook for 10 more minutes. It should be quite damp so if it seems too dry, simply add water or a bit of soy sauce. Once it looks well cooked, taste and adjust the seasoning to your taste and turn off the heat.
Now it’s time to prepare our gyoza-making station! You’ll need your dumpling wrappers, the cabbage filling, a spoon and a bowl of water. Start by putting a wrapper on the palm of your hand and add 1 tbsp of filling at the center. Close the wrapper in a half moon shape and seal the opening by dipping your fingers in water and pressing on it until it is perfectly sealed. Repeat until you’ve used all the filling.
Warm up a non-stick pan on medium-high heat with a generous amount of olive oil. Fill it with as many dumplings as you can and cook them on each side until they get crispy and reach a golden-brown color (about 2-3 minutes for each side).
Quickly make the sauce by whisking the soy sauce, rice vinegar and mirin. You can eat the gyozas plain or dip them in the sauce for extra flavor.