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Vegan Gyozas

We often find ourselves enjoying gyozas at restaurants or buying them in plastic packages of six from the supermarket. While the store-bought experience can be disappointing and both options tend to be quite pricey, there's a delightful alternative: making them at home. Although the prospect might seem daunting at first, I've got a relatively simple recipe that you can replicate as many times as you want. With an easy-to-make dough and a delicious vegan filling, the only part that requires a bit of practice is folding the gyozas. But don’t worry—with a little patience, you'll be a gyoza-folding pro in no time!

Season: Any time of the year, but prefferably in Autumn for the best shrooms in your area

Time: 2 hours

Ingrédients (4 people):

- 240 gde farine blanche

- ½ de ccde sel

- 1 ½ dld’eau chaude


  1. In a bowl, mix flour and salt. Gradually add water while stirring constantly until a ball forms.

  2. Knead for about 3 minutes until you get a smooth dough. Cover and let rest for 1 hour at room temperature.

  3. Heat oil in a pan. Sauté the onion, green onions, and garlic for about 3 minutes.

  4. Add ginger and mushrooms, cook for another 5 minutes.

  5. Lower the heat, add cabbage, carrot, and vinegar, then simmer for about 2 minutes.

  6. Transfer the filling to a bowl, add sesame oil, mix well, season with salt, and let it cool.

  7. Slice the green parts of the green onions finely.

  8. Mix soy sauce, rice vinegar, and chili flakes. Add the green onion slices and set aside.

  9. Shape the dough into a roll about 30 cm long. Cut the roll into 20 equal parts.

  10. On a lightly floured surface, roll each piece into a 9 cm diameter disc.

  11. Place 1 teaspoon of filling on each disc. Moisten the edges with a bit of water.

  12. Pinch the edges together with your thumb and index finger to seal.

  13. Heat oil in a non-stick pan. Place the gyozas flat side down and fry for about 2 minutes until golden.

  14. Remove the gyozas, lower the heat, return them to the pan, add water, cover, and let them steam for about 5 minutes.

  15. Remove the lid and cook for another 2 minutes until they are crispy.

  16. Serve the gyozas hot with the dipping sauce.

Nutritional value per serving: 900 kcal | 31 grams of fat | 30 grams of protein

C02 values for the cake per serving:  725 grams of C02

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