Sweet, spicy, packed with fresh vegetables, and lightly pan fried…these vegetable gyoza are SO much better than store bought! Plus, the homemade sweet chili dipping sauce is a must because part of the reason we eat gyoza is a good dipping sauce, right?! They’re also so much easier than you think. All around one of my favorites.
For years, my family used to buy the super big bag of vegetable gyoza at Costco. Sadly, they stopped carrying it for an unknown reason to me and replaced it with a pork gyoza. Devastating.
Dear Costco, if you are reading this, please bring back the vegan vegetable gyoza and the old chocolate chip formula that was also vegan. I would be forever grateful.
Now, I do like the store-bought gyoza from Trader Joe’s because they are accidentally vegan but there’s not too many in the bag and it can be pretty expensive if you’re eating them all in one sitting like me…
Homemade is always best so I thought why not make my own?!
To make these super easy, I used store bought wonton wrappers! I’ll link to the ones I was able to get down below for anyone also interested, but if you can’t find the same exact ones, hopefully you can find something similar or gluten free wonton wrappers if needed.
making the gyoza filling
The filling for these vegetable gyoza is super simple. I used cabbage, carrots, tofu, kale, miso paste, soy sauce, chili oil, Chinese 5 spice, and tapioca starch to help bind it all together!
Although this mixture of veggies is a really good combination, you could customize this to fit what you have in your fridge.
I will say, I don’t recommend any mushrooms, zucchini or other vegetables that expel a lot of liquid because it may not have the same consistency. I also recommend in investing in a good chili oil paste, like this one. It’s so versatile and it’s also a key ingredient in my Spicy Creamy Instant Pot Ramen which is a must try if you haven’t! Otherwise, feel free to switch it up! I very much support using what you have first.
I finely chopped mine in my food processor, but you could easily do this by hand if you don’t have one! You just want the vegetables to be uniform enough in size where they will stick well together and have no large chunks.
how to fold your gyoza
Folding the gyoza is a lot easier than you think!
Plus, if it’s not perfect it really does not matter. As long as it’s sealed up and the filling doesn’t come out while pan frying and steaming, there is no problem at all! It will be just as delicious, I promise you!
Have fun with it and don’t worry about it too much.
Step 1: Add 2 teaspoons of filling to the center of the wonton wrapper. I used this cookie scoop to make this incredibly easy. Be careful not to overstuff your wrapper. It will be difficult to fold and could break more easily if it is too full! 2 teaspoons I found was the perfect amount!
Step 2: Dip you fingers in water and wet the outline of the square. This is the glue that will hold the wonton wrapper together. Next, fold one corner to the next and seal both sides, creating a triangle (pictured top right).
Step 3: Wet the two of the bottom corners of the triangle and pull the corners downward and fold over top one another (pictured bottom left). Pinch the tails together to make them stay.
Repeat process until you have used up all of your filling! I was able to create about 35 gyoza.
I don’t know about you, but I find this process so therapeutic and relaxing!
Once your little gyoza are ready, time to pan fry!
pan frying gyoza
This is also very easy, but can be a little scary. Hot oil and water can be a bad mix, but we are going to be very careful! Okay?!
Add 1 tablespoon of oil to a medium, medium high heat skillet. Once hot, add in as many gyoza as you can fit without crowding. It is okay if they are touching, but you do not want to layer as you want each one to get a beautiful golden brown side.
After a couple of minutes, or once your gyoza are very golden brown a majority of the oil should have been absorbed by the gyoza. Once golden brown, lower the heat to the lowest setting to allow the oil to cool in temperature before adding in the water.
Once cooler, add in ⅓ cup of water and add the lid to allow the gyoza to steam for 3-5 minutes. Repeat this if you have a second batch of gyoza to cook.
If the oil is too hot, this can cause a lot of splatter so be careful! Use an oven mit if needed and don’t be afraid to wait until you think the oil has cooled enough.
making the sweet chili dipping sauce
Finally, make the dipping sauce! This is incredibly easy and just a couple of pantry staples: maple syrup, soy sauce, chili oil, chili flakes and green onion. Too easy, but seriously so flavorful and so addicting. Plus, it pairs perfectly with the Chinese 5 spiced gyoza.
I am so excited for you guys to try this recipe (do I say that every time?). Gyoza is definitely one of my favorite foods from my childhood and although I am sure this recipe is not traditional, making my own homemade version was so fun.
I’d also love to discuss the loss of vegetable gyoza at Costco with you if that hurt you as much as it hurt me.
Please share your recipe creations with me on social media and don’t forget to comment down below! It’s so fun to see what personal twist you put on it and I love knowing when a substitution worked well for you. It not only helps me, but helps other readers that may have the same questions! You can also pin this recipe for later!
Happy Gyoza making!
Vegetable Gyoza with Sweet Chili Dipping Sauce
- 8 ounces extra firm tofu
- ½ cup cabbage
- ½ cup carrot
- 1 cup kale or spinach
- ½ cup green onion
- 4 cloves garlic
- 1 tbsp tapioca flour can substitute corn starch
- 2 tablespoons tamari can substitute soy sauce
- 1 tablespoon miso paste
- 2 teaspoons chili oil paste
- ½ teaspoon Chinese 5 spice
- 1 package pre-made wonton wrappers vegan
- 1-2 tablespoons oil for frying (I used avocado)
- ¼ cup water for steaming
- Finely chop tofu, cabbage, carrots, green onion, kale and garlic in food processor. You do not want a puree texture, but you do not want any large chunks either (see photo in post for reference).
- Heat a large skillet that has a lid over medium heat with 1 teaspoon of oil. Add in vegetable mixture along along with tapioca starch, tamari, miso paste, chili oil paste, and Chinese 5 spice. Stir often until fully combined, warmed through and fragrant, about 5 minutes.
- Next, fold the gyoza. Add 2 teaspoons of filling to the middle of the wonton wrapper. Dip your fingers in water and wet the outline of the wonton wrapper. This will act as the glue that seals your gyoza together. Then, fold one corner to the adjacent corner and seal the sides, forming a triangle.
- Pull the bottom corners of the triangle downwards and cross tails overtop one another and pinch until shape holds. See helpful step by step photos in post for reference. Repeat process until you have used up all of your filling. I was able to make about 35 gyoza.
- Next, heat 1 tablespoon of oil over medium, medium-high heat in large skillet until hot. Add gyoza to hot skillet one by one and pan fry for 3-5 minutes. They can overlap slightly, but try not to crowd or layer. You want each gyoza to get a nice golden brown on the bottom.
- Once golden brown, a lot of the oil should have been absorbed. However, before adding water, lower the heat and allow the oil to cool to prevent oil splatter.
- Once heat has lowered, carefully add in ¼ cup-⅓ cup of water and add the lid to the skillet. Allow gyoza to steam, about 5 minutes.
- Repeat this process until all gyoza are cooked.
- Lastly, prepare the sweet chili oil sauce by mixing together all sauce ingredients until fully incorporated.
- Serve immediately while gyoza is hot.
- These are the wonton wrappers I used.
- I have not tried freezing these gyoza or cooking from frozen.
- Feel free to customize vegetables based on what you have, but I would not recommend water rich vegetables like mushrooms or zucchini. I believe this may make the mixture too wet, but if you have luck with this, please let me know!
- Folding your gyoza does not need to be perfect! Do not let this intimidate you. Have fun with it.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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