We’re taking a traditional Chinese dish and kicking it up a notch with my recipe for Green Matcha Vegan Gyoza’s. You’ll get the antioxidant power of green tea matcha in a flavorful vegetable dumpling.
If you’ve made my recipe for How To Make Plant-Based Perogies, then you’re already a pro! This recipe uses the same dough with the addition of matcha powder. To save time, I’m using a dumpling press that I found on Amazon.
How To Make Green Matcha Vegan Gyozas
This recipe for Green Matcha Vegan Gyozas is split into 5 parts – but it takes under 1 hour. It looks like a lot on the recipe card below, but I’m going to show you how simple this is. You’ll start with your Gyoza wrapper, which is going to be the dough, then the filling, dipping sauce, garnish and the cooking process.
To create the savoury filling, you’ll want to add your veggies with soy sauce and rice vinegar. Sautee that for 5 minutes or until the veggies are soft. Form your gyozas the same way you would perogies.
To create the dipping sauce that pairs deliciously with your gyoza, simply whisk all ingredients together in a bowl.
Your final step is to sauce and steam them and voila! You’re done.
More Recipes To Enjoy
If you enjoyed this recipe, you will enjoy my vegan recipes for How To Make Vegan Sushi and
Rainbow Summer Rolls.
I Love Hearing From You
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy these Green Matcha Vegan Gyozas in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintGreen Matcha Vegan Gyozas
Antioxidant power of green matcha in a flavorful vegetable dumpling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 35–40 dumplings 1x
- Category: Dumplings
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Gyoza Wrapper
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 tbsp vegetable oil
- ½ tsp matcha green tea powder
- 2/3 cup (150ml) hot water (more if needed)
Filling
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup mushrooms, finely chopped
- 1 onion, finely diced
- 1 cup cabbage, finely shredded
- 2 tbsp soy sauce or tamari
- 1 tbsp rice wine vinegar
- Salt and pepper to taste
Dipping Sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- ½ tsp sesame oil
Garnish
- Toasted sesame seeds
- Spring onions or chives, diced
- Sriracha sauce
For Cooking
- Vegetable oil for frying
- ¼ cup of water for each batch
Instructions
-
Option to use a stand mixer for this stage. Mix flour, salt and matcha powder in a large bowl. Add water and oil, stir to combine or use a dough hook on the mixer. Knead for about 3-5 minutes until you have a smooth soft dough. If the dough is too sticky add flour 1 tbsp at a time. If the dough is too dry add water 1 tbsp at a time. Form a ball, wrap in cling film and let rest refrigerated for 30 minutes.
-
Divide dough into two pieces as this makes it easier to work with. Dust your work surface with a little flour and roll out into about 2mm thick.
-
Using a water glass or cookie cutter (Amazon) cut out 3” wide circles using as much dough as possible. Gather leftover dough into a ball and let rest while repeating this stage with the 2nd ball of dough. Repeat until all the dough is used. Lay wrappers in single file on parchment paper or dust with flour if stacking, otherwise, they will stick together.
-
Use wrappers immediately or store in an airtight container in the fridge or freeze.
Vegetable Filling
-
Heat oil in a large pan over medium heat. Add mushrooms and let cook undisturbed for 3-4 minutes. Stir in onions, carrots, cabbage, garlic ginger, soy and rice vinegar. Sautee for 5 minutes or until veggies are soft and cooked through and flavors are combined.
-
Set aside and let cool or pour into a bowl and stir frequently to speed up the cooling.
Fold Gyoza
-
Option to use a dumpling press (Amazon). If you’ve rolled your dough out too thick you can use your hands to stretch out the dough slightly. Place one heaping tsp in the center of the dough. Brush the edge with water and if using a dumpling press, press dough together until sealed. If pressing by hand fold into a fan pattern or as desired making sure the seams are sealed.
-
Repeat this process with all the wrappers.
-
Gyozas are ready to be cooked or can be frozen at this stage.
Dipping Sauce
-
In a bowl whisk together all ingredients.
Cook Gyozas
-
For this stage use a pan with a lid. Heat oil in a pan over medium heat. Add gyozas being careful not to overcrowd the pan. Fry for 3-4 minutes or until the bottoms are golden brown.
-
Pour in ¼ cup of water. Use caution at this stage as it could splatter. Cover with a lid and steam for 7-8 minutes or until all the water has evaporated.
-
Remove from the pan and sprinkle with sesame seeds and spring onion. Serve with dipping sauce and sriracha (if desired).
