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Gyoza vegan, the vegan recipe of classic Japanese meat ravioli

Vegan gyoza

Making vegan gyoza at home isn’t as difficult as it sounds. They are easy to make and the end result will blow everyone away.

The vegan gyoza are the revisited version of the classic Japanese ravioli to please those who do not use animal derivatives. Thus, instead of the usual meat filling, we will use a mix of stir-fried vegetables that will make this dish even lighter. The dough will obviously be egg-free , but with the use of these ingredients you will still make a very tasty vegan recipe.

Gyoza are usually served as an appetizer in traditional restaurants or on stalls during popular festivals. Serve them with some spicy and spicy sauce : we offer them with a soy sauce and rice vinegar!

Vegan gyoza
Vegan gyoza

Preparation of the vegan gyoza recipe

  1. Take a bowl and add flour, seed oil, a pinch of salt and water and mix.
  2. Transfer the mixture to a work surface and knead for 5 minutes until a smooth and homogeneous dough is obtained. Wrap it in plastic wrap and let it rest in the fridge for an hour .
  3. Meanwhile, wash the vegetables and slice them finely and separately as well as the mushrooms.
  4. Heat a drizzle of extra virgin olive oil in a pan and fry the leek with the minced garlic, a pinch of salt and a drop of water.
  5. After 5 minutes add the mushrooms and cook waiting the same time before adding the carrots, skipping everything over high heat for a few minutes.
  6. Wash and grate the ginger, take the pulp with your hands and squeeze to collect the juice.
  7. Deglaze the vegetables with a swirl of soy sauce. Turn off the heat and leave to cool in a bowl.
  8. Take the ravioli dough from the fridge and roll it out with a rolling pin on a floured work surface until it is 1 mm thick .
  9. Form 8 cm diameter discs with a pastry cutter.
  10. Stuff each disc with a teaspoon of vegetable filling, slightly moisten the edges with water, close the discs and seal them with your fingers and then with a fork.
  11. In a pan, heat a drizzle of seed oil and fry the ravioli on the base. Add a cup of hot water, cover with the lid and lower the heat, cooking for 5 minutes .
  12. Meanwhile, in a small bowl, create the sauce by combining 4 tablespoons of soy sauce, 3 tablespoons of rice vinegar, a pinch of ground chilli and chopped chives.
  13. Serve your vegan gyoza hot with the sauce!


You can keep vegan gyoza in the fridge both cooked and raw. If they are raw, place them on a plate, sprinkle them with flour and cover them with a transparent film; if they are cooked, close them hermetically in a container. Keep them both ways for a maximum of 3 days.

Another idea straight from Japan … Japanese rice balls , try them now!

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