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This tasty recipe was developed for us by Lisa at The Viet Vegan!

These Gyoza – otherwise known as delicious potstickers – are made vegan by incorporating a ground meat alternative and plenty of vegetables. Serve these bite-sized sensations with the accompanying homemade dipping sauce to complete the meal.

50 dumplings

Vegan Goyza
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    For the dumplings:
  • 1 package (340 g) vegan ground meat (I used Lightlife but Yves works as well)
  • 3 leaves cabbage (I used Taiwanese cabbage but green cabbage works well too)
  • 2 green onions, minced
  • 1 Ontario carrot, finely minced (about ½ cup/125 mL)
  • ½ cup Ontario cremini mushrooms, finely minced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • A pinch of salt
  • ¼ tsp black pepper
  • ½ cup water (for sealing the dumplings)
  • 1 package egg-free round dumpling wrappers (52 sheets)
  • Dipping sauce:
  • 1 green onion, finely chopped
  • 1 tsp roasted sesame oil
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • To steam-fry the dumplings (ingredients per pan of dumplings):
  • 1 tbsp vegetable oil
  • ¼ cup water
  • 1 tsp toasted sesame oil


  1. In a large mixing bowl, combine vegan ground meat, cabbage, green onion, carrot, mushrooms, garlic, ginger powder, soy sauce, toasted sesame oil, salt and pepper and combine well. To fold the dumplings, apply water to the edge of half the wrapper. Add about 1 tsp of the mixture to the dumplings and pleat in the half moon shape with about 5 pleats per dumpling. Repeat until filling is used up.
  2. As this makes a lot of dumplings, you can flash-freeze on a sheet and transfer to an airtight container to freeze for 2-3 months.
  3. To make the dumpling sauce, combine all the ingredients in a bowl and mix well. You can omit the sriracha if you prefer no spice.
  4. To cook the dumplings, heat a large non-stick pan over medium heat. Add 1 tbsp of vegetable oil to the bottom and rotate the pan to coat the bottom. Arrange the dumplings around the pan, pleats up. Let cook until you start seeing the bottoms are nicely browned (about 3-4 minutes). Add ¼ cup of water around the edge of the pan and cover to continue cooking until most of the water is evaporated. Remove the lid and let any excess moisture cook off from the bottom of the pan. Drizzle 1 tsp of toasted sesame oil around the edge of the pan and turn the pan to distribute some of the oil. Let cook until the bottoms are nice and crispy. Remove and transfer to a plate.
  5. Serve with bowls of dipping sauce and enjoy!

Recipe by The Viet Vegan for Produce Made Simple

Feeling hungry yet? You will after you watch this video!

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