High Protein Veggie Gyoza

Packed with plant-based protein and vibrant flavors, these High Protein Veggie Gyoza are a delicious twist on a Japanese classic. Featuring a hearty filling of crumbled firm tofu, shiitake mushrooms, crisp cabbage, and sweet carrots, this recipe blends savory soy sauce and nutty sesame oil for an irresistible umami kick. Wrapped in vegan-friendly gyoza wrappers, these dumplings are pan-seared to golden perfection and steamed to tender softness, combining crispy and chewy textures in every bite. Ready in just 45 minutes, these protein-rich dumplings make a satisfying appetizer, snack, or main dish. Serve them with a tangy soy-based dipping sauce for an exquisite homemade meal that’s vegetarian, high in protein, and bursting with flavor.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Firm tofu
• 150 grams Shiitake mushrooms
• 1 medium Carrot
• 100 grams Cabbage
• 2 large Garlic cloves
• 2 stalks Green onions
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 30 pieces Gyoza wrappers (vegan-friendly)
• 2 tablespoons Vegetable oil
• 120 milliliters Water

Directions

Step 1

Begin by preparing the tofu. Drain, press firmly to remove excess water, and crumble it into small pieces using your hands or a fork.

Step 2

Finely chop the shiitake mushrooms, carrot, cabbage, garlic, and green onions.

Step 3

Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 4

Add the crumbled tofu, mushrooms, carrot, and cabbage to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.

Step 5

Stir in the green onions and soy sauce, mixing everything thoroughly. Cook for an additional 2 minutes, then remove from heat and let the mixture cool for 5 minutes.

Step 6

To assemble the gyoza, place one wrapper flat in your palm. Add about 1 teaspoon of filling to the center of the wrapper.

Step 7

Wet the edges of the wrapper with a small amount of water. Fold the wrapper in half over the filling to form a crescent shape, pressing firmly to seal. Pleat the edges for a traditional look, if desired.

Step 8

Repeat this process with the remaining wrappers and filling until all gyoza are assembled.

Step 9

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet in a single layer, flat side down, ensuring they do not overlap.

Step 10

Cook for 2-3 minutes without moving, until the bottoms are golden brown and crispy.

Step 11

Carefully add 120 milliliters of water to the skillet and quickly cover with a lid. Steam the gyoza for 5 minutes, allowing the wrappers to soften.

Step 12

Remove the lid and let the remaining water evaporate. Cook for another 1-2 minutes to crisp the bottoms again.

Step 13

Serve the gyoza hot with your choice of dipping sauce (soy sauce, rice vinegar, and chili oil make a great combo!).

Nutrition Facts

Serving size	1378.7 grams (1378.7g)

Amount per serving	% Daily Value*
Calories	1856

Total Fat 56.60g	73%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 22.70g
Cholesterol 0mg	0%
Sodium 2165mg	94%
Total Carbohydrate 288.70g	105%
Dietary Fiber 20.80g	74%
Total Sugars 15.10g
Protein 66.50g	133%

Vitamin D 27IU	135%
Calcium 486mg	37%
Iron 8mg	46%
Potassium 1598mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 13.8%

Carbs: 59.8%