Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein


Index » Sides » Gyoza


  • 1/2 cup soy mince (rehydrated in 1/2 cup hot water)
  • 1/2 cup cabbage, shredded and boiled in the pan
  • 150g mushrooms, diced
  • 1 tablespoon each diced garlic and ginger
  • 5 spring onions, diced
  • 2 tablespoons soy sauce
  • salt and pepper
  • 2 tablespoons vegan dashi sauce
  • 2 tablespoons plain flour
  • gyoza wrappers
  • vegetable oil for frying
  • water for steaming


  1. Mix all of the ingredients for the filling in a large pyrex bowl. Allow to cool.
  2. Place about a teaspoon of the filling in the centre of a wrapper.
  3. Wet the edge of the wrapper with water.
  4. Fold the wrapper in half and pleat the edges so that the bottom of the gyoza is flat and the top is rounded.
  5. Heat 1 tablespoon vegetable oil in a saucepan. Cook the gyoza (flat-bottom down) for one minute. Then add 1/2 cup water. Put the lid on, turn the heat down and simmer for 4 minutes. Remove lid, turn up heat and cook for 1-2 minutes to evaporate the water and crisp up the bottoms.
  6. Serve with dipping sauce (2 T soy sauce, 1 T rice vinegar, 2 drops tabasco).