Vegan Gyoza with Cabbage and Edamame Fillings

You heard it here: homemade gyoza > storebought gyoza. These vegan gyoza with cabbage and edamame are absolutely mouthwatering and easy to make at home!


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vegan gyoza with cabbage and edamame fillings

Vegan Gyoza with Cabbage and Edamame Fillings


  • 1 package gyoza wrappers
  • 34 cups chopped cabbage⁣
  • 1 small carrot, finely diced
  • 1 cup boiled edamame beans, finely diced
  • ½ cup dry roasted walnut⁣s, finely diced
  • ¼ cup chopped scallions, 
  • 2 tablespoons tapioca/corn starch, 
  • 1 tablespoon grated ginger⁣
  • sesame oil
  • soy sauce
  • oil and salt to taste
  • hot water⁣


  1. In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cooked through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any. Place sautéd cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with ½ teaspoons salt, & few drizzles of sesame oil. Taste test, then fold in the starch.⁣ 
  2. In a heated non-stick pan (12-inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute. Check to see the bottom is browned, then, slowly pour in ¾ cup of hot water. Cover lid, turn heat to low-med & simmer until all water is absorbed, a brownish lacey layer will form as well. Turn off heat & let gyoza sit in the pan for few seconds before serving.⁣


  1. Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well combined. ⁣

A few tips to wrap the dumplings: 

  1. Let the wrappers come to room temperature.
  2. When pleating on one, cover the rest with a slightly damp paper towel⁣
  3. Filling ingredients should not be too saucy.
  4. Remove as many air pockets as possible when wrapping (most important)⁣ & seal all openings properly by pressing the wrappers firmly.


Find more of WoonHeng’s recipes on @woon.heng.

vegan gyoza with cabbage and edamame fillings

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