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Vegetarian Pan-Steamed Gyoza Dumplings

Today I introduce you to Pan-Steamed Vegetarian Gyoza Dumplings. There are a lot of ways to cook Gyoza in Japan and this is my mother’s original recipe which is easy and delicious.

This time I used only vegetables. I used Shiitake mushrooms, cabbage and tofu. You can add any kind of ground meat if you want.

Also, I used Wonton wrappers because I can’t find Japanese Gyoza wrappers around here. I explain how to wrap the filling and provide you with easy-to-follow directions with pictures in my recipe PDF. If you can find Gyoza wrappers, of course you can use those.

When you hear “Pan- Steamed”, you might think you need a special pan. Don’t worry, you can cook this with just a regular pan. I think the wrapping part takes a little bit of time, but it is worth it because Gyoza are very delicious!!

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Cook the cut vegetables and season.

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Wrap the filling with wrappers. If you want to store Gyoza, you can keep them in the freezer using a plastic freezer bag.

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Cook with 1/4 cup of water in a pan with a lid.

Detailed and visual instructions can be found in the recipe PDF:Pan-Steamed Vegetarian Gyoza Dumplings

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Here is a tip for storing ginger. Peel the skin and wrap it with kitchen paper and then with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).


Ingredients (about 35 pieces)
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6 Shiitake Mushrooms

4 Cabbage Leaves

3.5 oz. (¼ pack) Firm Tofu

1 Tbsp. Soy Sauce

1 tsp. Grated Ginger

¼ tsp. Salt

¼ tsp. Pepper

Wonton Wrappers

Sesame Oil for cooking

Water for steaming


Detailed and visual instructions can be found in the recipe PDF:Pan-Steamed Vegetarian Gyoza Dumplings


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Gluten-Free Chicken Dumpling

Shaomai (Chinese dumpling) is basically Chinese dim sum, which is pork meat wrapped in a skin made from flour.

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In my recipe I used ground chicken meat and summer rolls skin, which is made from rice starch and tapioca starch. The taste is definitely amazing, and it is healthy and gluten-free!

It takes about 60 minutes to prepare and cook this recipe, but it is worth the effort because this dumpling has great quality protein and vitamins, and it is very delicious! You can have this as a main dish with rice because rice is a great match!

You can get summer rolls skin at many grocery stores in the US so please try it!!


{Ingredients (15 pieces)}

1 small Onion

3 Dried Shiitake Mushrooms

4 Tbsp. Potato Starch or Corn Starch

½ lb. Ground Chicken

½ tsp. Salt

1 Tbsp. Cooking Sake

1 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

½ Tbsp. Pure Sesame Oil

1 tsp. grated Ginger

4 pieces Rice Paper Skin (made from rice and tapioca)

Some Green leaves such as cabbage (for keeping dumplings from sticking)


Here is my recipe in PDF (7 MB): Chicken Dumpling


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Japanese Pan-Fried Dumpling

Japanese Pan-Fried Dumpling (Gyoza) comes from Chinese food. The recipe was slightly adjusted for Japanese tastes. It is a very popular dish in Japan. Therefore, we have a lot of restaurants for dumplings and also we cook homemade dumplings. There are many ways to cook dumplings, such as pan-fry, steam, deep-fry and boil.

Today I introduce you to pan-fried dumpling which is the most popular way to cook dumplings in Japan.

In this recipe I show you how to make a dumpling wrapper, but you can also find prepared dumpling wrappers at Asian markets and they are easy to cook with.

This time I used ground chicken for the filling but you can use pork, beef or shrimp instead of chicken. Also in regard to vegetables for the filling, you can use any vegetables you want, such as cabbage, mushroom, tofu, herbs and so on.

My mother used to cook with just chicken and green onion for the filling because she said we enjoyed the chicken taste, and we did!

Enjoy your homemade dumplings!


{Ingredients (servings 4)}

2 ½ cups Flour

200 ml plus 1 cup Water

½ tsp. plus a pinch of Salt

1 lb. Ground Chicken

½ cup chopped Green Onion

1 Tbsp. Cooking Sake

1 Tbsp. plus 2 tsp. Pure Sesame Oil

1 Tbsp. Soy Sauce

1 tsp. grated Ginger

1 tsp. grated Garlic

1 Tbsp. Vegetable Oil (for frying)


Here is my recipe in PDF (7 MB): Japanese Pan-Fried Dumpling