These vegan teriyaki gyoza dumplings is one of recipes that I can’t even believe how delicious it is! Considering the fact that it accommodates so many food allergies and sensitives, as well as being made using all whole food plant based ingredients!
Being vegan, gluten free and soy free I always felt like I was missing out on things like dumplings and gyoza! I would see dumplings on a menu or pass by the gyoza in Trader Joes and think “I wish these were gluten free so I could eat them!” I’ve gotten much more creative in creating all types of delectable cuisine that I could actually enjoy and share!
Several months ago I decided to make some crispy spring rolls using rice paper. Since rice paper is made using with just rice its completely gluten free. I sautéed them on the pan and they were great but it still needed some perfecting.
Soy Free Alternatives
I decided to make a more classic dumpling filling using Pumfu as the base. Pumfu is a soy free “tofu” made using 100% pumpkin seeds. It’s honestly life changing! Whether you are soy free or not I recommend using it in this recipe and cooking with it in general.
To me, it has so much more flavor than tofu, it’s naturally firm so you don’t have to take the time to press it and pumpkin seeds have so many health benefits! Including being packed with zinc, which is a mineral that’s great for your immune system and is anti-viral. It absorbs so much flavor and caramelizes really well for a meat alternative.
You can find pumfu at a lot of grocery stores now, health food stores, places like Whole Foods but if it hasn’t rolled at a place near you, you can buy it online at the Foodies website.
For the Teriyaki sauce I use, this one Coconut Secret. It’s naturally vegan, gluten free and soy free and it is so tasty. I love that there is a soy free teriyaki sauce product that makes this recipe easier to make!
Alternatives to Pumfu
Pumfu is a substitute for tofu, so if you do want to use tofu in this recipe and you’re not concerned with soy, feel free! It will still be delicious. I recommend getting extra firm and always buying organic when it comes to soy.
I often get questions from people in other countries who don’t have access to certain plant based products, in that case if you can’t get it online I recommend just substituting with things you can find.
For example, sautéd sweet potato bits would also being really yummy in this dish. Don’t be afraid to experiment with recipes, you might come across something you absolutely love by making your own adaptations.
A healthier alternative to traditional dumplings
The sort of magical secret ingredient to this recipe is recipe paper! It’s literally the glue that holds it all together and is magical in the way you can transform the flavor and texture of it. We always think of rice paper traditionally in cold dishes but applying oil and heat to them is truly a revelation, especially when you’re gluten free!
I have yet to find an egg roll or dumping paper product that does not have gluten in it and is vegan.
Rice paper is also really inexpensive, you can use white or brown rice paper for this recipe just depending on your preference. I used white in these. Rice paper is delicate but don’t be intimidated by using it, the key is just to not over soak them. And if you mess up at first, don’t worry about it! We’ve all been there.
How to use rice paper
I like to use a shallow bowl and fill it with room temperature water. Then submerge your rice paper for about 5 seconds making sure the whole rice paper sheet is submerged and wet. Then place it onto a cutting board or plate and it will start to soften up a little more as you put your dumplings together.
For this recipe, I add some maple syrup and teriyaki sauce to the soaking water before adding in the rice paper in. This allows a little sugar and flavor to be absorbed to the rice paper and will allow it have a more caramelize a bit when you cook them. It’s a little step that really adds to the texture.
Creating healthier gyoza dumplings
Since gyoza aka pot stickers are known to have that extra crisp from literally sticking to the pot, I wanted to create that same texture. To ensure extra crispiness without a deep fryer I also make sure to let the dumplings dry for about 20 minutes before cooking them.
Get creative in the kitchen…
To speed up the process I bring in my hair dryer on low heat to dry them up quickly, cuz why not? I know it sounds a little odd but it works. This part however is totally optional but fun and saves a little time!
Adding in unique vegan ingredients
I added a lotus chip to each of these for that extra crispy texture and flavor as well. The teriyaki dumplings on their own will be crispy if you don’t want include the lotus chip. The brand I get my lotus root chips from is Good Roots and I love the seaweed flavor. Since lotus root has great health benefits I like to incorporate them into my cooking when I can. They are also make a great vegan gluten free snack!
A healthier alternative to deep frying
Most of my recipes are made using as little oil as possible, and uses healthy cooking oils. For this recipe there is no need to deep fry them yet you still get the same amount of flavor and crunch.
There are two options you can do, pan frying or air frying. The air fryer will allow you to use less oil but will still be just as crispy, if not more! Pan frying is far less oil than deep frying and I use avocado oil because it has a high smoke point. Meaning the oil will not become rancid because you can safely heat it to higher temperatures.
Why avocado oil?
Avocado oil is my preferred cooking oil to use because it has a neutral flavor and is 100x healthier than vegetable oils and gmo oils like canola, peanut and soy oil we often find in fried food. To remove a little excess oil after their cooked, I place the dumplings on a cloth or paper towel for a minutes on each side.
(see the air fryer options below the recipe)
- FILLING INGREDIENTS:
- 1-2 garlic cloves, minced
- 1 in piece of ginger, grated
- 1 8 oz package of pumfu, crumbled into small bits (or firm tofu in not soy free)
- ⅓ Napa cabbage, chopped into small bits
- 2 scallions, chopped
- 3 shitakte mushrooms, diced
- ¼ cup + 2 tbs teriyaki sauce (I used “Coconut Secret: Coconut aminos Teriyaki sauce”)
- 1 tbs avocado oil
- 1 tsp siracha or ¼ tsp cayanne (optional)
- ½ tsp sea salt
- DUMPLING:
- 1 package of rice paper, white or brown rice
- 3 cups filtered water
- 1 tbs maple syrup
- 1 tbs teriyaki sauce
- 6-8 lotus chips (optional)
- Chop and mince all filling ingredients according to instruction.
- To a sauté pan on medium heat, add all the filling ingredients to the pan and mix until well combined.
- Continue stir as you go for 15-20 minutes. Add 2-3 tablespoons of filtered water to deglaze the pan if neededTo, usually happens at the 10-15 min mark.
- Once the filling is cooked turn off the heat and set aside.
- Fill a large shallow bowl with filtered water, 1 tbs of each maple syrup and teriyaki sauce and whisk until combined.
- Place your rice paper into the water for about five seconds. Then place on a clean cutting board or plate. To the Center of the rice paper add 3 tablespoons of your filling in a rectangle shape.
- Then gently take the rice paper and that is closest to you and fold it over the filling, then fold the left side in over the filling and the right side and over the filling. Then roll it away towards you creating your wrapping dumpling. Soak another piece of rice paper for 5 seconds and place onto the cutting board or plate. Place a lotus chip (if using) in the middle of your rice paper and place the first dumpling on the lotus chip. Repeat the same process of folding the rice paper over the dumpling to create a second layer and set aside. Repeat this process to make about 8 dumplings, remembering to have 2 layers of rice paper on each dumpling.
- Then allow them to cool for about 20 mins on a plate before cooking.
- To a sauté pan, add 3 to 4 tablespoons of avocado oil and heat up for a few minutes on medium heat. Using tongs place 4 dumplings (or as many fit easily onto your pan) sauté for 3 to 5 minutes, then flip for an additional 3 to 5 minutes. Using the tongues I flip them on all the areas where there is rice paper so the entire dumpling becomes crispy for a few minutes.
- For the air fryer version see notes below! 
These store really well refrigerated and almost taste better as leftovers. I enjoy them either cold or pop them in the fryer or oven to heat them up. I feel like I have amazing restaurant quality leftovers when these are in my fridge!
Can I air fry them instead?
Absolutely! If you have an air fryer, you can definitely use it for this recipe! They are so crispy in the air fryer and allow you to use a little less oil. To air fry, spray or brush them with some avocado oil on each side and place them in at 400F for 8 minutes. Then flip them using tongs and cook for an additional 5 minutes.
Whether you decide to air fry or pan fry, these dumplings are just delicious! They’re very hot initially so I recommend cutting them in half and cooling for at least 5 minutes before eating. You’ll want to dive right in because they smell so incredible but trust me when I tell you, they are hot!
I like to serve them with a dipping sauce of coconut aminos and a little lemon juice and sriracha mixed in. I top the sauce with some Japanese gomasio (which is a mixture of salt, sesame seeds and seaweed) and some extra scallions for garnish.
Enjoy! If you make these please comment below and let me know how they were. Feel free to tag me on Instagram @justinecolbert and let me know how you enjoyed these vegan teriyaki dumplings!
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