These Vegetarian pork gyoza dumplings are a DEAD RINGER, if not better than traditional pork gyoza dumplings. The dumplings are filled with a combination of beyond meat, cabbage, fresh ginger, garlic, green onions, sesame oil, and sriracha. I am offering two easy ways to cook them; saute’/steamed in a pan or steamed in a bamboo steamer.
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Vegetarian Pork Gyoza Dumplings
Two things: one, We just ate 50 dumplings; two, I just tricked my husband into eating these Vegetarian pork gyoza dumplings and he loved them! I also made them with pork alongside the Vegetarian version and he liked the Vegetarian version better. That was a major win for me. I’m planning on more vegetarian trickery now.
These Vegetarian pork gyoza dumplings are so easy to make at home. It’s a simple filling using both traditional pork gyoza ingredients paired with Beyond Meat original flavored brats. I simply broke apart the brats and used it like ground pork. Two brats (half the package) made more than 20 dumplings.
Filling and Folding Chinese Dumplings
The filling and folding of the dumplings are what takes the longest, but once you get into a groove it flows easily. I have made these two ways by both making homemade dumpling wrappers and buying it pre-made from the store. At this point, I recommend just buying it. The flavor, cut, and thickness of store-bought dumplings are perfect. I struggled to get the dumplings perfect when I made them myself. Also, it makes the process a little more frustrating.
Can You Buy Chinese Dumpling Wrappers At The Grocery Store?
Yes, there are only a few things I feel are worth it to buy from the store. Among those are pie crust, puff pastry, and dumpling wrappers.
INGREDIENTS YOU NEED TO MAKE GYOZA DUMPLINGS AT HOME
You can make these pork gyoza dumplings either Vegetarian or not. Simply use 1/2 lb. ground pork in place of the Beyond Meat.
- Beyond Meat: Original flavored brats
- Dumpling Wrappers: I used store-bought dumpling wrappers.
- Cabbage: I used Napa cabbage because it is a little more delicate.
- Green Onions: Inside the dumplings and the sauce.
- Garlic: yum
- Ginger: double yum
- Sesame Oil: Inside the Vegetarian pork gyoza dumpling and also for sautéing and the sauce.
- Soy Sauce: I would go for low-sodium.
- Salt: for all the flavor.
- Sriracha: not traditional but does make a difference.
- Sambal Oelek: Chili paste, for the sauce
HOW TO MAKE CHINESE DUMPLINGS AT HOME
These Vegetarian pork gyoza dumplings are so easy to make at home either by sauteing/steaming or using a bamboo steamer.
- Start by making the Vegetarian Pork filling: combine Beyond Meat brats, cabbage, green onions, garlic, ginger, sesame oil, soy sauce, salt, and sriracha. I used my hands to mix everything together evenly.
- Prepare the sauce: As you prepare the vegetables and spices, prepare what you need for the sauce in a small bowl.
Filling and folding the dumplings:
- Set up your dumpling wrapping station: “meat” mixture, wrappers, a small bowl of water, and a baking sheet lined with parchment paper and dusted with cornstarch or flour.
- Begin wrapping: Set down four dumpling wrappers*. Using your finger wet the edges all the way around with water. Place a little more than a tablespoon of “meat” filling in the middle of the wrappers.
- Start folding: Fold the bottom of the wrapper to meet the top of the wrapper, trace the outer edge with more water. Fold the outside edges inward and then pleat the side of the wrapper closest to you over on itself (working from left to right). You can also pleat the entire wrapper. Pinch the edges together firmly.
Two ways to cook Chinese dumplings at home:
- Cook the dumplings: USING A BAMBOO STEAMER: Fill a pan with at least one cup of water. Place your bamboo steamer on top. Line the steamer with leftover cabbage leaves** and place the dumplings on top. Place all layers of the steamer and turn up the heat to medium-high. Steam 15 minutes. SAUTEING/STEAMING: Heat a tsp of sesame oil on medium-high heat. Layer dumplings in a single layer and watch for burning. When one side is browned, carefully*** pour in 1/2 cup water and cover immediately and tightly with a lid. Allow to steam 5 minutes or until done.
THESE VEGETARIAN PORK GYOZA DUMPLINGS GO GREAT WITH:
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The Best Vegetarian Pork Gyoza Dumplings
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 28 dumplings 1x
- Diet: Vegetarian
Description
These Vegetarian pork gyoza dumplings are a DEAD RINGER, if not better than traditional pork gyoza dumplings. The dumplings are filled with a combination of beyond meat, cabbage, fresh ginger, garlic, green onions, sesame oil, and sriracha. I am offering two easy ways to cook them; saute’/steamed in a pan or steamed in a bamboo steamer.
Ingredients
1 package of dumpling wrappers (this will make about 22–28 dumplings)
VEGETARIAN PORK MIXTURE:
2 Beyond Meat Brat Links (original flavor)
1 cup finely chopped cabbage
3 green onions, thinly sliced
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
1 Tbsp sesame oil + 1 tsp for sauteing
1 Tbsp soy sauce (low sodium)
1/4 tsp salt
1 tsp sriracha
SAUCE:
1/4 cup soy sauce
1 tsp brown sugar or Swerve brown sugar substitute
1 tsp Sambal Oelek (chili paste)
1 green onion, thinly sliced
1 Tbsp fresh ginger, grated
1 clove garlic, minced
Instructions
- Start by making the Vegetarian Pork filling: combine Beyond Meat brats, cabbage, green onions, garlic, ginger, sesame oil, soy sauce, salt, and sriracha. I used my hands to mix everything together evenly.
- Prepare the sauce: As you prepare the vegetables and spices, prepare what you need for the sauce in a small bowl, stir everything together.
- Set up your dumpling wrapping station: “meat” mixture, wrappers, a small bowl of water, and a baking sheet lined with parchment paper and dusted with cornstarch or flour.
- Begin wrapping: Set down four dumpling wrappers*. Using your finger wet the edges all the way around with water. Place a little more than a tablespoon of “meat” filling in the middle of the wrappers.
- Start folding: Fold the bottom of the wrapper to meet the top of the wrapper, trace the outer edge with more water. Fold the outside edges inward and then pleat the side of the wrapper closest to you over on itself (working from left to right). You can also pleat the entire wrapper. Pinch the edges together firmly.
- Cook the dumplings: USING A BAMBOO STEAMER: Fill a pan with at least one cup of water. Place your bamboo steamer on top. Line the steamer with leftover cabbage leaves** and place the dumplings on top. Place all layers of the steamer and turn up the heat to medium-high. Steam 15 minutes. SAUTEING/STEAMING: Heat a tsp of sesame oil on medium-high heat. Layer dumplings in a single layer and watch for burning. When one side is browned 2-3 minutes, carefully*** pour in 1/2 cup water and cover immediately and tightly with a lid. Allow to steam 5 minutes or until done.
Equipment
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LaTourangelle Toasted Sesame Oil
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* Doing four at a time (or more) makes it go much faster.
** Lining the bamboo steamer with cabbage leaves keeps the dumplings from sticking. They will stick without this.
*** Be careful. There is sesame oil in the pan, water + oil will sputter and steam. Pour it in an stand back making sure children and pets are not in the area. Hold the lid of the pan in front of you to block any oil that may splatter.
- Category: Appetizer
- Method: Steam
- Cuisine: Chinese
Keywords: vegetarian dumplings recipe, gyoza recipe pork, vegetarian chinese dumplings, homemade dumplings, chinese dumplings, pork gyoza, vegetarian pork gyoza, vegetarian chinese dumplings, steamed dumplings, vegetarian steamed dumplings, how to make chinese food at home, chinese dumplings recipe, chinese dumplings at home,
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