Easy Vegan Gyoza with Teriyaki Ginger Glaze
Easy Vegan Gyoza with Teriyaki Ginger Glaze is a crispy, juicy, and flavorful meal. I’ve made this many times to perfect the texture and taste. The glaze adds a rich, tangy finish. Try it with my Mango Chicken Pasta Salad for a full meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Mango Chicken Pasta Salad and Crispy Air Fryer Cherry Cheesecake Egg Rolls.
Why This Easy Vegan Gyoza with Teriyaki Ginger Glaze Is Pure Comfort
- Crispy texture
- Tangy glaze
- Healthy option
- Quick and easy
What You'll Need for Easy Vegan Gyoza with Teriyaki Ginger Glaze
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 60 g wheat flour
- 30 g cornstarch
- 1 cup water
- 200 g vegan ground meat
- 1 cup shredded cabbage
- 2 green onions, thinly sliced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp garlic, minced
- 1 tsp sugar
- 1/4 tsp chili flakes (optional)
- Optional: Chili oil
- Optional: Sesame seeds
- Optional: Pickled daikon
- Optional: Cilantro
📝 Ingredient Notes
- Wheat flour: Use all-purpose flour for best results.
- Vegan ground meat: Substitute with crumbled tofu if needed.
- Cabbage: Shred finely to avoid excess moisture.
- Soy sauce: Use low-sodium if preferred.
- Rice vinegar: Adds a tangy balance to the glaze.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Helps prevent gyoza from sticking and ensures even cooking. → See on Amazon
- Measuring spoons — Ensures accurate seasoning for consistent flavor. → See on Amazon
How to Make Easy Vegan Gyoza with Teriyaki Ginger Glaze
- Make the wrapper: Mix flour, cornstarch, and water. Knead until smooth. Let rest for 10 minutes.
- Prepare the filling: Mix vegan ground meat, cabbage, green onions, ginger, soy sauce, rice vinegar, and sesame oil. Season with salt and pepper.
- Assemble the gyoza: Divide the dough into small balls. Flatten into round wrappers. Add filling in the center. Fold and seal edges.
- Cook the gyoza: Heat a non-stick skillet. Cook gyoza until golden. Add a bit of water, cover, and steam for 5 minutes.
- Make the glaze: Mix soy sauce, rice vinegar, garlic, sugar, and chili flakes. Heat until simmering.
- Glaze and serve: Pour glaze over cooked gyoza. Serve warm with optional toppings.
Cook's Tips for Perfect Easy Vegan Gyoza with Teriyaki Ginger Glaze
- Texture: For crispier gyoza, cook in a hot pan and avoid overcrowding.
- Common mistake and fix: If the filling is too wet, drain cabbage with a paper towel before mixing.
- Flavor: Use fresh ginger and garlic for the best taste.
- Time: Make the wrappers ahead and store in the fridge for up to 2 days.
Storing & Reheating Easy Vegan Gyoza with Teriyaki Ginger Glaze
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare filling and wrappers ahead and assemble when ready to cook.
Freezing Easy Vegan Gyoza with Teriyaki Ginger Glaze
Freeze in a single layer for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5–7 minutes. Microwave: Microwave for 1–2 minutes for quick reheating.
Recipe Notes
- Chef tip: For extra crunch, fry gyoza in a pan first, then finish in the oven.
- Best substitution: Replace vegan ground meat with finely chopped mushrooms for a rich flavor.
- Make-ahead: Assemble gyoza and refrigerate for up to 12 hours before cooking.
- Scaling: Double the recipe for a larger batch. Use a large mixing bowl for easier handling.
- Troubleshooting: If the dough is too sticky, add a bit more flour. If too dry, add a splash of water.
Want to level up this recipe?
Air fryer — Cook gyoza evenly and achieve a crispy exterior without oil. → Check price on Amazon
Easy Vegan Gyoza with Teriyaki Ginger Glaze
Ingredients
Main Ingredients
- 60 g wheat flour
- 30 g cornstarch
- 1 cup water
- 200 g vegan ground meat
- 1 cup shredded cabbage
- 2 green onions, thinly sliced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp garlic, minced
- 1 tsp sugar
- 1/4 tsp chili flakes (optional)
Optional Toppings
- Chili oil
- Sesame seeds
- Pickled daikon
- Cilantro
Instructions
- Make the wrapper: Mix flour, cornstarch, and water. Knead until smooth. Let rest for 10 minutes.
- Prepare the filling: Mix vegan ground meat, cabbage, green onions, ginger, soy sauce, rice vinegar, and sesame oil. Season with salt and pepper.
- Assemble the gyoza: Divide the dough into small balls. Flatten into round wrappers. Add filling in the center. Fold and seal edges.
- Cook the gyoza: Heat a non-stick skillet. Cook gyoza until golden. Add a bit of water, cover, and steam for 5 minutes.
- Make the glaze: Mix soy sauce, rice vinegar, garlic, sugar, and chili flakes. Heat until simmering.
- Glaze and serve: Pour glaze over cooked gyoza. Serve warm with optional toppings.
Notes
- Chef tip: For extra crunch, fry gyoza in a pan first, then finish in the oven.
- Best substitution: Replace vegan ground meat with finely chopped mushrooms for a rich flavor.
- Make-ahead: Assemble gyoza and refrigerate for up to 12 hours before cooking.
- Scaling: Double the recipe for a larger batch. Use a large mixing bowl for easier handling.
- Troubleshooting: If the dough is too sticky, add a bit more flour. If too dry, add a splash of water.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer for up to 1 month.
- Oven reheat: Reheat in a 350°F oven for 5–7 minutes.
- Microwave reheat: Microwave for 1–2 minutes for quick reheating.
- Make ahead: Prepare filling and wrappers ahead and assemble when ready to cook.
Nutrition Per Serving
- Calories: 180
- Protein: 8g
- Fat: 8g
- Carbs: 20g
- Fiber: 2g
- Sugar: 2g
- Sodium: 450mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Vegan Gyoza with Teriyaki Ginger Glaze FAQs
Yes, assemble the gyoza and store in the fridge for up to 12 hours. Cook just before serving.
If the filling is too wet, drain the cabbage before mixing. Cook gyoza in a hot pan and avoid overcrowding.
Yes, freeze the gyoza in a single layer for up to 1 month. Cook directly from frozen in a pan or air fryer.
Use crumbled tofu, finely chopped mushrooms, or lentils for a meat-like texture.
Mix soy sauce, rice vinegar, garlic, sugar, and chili flakes. Heat until simmering and pour over the cooked gyoza.
A Warm Final Note
I can’t wait for you to try Easy Vegan Gyoza with Teriyaki Ginger Glaze and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
