Green Matcha Vegan Gyozas
Gyoza Wrapper
  • 2 1/2cups all-purpose flourplus extra
  • 1/2tsp salt
  • 1/2tsp matcha green tea powder
  • 2/3cup hot watermore if needed
  • 1tbsp vegetable oil
  • 2tbsp sesame oilplus extra for cooking gyozas
  • 1cup white or brown mushrooms, finely chopped
  • 1 small onion, finely diced
  • 1cup finely shredded green cabbage
  • 3 garlic cloves, minced
  • 1tbsp peeled and grated gingerroot
  • 1tbsp rice wine vinegar
  • 2tbsp low-sodium soy sauce or tamari
  • salt and pepper to taste
Dipping Sauce
  • 3tbsp low-sodium soy sauce or tamari
  • 1tbsp rice vinegar
  • 1tbsp maple syrup
  • 1/2tsp sesame oil
  • toasted sesame seeds
  • 1 shallot or small onion, peeled and finely chopped
  • sriracha, to tasteoptional
  1. To make wrapper, in large bowl (either regular mixing bowl or bowl of electric mixer), mix together flour, salt, and matcha powder. Add water and oil and stir to combine, or use dough hook on electric mixer (if using). Remove from bowl and knead for about 3 to 5 minutes, until you have smooth, soft dough. If dough is too sticky, add flour, 1 Tbsp at a time. If dough is too dry, add water, 1 Tbsp at a time. Form a ball, wrap in reusable cling film alternative, and let rest, refrigerated, for 30 minutes.
  2. Divide dough into 2 pieces as this makes it easier to work with. Dust work surface with a little flour and roll dough out until it’s about 1/16 inch thick. Using cookie cutter, cut out circles, 3 inches each. Gather leftover dough into a ball and let rest while repeating this step with the second ball of dough. Repeat until all dough is used. Lay wrappers in rows on parchment paper or dust with flour if stacking (to prevent them from sticking together). Use wrappers immediately or store in airtight container in fridge or freezer.
  3. To make filling, in large pan, heat oil over medium heat. Add mushrooms and let cook, undisturbed, for 3 to 4 minutes. Stir. Add onion, cabbage, garlic, ginger, soy sauce or tamari, and rice vinegar. Sauté 5 minutes, or until veggies are soft and cooked through and flavors are combined. Season to taste. Set aside and let cool or pour into bowl and stir frequently to speed up the cooling. Drain.
  4. To fold gyoza wrapper, place 1 heaping tsp filling in center of a dough circle (gyoza wrapper). If you’ve rolled the dough out too thick, you can use your hands to stretch out dough slightly. Brush edge of wrapper with water and, if using dumpling press, press dough together until sealed. If pressing by hand, fold into a fan pattern, or as desired, making sure the seams are sealed. Place in single layer on parchment-lined baking sheet. Repeat this process with all wrappers. Gyozas are ready to be cooked or can be frozen at this stage.
  5. To make dipping sauce, in bowl, whisk together soy sauce or tamari, rice vinegar, maple syrup, and 1/2 tsp sesame oil. Set aside.
  6. To cook gyozas, heat a little sesame oil in pan over medium heat. Add gyozas in single layer, being careful not to overcrowd pan. Fry for 3 to 4 minutes, or until bottoms are golden brown. Pour in 1/4 cup water to loosen them from pan. Use caution at this stage as water and oil may splatter. Cover with lid and steam for 7 to 8 minutes, or until all water has evaporated.
  7. Remove from pan and sprinkle with sesame seeds and green onions or chives. Serve with dipping sauce and sriracha, if desired.
Recipe Notes

Per dumpling: 47 calories; 1 g protein; 1 g total fat (1 g sat fat); 8 g carbohydrates (1 g sugars, 1 g fiber); 117 mg sodium