Vegan gyoza are such a treat and they’re perfect to share with friends. These vegan asparagus and mushroom gyoza with chilli-soy dipping sauce look spectacular at a vegan dinner party, and the gyoza dough is easy to make if you haven’t got pre-made dumpling wrappers.
Gyozas are small Japanese dumplings that can have different fillings, and this vegan recipe is suitable for anyone wanting gyoza that are vegan, vegetarian or just meat-free.
The vegan gyoza dough is made in a food processor, which brings the ingredients together easily.
We would recommend keeping the dough covered in clingfilm as you work to prevent it from drying out.
You can also store the shaped dumplings in the fridge for 4-5 hours before steaming covered in clingfilm.
The mushroom and asparagus work well together, but if asparagus is out of season or you can’t get it, you can use finely chopped cabbage instead.
The sesame seeds add texture while the flavour marries the vegan gyozas together with the dipping sauce. The dressing is simple yet delicious. If you like your dressing hotter or milder, then feel free to adjust the chilli.