Japanese Gyoza

MOL Kitchen
A sweet taste of Japan!
Servings 6 people


Dumpling Wrappers

  • 2 1/2 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1 cup hot water
  • arrowroot (or flour) for dusting

Vegetable Filling

  • 1-2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 onion diced
  • 1 carrot shredded
  • 1/2 stick leek finely chopped
  • 1 cup cabbage shredded
  • 1/2 cup hydrated TVP see recipe below
  • 2 tbsp Braggs
  • 1 tbsp lemon juice
  • 1 tsp chicken-style bouillon

Dipping Sauce

  • 3 tbsp Braggs
  • 1 tbsp lemon juice
  • 1 tbsp agave syrup
  • 1/4 tsp sesame oil


  • 1 tbsp toasted sesame seeds
  • 2 tbsp spring onion sliced


Dumpling Wrappers

  • Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.
  • Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little arrowroot and roll out the dough into about 2mm (1/14-inch) thick.
  • Cut out circles using a glass or cookie cutter (mine is 3-inch wide/8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.
  • Dust the wrappers with some arrowroot before stacking them up, otherwise they will stick together.
  • Use them right away or store in an airtight container in the fridge or freezer.

Veggie Filling

  • Finely chop the veggies and heat the oil in a large pan.
  • Add the hydrated TVP, onions, and carrots and stir-fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with bouillon and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, Braggs, and lemon juice and cook for a further minute to combine the flavors.

Fold Gyoza

  • Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating a hand fan pattern or as desired, making sure to seal the seams.
  • Repeat until the wrappers are used up
  • Now you can freeze the uncooked gyoza or cook them.

Cook Gyoza

  • Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Dipping Sauce

  • Mix all ingredients for the dipping sauce together.

Finishing Touch

  • Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce.
  • Eat and Enjoy-to the glory of God! (1 Corinthians 10:31)

Hydrated TVP

  • Add 1/4 cup of dried TVP to 1 cup of hot water and let it sit for 5 minutes. After the 5 minutes is up, drain the excess water and your TVP is ready.


If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!


  1. Sis. J

    What is the TVP in the bean chili recipie?

    • MOL Services

      TVP is texturized vegetable protein and can be purchased online at something better natural foods. Also, there are some healthful TVP options in the frozen section in many grocery stores, that would work well for the chili recipe.


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