Vegan Aubergine and Sweet Potato Gyoza

Vegan Aubergine and Sweet Potato Gyoza
I love Japanese food, and there's nothing better than a bit of cruelty-free Japanese food! So here's a recipe for some scrumptious gyoza, which takes around 30 minutes to prepare and 3-6 minutes to cook... perfect! These are super easy, it just takes a bit of prep time and a little bit of fiddling with the folding! Once you get the hang of it, you won't ever need to order Japanese food again.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Vegan Aubergine and Sweet Potato Gyoza


  • 1/2 Medium Aubergine diced into small cubes.
  • 1/2 Medium Sweet Potato diced and boiled until soft, (around 7 minutes).
  • 1 Cup Sweetheart Cabbage (Shredded).
  • 3 Spring Onions cut small.
  • 1 Tbsp Sake.
  • 2 Tbsp Mirin.
  • 2 Tbsp Soy Sauce.
  • 1 Tbsp Brown Sugar.

How to make

  • Mash together the aubergine and sweet potato in a big bowl with a fork.
  • Combine the remaining ingredients with the mashed aubergine and sweet potato in the bowl; mixing well.
  • Fold the Gyoza Wrapper in half. Fill with about half a tsp of this mixture into each wrapper (Gyoza Wrappers can be bought in Japanese stores).
  • Push the end of the Gyoza Wrapper inwards anti-clockwise and pinch.
  • Continue to fold and crimp the Gyoza clockwise until sealed. And firmly seal with water around the edges.
  • Heat one tsp of vegetable oil in a pan and place the gyoza layered around in a circle.
  • Cook for 2 minutes. Add 2 tbsp of water and cover. Cook for a further 2-4 minutes.
  • Serve on veggies or rice and enjoy!

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