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Tempeh and Kale Steamed Gyoza [Vegan]

I had a real hankering for gyoza (more than usual) the other night, so I whipped up these little guys. Gyoza, or potstickers, or dumplings (they go by many names) are really very easy. If you've never made them before, don't be frightened. It's basically just a minced stir-fry that's wrapped in dough and steamed. Super easy. Pinky promise. See entire recipe at http://www.produceonparade.com/produce-on-parade/tempeh-kale-steamed-gyoza

Tempeh & Kale Steamed Gyoza [Vegan]

This Recipe is :

Dairy FreeVegan



Cook Time



  • 1 Tbsp. sesame oil
  • 1/2 small red onion, minced
  • 3 large garlic cloves, minced
  • 3 oz. crimini mushrooms, minced
  • 2 large celery stalks, minced
  • 8 oz. block of tempeh, minced
  • 4 large kale leaves and stems, minced
  • 1 Tbsp. fresh ginger, minced
  • 2/3 cup soy sauce
  • 1 Tbsp. agave nectar
  • 1 package of 40 circular wonton/gyoza/pot sticker wrappers

Dipping Sauce

  • 2 Tbsp. rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. agave nectar
  • 1/2 Tbsp. sweet chili sauce
  • dash of sesame seeds


  1. In a large rimmed frying pan, heat the sesame oil over low.
  2. In a food processor, pulse the onion, garlic, and mushrooms until minced. Add to the sesame oil and sauté for a few minutes.
  3. Now, add the celery, tempeh, and kale to the food processor and pulse until minced. Add to the sesame oil and sauté for a few minutes.
  4. Mince the fresh ginger by hand and add it to the frying pan.
  5. Add the soy sauce and agave nectar to the frying pan and continue to sauté, stirring often, for about 10 minutes.
  6. Meanwhile, whisk all the dipping sauce ingredients in a small bowl. Fill a separate small bowl with water for making the gyoza.
  7. When making the gyoza, I like to do them in batches. Make as many as will fit in the steamer without touching and while they’re steaming, assemble more. To assemble the gyoza, place about ½ Tbsp. of the filling in the center of the wrapper. Dip your fingers in the small bowl of water to wet the edges of the circle. Fold in half, and crimp along the edges, pressing very firmly to close the wrapper edges.
  8. Place as many gyoza as will fit on a parchment paper lined steamer basket. Steam for about 5 minutes. Remove and repeat with remaining gyoza. This recipe should use all the wrappers and filling.
  9. Serve hot with the dipping sauce.






Kathleen Henry hosts the vegan food/healthy lifestyle blog, Produce On Parade and is native to Alaska. She is a food research enthusiast, foodie, Mammographer and bleeding heart. She stands against the exploitation of all creatures and reflects such in her cooking. She features commonplace ingredients, as Alaska doesn’t lend many exotic ingredients. Find out more at Produce On Parade.



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29 comments on “Tempeh and Kale Steamed Gyoza [Vegan]”

Click to add comment
Allison Watters
3 Months Ago

Jed Matthews

Keziah Singh
3 Months Ago

Leah Kate Thomas

Keziah Singh
08 Feb 2016

Leah Kate Thomas p

Keziah Singh
08 Feb 2016

Pfffft WHAT-ever

Cleria Fehlberg
3 Months Ago

I like!

Enirdanxela Wilde
3 Months Ago

Seb Veg

Seb Veg
08 Feb 2016

Miam miam mais la j'en peut plus lol

Enirdanxela Wilde
08 Feb 2016

moi j'aadore les gyoza ça fait longtemps que j'en ai pas mangé il faut que j'en trouve c coréen

Janine Shazaam
3 Months Ago


Jess Berkeley
3 Months Ago

Kelly Micallef McAllister

Kelly Micallef McAllister
07 Feb 2016

Mmmmm Easter Gyoza!

Sara Willemse
3 Months Ago

Jessy Willemse

Emily Locklear
3 Months Ago

I make mine with nappa, carrots, onions, shitaki mushrooms and garlic, also make the dough from scratch and pan fry for a crispy bottom. #potstickers

Hershal Walker Cuyler
08 Feb 2016

Thanks for sharing

Libby Langham
3 Months Ago

Louise Langham

Naomi Bree Green
3 Months Ago



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