Surprise Gyoza

by on September 23, 2006
FavoriteLoadingAdd to Recipe Box

Surprise Gyoza

What surprise lurks in the heart of this Japanese gyoza dumpling?

Peach and Pluot Gyoza

Surprise! It’s peaches and pluots. And it’s my entry in the Sugar High Friday Surprise Inside event, which Alanna was sweet enough (get it?) to let me enter late.

This one’s easy; in fact, taking the photos took much longer than making this simple dessert. Plus, I had the help of my assistant, the lovely Ms. E., in putting them together, so it can truthfully be said that even a child can make these.

I'm ready for my close-up Gyoza

Surprise Gyoza

These tiny desserts take a little effort to put together but cook in minutes.


  • 1 peach, peeled and diced small
  • 1 pluot or plum, diced small
  • 1 tsp. agave nectar or sweetener of choice (see note)
  • ½ tsp. corn starch
  • ⅛ tsp. cinnamon
  • ½ tbsp. wine of choice (I used Pinot Grigio)
  • ½ tsp. lemon juice
  • about 20 gyoza wrappers (or potstickers or wonton wrappers), see Notes below


  1. Put the diced fruit into a microwavable bowl and add all ingredients (except the wrappers). Nuke for 2 minutes, stirring after one minute.
  2. Set a steamer basket over water that comes just below the bottom of the basket. If you’re using a metal steamer, spray it lightly with non-stick spray. Remove one wrapper at a time, keeping the rest of the stack covered with a damp cloth. Place about 1-2 teaspoons of fruit filling on the wrapper, brush the edges with water, then fold one edge over the fruit. Press it together to seal, starting from the bottom (close to the fold) in order to keep the juices from running out. Stand it up on the fold, press it down slightly to form a flat base, and crimp the edges a little to form ruffles. (If you’re using wonton wrappers, you will form a triangle and may not be able to get the same ruffled effect.) Put it on its bottom in the steamer and repeat with the other wrappers.
  3. Bring the water to a boil, and steam for about 7 minutes. Remove from the steamer and keep them in a covered container–they do dry out quickly if you’re not careful.


Vegan gyoza can be hard to find, though they are a little more available than vegan eggroll wrappers. Look for them in Asian grocery stores, and always check to make sure there is no egg in the ingredients.

I added a little stevia to the filling to make it sweeter, so you may want to consider adding a little more sweetening, depending on the sweetness of the fruit.

Preparation time: 30 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): 4

Nutrition Facts

Serving size: 5 gyoza. Calories: 126 Fat grams: <1 carbohydrates: 26 sugar: 6.2 sodium: 183 fiber: 1.5 protein: 3.6 cholesterol: 0 [>

Makes a nice afternoon snack for…um…let’s say 3 people. E. said, and I quote, “5-stars, kid-friendly, recipe of the week!”

Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

{ 8 comments… read them below or add one }

1 Savannah March 1, 2012 at 9:11 am

Hey there! I was wondering what the nutritional value was of this recipe?



2 Susan Voisin September 29, 2012 at 12:06 pm

Sorry it took me so long, but I now have nutritional info up for this recipe.


3 Jim B September 29, 2012 at 1:39 pm

My heart now runs on bypass. Your recipes make that old heart sing. Thank you. I think your site is enhanced with pictures, but I do not need the pictures in the printed recipes. On the sites that use instruction pictures, the download can become unwieldy, and most any picture just takes up unnecessary space on an in-the-kitchen recipe sheet. You might provide a link for people that want to repeat the recipe on another web site, so the pictures can appear there.


4 Allyne September 29, 2012 at 1:56 pm

Printer layout looks good! I’m glad it fits in one page, and you still get the little photo. Stars don’t distract me, they are a keeper too!


5 Caroline September 29, 2012 at 2:07 pm

I agree with you re the stars. Distracting. Also, I do not like the Prep Time, Cook Time and Total Time being so prominent. And why the total time? We all add. When I hit the Print box, I was disappointed that it went directly to Print mode. Sometimes I want the print page to save in my files. Couldn’t do that now.

I so much appreciate your constant efforts to get us and keep up on the vegan track, and I really appreciate your always wanting to improve your website.!


6 Mary Ferguson September 29, 2012 at 2:19 pm

Hi – I don’t own a microwave. What is the best way to complete the first step without one? Many thanks.


7 Susan Voisin September 29, 2012 at 2:30 pm

You can cook it in a small saucepan on the stove for about 3-5 minutes, stirring constantly.


8 Sue baker September 29, 2012 at 5:49 pm

I like to print out my recipes on a 4 by 6 index card. I almost always have to leave out a lot of information to get them to fit on just two sides.
My 3 ring binder was getting to unwieldy to use. with the cards, I can easily search through the file.

So while I appreciate your efforts, it doesn’t really help me much at all. What would be helpful is a selection to print on a 4 x 6 index card.


{ 1 trackback }

Previous post:

Next post: