A pristinely white, semicircular gyoza styled against a contrasting black plate, the golden-brown bottom of the dumplings are visible, suggesting a delightful crunch. A vibrant, citrusy yuzu sauce dots the plate, sprinkles of black sesame seeds and micro-greens add detail.

Celery Root Gyoza with Yuzu Dipping Sauce

Name: Celery Root Gyoza with Yuzu Dipping Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 medium celery root finely diced; 4 scallions finely chopped; 1 inch ginger grated; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon potato starch; 16 vegan gyoza wrappers; 1/4 cup yuzu juice; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon agave nectar; 1 teaspoon roasted black sesame seeds; for garnish Micro-greens

Crispy dumplings filled with aromatic celery root.

Category Appetizer

Prep 30 minutes

Cook 20 minutes

Style Japanese

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · February 06, 2026

A little about this dish

A fascinating merge of the rustic quality of celery root with the scintillating flavors of Japanese cuisine, this appetizer is a joyous play on textures and tastes. The star ingredient, celery root, is an earthy vegetable with a subtly sweet and nutty flavor, frequently embraced in winter dishes, providing a unique spin to our Japanese-inspired starters.

Ingredients (for 4)

Celery root — 1 medium — finely diced
Scallions — 4 — finely chopped
Ginger — 1 inch — grated
Soy sauce — 2 tablespoons
Sesame oil — 2 tablespoons
Potato starch — 1 tablespoon
Vegan gyoza wrappers — 16
Yuzu juice — 1/4 cup
Soy sauce — 2 tablespoons
Rice vinegar — 2 tablespoons
Agave nectar — 1 tablespoon
Roasted black sesame seeds — 1 teaspoon
Micro-greens — for garnish

Preparation

Step 1 — 🍳🥬🔥

Sauté the finely diced celery root in a frying pan with 2 tablespoons of sesame oil until tender. Then add the finely chopped scallions, the grated ginger, and 2 tablespoons of soy sauce. Stir and cook for another 2-3 minutes before removing from heat. Let the mixture cool down.
Step 2 — 🥟💧👌

Wet the edges of a vegan gyoza wrapper, put a spoonful of the cooled celery root mixture in the center, and fold it over to create a semi-circle. Make sure to press the edges firmly to seal them tightly. Follow this process until all gyoza wrappers are filled.
Step 3 — 🛢️🥟🍳

Heat a generous amount of oil in the same pan where you sautéed the celery root. Place the gyoza in the pan and cook them until the bottoms are golden brown. Add a splash of water and immediately cover the pan with a lid to steam the dumplings and finish cooking them.
Step 4 — 🥣🍋🥢

In a separate bowl, whisk together 1/4 cup of Yuzu juice, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of agave nectar to create the Yuzu dipping sauce.
Step 5 — 🍽️🥟🌱

Serve the cooked gyoza hot with the Yuzu dipping sauce. Garnish the plate with 1 teaspoon of roasted black sesame seeds and some micro-greens.

A final fox tip

You could replace the celery root with other seasonal vegetables. Children could help in folding the gyoza- it is a fun and engaging task. The rich, umami-filled bursts with each bite of these Gyozas make it a delightful start to an elaborate meal or a chic snack for a leisurely evening.