Vegetarian Gyoza
Makes about 25-40 dumplings (depending on the size of wrapper and amount)
Equipment
- sauce pan / non-stick skillet
- towel
- 2 bowl
Ingredients
- 1 pack Round Gyoza or dumpling Wrappers
- 1 15-oz pack Firm Tofu drained and crumbled
- 6 Mushrooms finely minced (any selection of shiitake, brown or white)
- 1/4 head Green Cabbage finely chopped
- 1 Carrot grated
- 1 pinch Sea Salt
- 2 stalks Green Onion minced
- 3 cloves Garlic minced
- 1 inch Fresh Ginger grated
- 2 tbsp Mirin
- 3 tbsp Soy Sauce
- 2 tbsp Toasted Sesame Oil
- 1/2 tsp Sea Salt to taste
- Cracked Black Pepper to taste
Dipping Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Water
- Chili flakes and Sesame Seeds to taste
Instructions
Preparation
- Start by pressing out all excess water from your tofu—wrap it in a clean towel and gently squeeze. Let it rest while you warm 1 tsp of oil in your sauté pan over medium heat.
- Add mushrooms to the pan with a sprinkle of salt. Let them release their earthy moisture, then stir in the cabbage, carrots, and crumbled tofu. Sauté until the cabbage is soft and everything is vibing together.
- In a large bowl, combine green onions, garlic, ginger, mirin, soy sauce, sesame oil, salt, and pepper. Fold in your warm sautéed veggies and tofu. Taste the filling and adjust the seasoning until it sings to you.
Folding
- Keep a small bowl of water close. Add a spoonful of filling to each wrapper. Wet the edge of one half with your finger.
- Fold bottom to top, press to seal the center, then make 3-4 delicate pleats on each side, locking your intention in every crease. Press the edges gently to close your moon-shaped parcels.
Cooking Instructions
- Warm a non-stick skillet on medium. Add a bit more than 1 tbsp oil. Arrange your gyoza close together, flat-side down.
- Optional (but divine): Mix 1 tbsp cornstarch with ⅓ cup water and pour into the pan to create golden "wings." Cover with a lid and steam for 8 minutes.
- Remove the lid, raise the heat, and let the bottoms crisp up until beautifully golden—about 2-3 minutes.
Serve
- Mix your dipping sauce and serve it with your golden gyoza. Breathe in. Give thanks. Enjoy every bite.
Notes
Freeze uncooked folded dumplings on a tray in a single layer for 30–40 minutes. Once solid, transfer to a sealed bag or container.
Note: Avoid refrigerating folded gyoza—the wrappers will weaken. You can save the filling for 2–3 days in the fridge if needed.
Note: Avoid refrigerating folded gyoza—the wrappers will weaken. You can save the filling for 2–3 days in the fridge if needed.
Tried this recipe?Let us know how it was!