What is Tofu Gyoza (Vegetable Gyoza)?
Gyoza, derived from the Chinese “jiǎozi,” are dumplings traditionally prepared by creating a thin dough from flour and water. This dough serves as a gyoza wrapper to house various fillings. Depending on the cooking method—whether pan-fried, steamed, boiled, or fried—the resulting gyoza is usually dipped in some variation of gyoza dipping sauce.
In Japan, pan-fried gyoza has notably carved out a niche for themselves. Niku gyoza for those filled with ground pork, shrimp gyoza for those packed with shrimp, and vegetable gyoza for the veggie-loaded variants—denote the primary constituents of their respective fillings.
Despite the popularity of meat-based gyoza, the adaptability of these dumplings allows for considerable creativity. Gyoza can be tailored to cater to various preferences by simply substituting traditional ingredients with vegetarian alternatives. This recipe uses tofu as a meat substitute, resulting in an equally appealing, plant-based version of traditional gyoza.
If you want to know more about gyoza, please check out my pork gyoza post.
How I Developed This Recipe
Creating plant-based recipes as a non-vegetarian/vegan is always a challenging yet rewarding, creative, and fun experience for me,. This was especially true when I set out to make this tofu gyoza.
After a lot of trial and error, I finally got this tofu gyoza recipe just right. The tofu gives it a really distinctive texture and flavor.
I’m really proud of this recipe and I’d highly recommend giving it a try!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Tofu and Vegetable Gyoza at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
Roughly dice the shiitake mushrooms, bamboo shoots, wood ear mushrooms, and garlic chives, and grate the garlic and ginger. Add them to a bowl along with the firm tofu, black pepper, sake, mirin, cornstarch, sesame oil, soy sauce, and miso paste.
Mix thoroughly until the tofu has broken up and all the ingredients are evenly distributed.
Hold the wrapper flat in your hands and add between 1/2 and 1 tbsp of filling to the center, making sure to leave a border around the edge.
Lightly wet half of the border and then gently fold the wrapper in half without letting the sides touch yet.
Pinch the corner and make pleats on one side, pressing them down on the other side to seal as you go.
Continue until the wrapper is completely sealed and press all the way around to secure it (make sure there aren’t any gaps!).
Your completed gyoza should look something like this:
Add cooking oil to a large, cold frying pan. The frying pan should be big enough to fit all of your gyoza in a single layer. (If you don’t have a big enough pan to do this, fry the gyoza in batches.) As you place the gyoza inside, spread the oil around evenly.
Heat on medium and fry until crispy and golden underneath. While you wait for them to cook, mix flour and warm water in a bowl to make a slurry. Once the gyoza are crispy underneath, pour the slurry into the pan and place a lid on.
Steam the gyoza until the water is almost gone and then remove the lid. Continue to cook until the slurry has completely evaporated and created a crispy layer underneath the gyoza.
Take a small bowl and mix rice vinegar, soy sauce, chili oil and black pepper.
Use a spatula to carefully loosen the gyoza from the pan and then flip them onto a plate.
Serve with your dipping sauce and enjoy!
Jump to Full Recipe Measurements
How to Store
If you wish to keep your tofu gyoza for later meals, it’s advisable to freeze them before cooking, just like with any other pan-fried gyoza.
There are several benefits to freezing gyoza. Firstly, it’s a significant time-saving strategy. Preparing gyoza by hand, including chopping ingredients, making the filling, and wrapping each gyoza, can be quite time-consuming. By preparing and freezing a large batch, you save yourself this effort in the future.
Another plus point is that frozen gyoza can be cooked directly without thawing, maintaining its original flavor and texture. This offers a convenient choice for hectic days or for simplifying your meal prep. It’s also quite enjoyable to make homemade gyoza on a whim.
Despite the temptation to store uncooked gyoza in the fridge, this is not recommended as the water in the filling can make the dumplings soggy, which we all want to avoid. This tends to happen especially for vegetable gyoza which have higher water content.
If you have cooked gyoza leftovers, they can be stored in the fridge for about 24 hours and re-fried to regain their crispiness. Freezing already cooked gyoza is not advised, as it can cause the texture to deteriorate.
Storage summary
Room temperature – Not recommended.
Refrigerated – Not recommended.
Frozen – Up to 1 month.
I hope you enjoy this Tofu Gyoza recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Plant-based Recipes
- Plant-Based Mabo Nasu (Japanese Mapo Eggplant)
- Kenchin Jiru (Traditional Japanese Vegetable Soup)
- Ginger Miso Soup (Plant-based)
Want more inspiration? Explore my Plant-Based Recipe Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Tofu and Vegetable Gyoza (Plant-Based Potstickers)
Ingredients
Gyoza Filling
- 100 g firm tofu
- 50 g fresh shiitake mushroom (fresh, not dried) roughly diced
- 50 g boiled bamboo shoots roughly diced
- 30 g boiled wood ear mushroom roughly diced
- 30 g garlic chives roughly cut
- ½ tbsp grated garlic
- 1 tsp grated ginger root
- ¼ tsp ground black pepper
- 1 tsp sake
- 1 tsp mirin
- 1 tbsp cornstarch
- 1 tbsp toasted sesame oil
- ½ tbsp soy sauce
- 1 tbsp yellow miso paste (awase miso) (yellow)
Assembly and Cooking
- 20 gyoza wrappers (large size)
- 50 ml warm water
- ½ tsp all-purpose flour
- ½ tbsp cooking oil
Gyoza Dipping Sauce
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- ½ tsp chili oil (rayu)
- ¼ tsp ground black pepper
Instructions
Filling and Assembling
- Prepare the ingredients for the filling according to the list above and place them in a large mixing bowl.
- Mix until the tofu has broken up and all the ingredients are evenly distributed.
- Hold the gyoza wrapper flat and add ½-1 tbsp of filling to the center. Make sure to leave a border around the edge.
- Wet the edge lightly with water, then gently fold the wrapper in half without letting the edges touch and pinch one corner.
- Make pleats on one side of the wrapper, pressing them on the flat side to seal.
- Repeat until the whole gyoza is sealed and tap the base to flatten.
Cooking
- Drizzle the cooking oil into a cold pan and place the gyoza in your preferred formation, using the base of the gyoza to help spread the oil.Turn on the heat to medium and cook until the bottom becomes brown and crispy.
- Make a slurry by mixing 50 ml warm water and ½ tsp all-purpose flour in a small bowl. Pour the slurry into the pan and place a lid on top. Steam until the liquid is almost gone, then remove the lid to allow it to evaporate completely.
- Mix 1 tbsp rice vinegar, 2 tsp soy sauce, ½ tsp chili oil (rayu) and ¼ tsp ground black pepper in a small bowl for your dipping sauce.
- Plate up and enjoy!
Hi, looks delish!
Just letting you know that the link to making the gyoza is broken.
Thanks for the recipe!
Thank you for your comment and letting us know!
It’s fixed now, thanks again!
Hi, these look good. Have you got a substitute for those allergic to mushrooms? I’ve tried several of your recipes and they always work well.
Thank you Esca! I’m sorry to hear about your allergy. I think bamboo shoots would be a good substitute, but otherwise you can just omit the mushrooms and add more of one of the other ingredients if you prefer. Hope this helps, I’m happy you’re enjoying my recipes!