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–+ servings

Pan-Fried Vegetarian Tofu Gyoza (Plant-Based Potstickers)

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Author Yuto Omura
Servings 20 gyoza

Ingredients 
 

Gyoza Filling

  • 100 g firm tofu
  • 50 g fresh shiitake mushroom (fresh, not dried) roughly diced
  • 50 g canned 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 Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp yellow miso paste (awase) (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

Instructions 

Filling and Assembling

  • Prepare the ingredients for the filling according to the list above and place them in a large mixing bowl.
    tofu and vegetable gyoza filling ingredients in a metal bowl
  • Mix until the tofu has broken up and all the ingredients are evenly distributed.
    tofu and vegetable gyoza filling mixed in a metal bowl
  • Hold the gyoza wrapper flat and add ½-1 tbsp of filling to the center. Make sure to leave a border around the edge.
    tofu and vegetable gyoza filling on a round gyoza wrapper
  • Wet the edge lightly with water, then gently fold the wrapper in half without letting the edges touch and pinch one corner.
    gyoza wrapper folded in half ready to begin pleating and sealing
  • Make pleats on one side of the wrapper, pressing them on the flat side to seal.
    pleating the edges of a gyoza wrapper to seal tofu and vegetable gyoza
  • Repeat until the whole gyoza is sealed and tap the base to flatten.
    complete homemade tofu and vegetable gyoza in hand

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.
    tofu and vegetable gyoza frying in a pan
  • 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.
    tofu and vegetable gyoza steaming in a pan
  • Mix 1 tbsp rice vinegar, 2 tsp Japanese soy sauce (koikuchi shoyu), ½ tsp chili oil (rayu) and ¼ tsp ground black pepper in a small bowl for your dipping sauce.
    mixing gyoza sauce in a small glass bowl
  • Plate up and enjoy!
    pan-fried tofu and vegetable gyoza on a white plate arranged in a circle around a bowl of gyoza dipping sauce

Notes

  • I used large (9.5cm/3.75inches in diameter) gyoza wrappers for this recipe. If using smaller wrappers, the recipe will make more than the number stated.
  • Freeze uncooked tofu gyoza for later meals rather than refrigerating to prevent sogginess.
  • Cook frozen gyoza directly without thawing to maintain flavor and texture, perfect for quick meals or spontaneous cooking.
  • Store frozen gyoza for up to 1 month; avoid room temperature or refrigerated storage for uncooked gyoza.
  • Refrigerate cooked gyoza leftovers for up to 24 hours and re-fry to restore crispiness; do not freeze cooked gyoza as it deteriorates texture.
  • Serving suggestions: freshly cooked rice, plant-based miso soup, cucumber pickles.