Vegetarian Tofu Gyoza

Vegetarian Tofu Gyoza

  • Serves 2-3
Rated by 47 people
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Make healthy and delicious gyoza with this easy-to-follow gyoza recipe. Gyoza is the Japanese name for the dumpling served in Asian restaurants as an appetiser or side dish and this recipe will show you how to make them with a tofu-based vegetarian filling. Serve these bite-size delicacies with a dash of soy sauce alongside your main dish. 


400g firm tofu
150g cabbage
50g spring onion
1 egg
1 tbsp ginger paste
25g bread crumbs
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp salt
gyoza wrappers

How To Prepare

  1. Drain the tofu well. Chop the cabbage and spring onions into fine pieces.
  2. Mix all the ingredients, minus the wrappers, in a large bowl and knead until well combined. Chill until ready to use.
  3. Prepare a bowl of water to wet your fingers and to help seal the gyoza wrappers.
  4. To assemble the gyoza, hold a wrapper in the palm of your hand and put a heaped teaspoon of the filling onto the centre of the wrapper.
  5. Dip your finger in the water and wipe around the edges of the wrapper to help them close together.
  6. Close the edges of the wrapper together and seal the parcel keeping the filling in the centre. Add pleats for a nice decorative touch if you can.
  7. To cook the gyoza, heat some vegetable oil in a frying pan. Fry the gyoza on one side without turning them over. Add 2-3 tbsp water to the pan and cover with a lid to steam cook for on high heat for 3-5 minutes until the water has evaporated. Turn the heat down. Add the sesame oil to the frying pan for flavour. Remove from the heat.
  8. Serve with dipping sauce such as soy sauce mixed with rice vinegar.