Veggie Gyoza Recipe

Prepare cabbage

Thinly slice the Napa cabbage. Place in a large bowl and sprinkle with 1/2 tsp salt. Let sit 8–10 minutes to draw out water, then squeeze handfuls firmly over the sink or a colander to extract as much liquid as possible. Measure the drained cabbage — you should have about 2 cups packed.

Cook mushrooms

Heat a nonstick skillet over medium heat with 1 teaspoon neutral oil. Add the finely chopped shiitake mushrooms and sauté 4–5 minutes until softened and most moisture has evaporated. Transfer mushrooms to a large mixing bowl to cool slightly.

Combine vegetables and tofu

To the bowl with mushrooms add the squeezed cabbage, grated carrot, sliced green onions, minced garlic, minced ginger and crumbled pressed tofu.

Season and bind filling

Add 1 tablespoon sesame oil, 1.5 tablespoons soy sauce, 1 tablespoon vegetarian oyster or mushroom soy (if using), 1/2 tsp salt, 1/4 tsp white pepper and 1 tablespoon cornstarch to the mixture. Mix thoroughly with a spoon or your hands until evenly combined and slightly sticky. Taste and adjust seasoning (add a little more soy or salt if needed). Keep filling covered in the refrigerator while you prepare wrappers.

Set up assembly station

Lightly dust your work surface with the 1 tsp flour. Place a small bowl of the 1/4 cup water nearby for sealing and keep the gyoza wrappers covered with a damp towel so they don’t dry out.

Fill and fold

Working with one wrapper at a time, place it flat in your palm. Spoon about 1 teaspoon to 1 tablespoon of filling into the center (depending on wrapper size). Dip your fingertip in water and moisten the edge of the wrapper. Fold the wrapper in half to make a semicircle, press the center to seal, then create 3–4 small pleats along one side while pressing each pleat to the sealed edge so the dumpling is tightly sealed. Repeat until all wrappers are filled (about 30 dumplings). Place finished gyoza on a tray lined with a lightly damp towel so they don’t stick or dry out.

Pan-fry and steam (potsticker method)

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons neutral oil, swirling to coat. Arrange gyoza flat-side down in a single layer without crowding (cook in batches if needed). Fry for 2–3 minutes until the bottoms are golden brown.

Steam to finish

Carefully pour 1/2 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until the wrappers become translucent and filling is cooked through. Remove lid and continue cooking 1 minute to let remaining moisture evaporate and crisp the bottoms slightly. Drizzle 1/2 tsp sesame oil over the cooked gyoza if desired, then transfer to a serving platter. Sprinkle toasted sesame seeds and chopped cilantro or chives for garnish.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (or a pinch of chili flakes) and 1/4 teaspoon sugar or honey until the sugar dissolves. Stir in the thinly sliced green onion. Taste and adjust balance — add a splash more vinegar for tang, more soy for saltiness, or more chili for heat. Serve sauce alongside the gyoza.