12 Pcs Vegan Gyoza Recipe

Prepare tofu

Wrap the extra-firm tofu in a clean kitchen towel or paper towels and press for 10–15 minutes to remove excess moisture. Crumble or finely chop the pressed tofu into small pieces (roughly 3–4 mm).

Prepare vegetables

Finely shred the napa cabbage (or green cabbage) so it measures about 1 cup packed. Finely dice the shiitake mushrooms and thinly slice the green onions. Mince the garlic and grate the ginger.

Cook filling

Heat a nonstick skillet over medium heat and add 1/2 teaspoon neutral oil. Add the diced shiitake mushrooms and sauté 2–3 minutes until they release moisture. Add the shredded cabbage and a pinch of salt and cook 2–3 more minutes until cabbage wilts. Remove mixture to a bowl and let cool slightly.

Combine filling ingredients

In the bowl with the cooled vegetables, add the crumbled tofu, minced garlic, grated ginger, sliced green onion (reserve a little for garnish), 1 tablespoon light soy sauce, 1 teaspoon mirin, 1 teaspoon sesame oil, toasted sesame seeds (if using), and a pinch of black pepper. Mix thoroughly. Taste and adjust seasoning — it should be savory but not overly salty. Let the filling rest 5 minutes so flavors meld; if mixture is wet, squeeze gently in a towel to remove excess liquid.

Set up an assembly station with a small bowl of water, the gyoza wrappers, and the filling. Keep wrappers covered with a damp towel so they don’t dry out.

Place one wrapper flat in your palm. Spoon about 1 heaping teaspoon of filling into the center (adjust slightly so each wrapper is evenly filled; avoid overfilling). Brush the edge of the wrapper with a little water using your fingertip.

Fold the wrapper in half over the filling to form a half-moon. Starting from one edge, make 3 small pleats on one side of the wrapper, pressing each pleat into the opposite flat edge to seal tightly. Ensure there are no air pockets. Repeat until all 12 gyoza are assembled. Keep finished gyoza on a parchment-lined tray with a slight dusting of flour or rice flour if needed so they don’t stick.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil is hot but not smoking, arrange gyoza flat-side down in the skillet in a single layer without crowding (you may need to cook in two batches).

Fry undisturbed for 2–3 minutes until the bottoms are deeply golden-brown and crisp.

Reduce heat to medium-low. Carefully pour 3 tablespoons water into the skillet (away from you) and immediately cover with a tight-fitting lid to trap steam. Steam for 4–5 minutes until the wrappers become tender and cooked through and most of the water has evaporated.

Remove the lid and continue cooking 30–60 seconds to re-crisp the bottoms. Transfer gyoza to a plate lined with paper towel briefly to absorb excess oil, then arrange on a serving plate.

While gyoza cook, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (or a pinch of chili flakes), and 1 teaspoon finely sliced green onion in a small bowl. Add 1 teaspoon sugar or maple syrup if you prefer a touch of sweetness. Stir to combine.

Serve the 12 pan-seared vegan gyoza warm with the dipping sauce on the side. Garnish with the reserved sliced green onion and a sprinkle of toasted sesame seeds if desired.