Vegetable Gyozas Recipe

Prepare cabbage

Place shredded Napa cabbage in a large bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage in a clean kitchen towel or cheesecloth until mostly dry. Measure 2 cups packed before mixing into the filling.

Cook aromatics and vegetables

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add minced garlic, grated ginger and sliced green onions; cook 30 seconds until fragrant. Add chopped mushrooms and grated carrot and cook 3–4 minutes until mushrooms release their moisture and soften. Remove from heat and let cool slightly.

Prepare tofu and mix filling

Crumble pressed tofu with your hands or a fork until small pieces. In a large bowl combine the squeezed cabbage, cooked vegetables, crumbled tofu, soy sauce (1.5 tbs), rice wine (1 tbs), sesame oil (1 tsp), cornstarch (1 tsp), ground black pepper (1/4 tsp) and remaining 1/4 tsp salt if needed. Mix thoroughly until evenly combined and slightly sticky. Taste and adjust soy or salt as desired. Chill filling 10 minutes to firm up if it seems wet.

Set up assembly station

Arrange gyoza wrappers on a clean tray covered with a lightly damp towel to prevent drying. Have a small bowl of water nearby for sealing and a spoon for portioning filling.

Fill and fold gyozas

Place one wrapper on your palm. Put about 1 heaping teaspoon (about 10–12 ml) of filling in the center. Dip your fingertip in the water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to form a semicircle and press gently to seal at the center. Starting from one end, make 3–4 small pleats on one side while pressing each pleat to the sealed edge so the gyoza holds a pleated crescent shape. Repeat with remaining wrappers and filling. Place finished gyozas seam-side up on the tray without crowding.

Optional freezing

To freeze: arrange gyozas on a baking sheet without touching, freeze 1–2 hours until firm, then transfer to a zip-top bag. Cook from frozen adding an extra 2–3 minutes to steaming time.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tbs neutral oil, swirling to coat. Place gyozas seam-side up (or flat side down depending on shape) in a single layer, leaving space between. Fry 2–3 minutes until bottoms are golden brown. Carefully pour 1/4 cup water into the skillet (watch for steam), quickly cover with a tight-fitting lid, and reduce heat to medium-low. Steam 4–5 minutes until wrappers become translucent and filling is cooked through. Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms if needed. Transfer to a plate seam-side down so bottoms stay crisp.

Alternative: steaming only

To steam without frying: oil the steamer basket lightly and arrange gyozas spaced apart. Steam over simmering water for 6–8 minutes until cooked through. For frozen gyozas, steam 8–10 minutes.

Prepare dipping sauce

While gyozas cook, combine 3 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, and optional chili oil, sesame seeds, and sliced green onion in a small bowl. Stir and taste; adjust vinegar or soy to preference.

Serve

Serve gyozas hot with dipping sauce on the side. Garnish with extra sliced green onions or toasted sesame seeds if desired.