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Vegan Shiitake and Tofu Gyoza - Image 1

Vegan Shiitake and Tofu Gyoza

Japanese cuisine
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Vegan Shiitake and Tofu Gyoza

  1. Dumplings & Filled Pasta Dishes

Prep: 30 min • Cook: 15 min. A flavorful vegetarian option, these gyoza showcase the umami-rich taste of shiitake mushrooms and firm tofu, expertly combined with crunchy napa cabbage, fresh chives, and pungent ginger. Each gyoza is pan-fried to achieve a delightful crisp exterior, yielding a satisfying texture contrast to the juicy filling inside. Perfect as an appetizer or a light meal, these plant-based dumplings are a delicious homage to traditional Japanese gyoza.

Preparation time
30 min
Cooking time
15 min
Total time
45 min
Servings
40
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Filling

  • 11oz firm tofu(pressed and crumbled)
  • 4oz shiitake mushrooms(finely chopped)
  • 7oz napa cabbage(finely shredded)
  • 3 tbsp chives(minced)
  • 1 tbsp fresh ginger(grated)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 pcs garlic(minced)
  • 1/2 tsp black pepper

Assembly and Cooking

  • 40 pcs gyoza wrappers(round)
  • 2 tbsp vegetable oil(for frying)
  • 1/2 cup water

Dipping Sauce (Optional)

  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp chili oil(optional)

Instructions

Prepare the Filling

  1. In a large bowl, combine the crumbled firm tofu, finely chopped shiitake mushrooms, shredded napa cabbage, minced chives, grated fresh ginger, minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and black pepper.
  2. Mix all ingredients thoroughly until well combined. The mixture should hold together when squeezed.

Assemble the Gyoza

  1. Lay a gyoza wrapper flat in your palm. Place about 1 teaspoon of the filling in the center of the wrapper.
  2. Moisten the edge of half of the wrapper with a little water using your finger.
  3. Fold the wrapper in half to create a crescent shape. Pleat one side of the wrapper and press it against the unpleated side to seal firmly, ensuring no gaps.
  4. Repeat with the remaining wrappers and filling, placing the assembled gyoza on a lightly floured baking sheet to prevent sticking.

Cook the Gyoza

  1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
  2. Arrange a single layer of gyoza in the hot skillet, ensuring they don't overlap. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
  3. Pour about 1/4 cup of water into the skillet, immediately cover with a lid, and steam for 3-5 minutes, or until the water has evaporated and the gyoza wrappers are translucent.
  4. Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms again. Repeat with the remaining gyoza, adding more oil and water as needed.

Prepare Dipping Sauce and Serve

  1. Combine soy sauce, rice vinegar, sesame oil, and chili oil (if using) in a small bowl for the dipping sauce.
  2. Serve the hot vegan shiitake and tofu gyoza immediately with the dipping sauce.

Nutrition

Servings
40
Serving size (imperial)
1.1 oz
NutrientPer servingPer 100 gTotal (40 servings)
Calories75 kcal250 kcal3,000 kcal
Protein3.5 g11.7 g140 g
Fat2 g6.7 g80 g
Carbs10 g33.3 g400 g

Tips

  • Ensure tofu is well-pressed to remove excess water; this prevents a soggy filling and allows flavors
  • Don't overcrowd the pan when frying; work in batches for perfectly crispy gyoza.
  • Serve with a sprinkle of toasted sesame seeds or a garnish of finely sliced green onions for extra f

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