Mushroom Tofu Gyozas

Mushroom and Tofu Gyozas (Japanese Dumplings)

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Mushroom and Tofu Gyozas, are a vegetarian take to Japanese gyozas, with tofu, mushrooms, cabbage and mild asian seasoning.

‘Gyozas’ are Japanese style dumplings, with a filling made of a mixture of vegetables and pork meat and is steamed, boiled or fried.

I love gyozas. I can say yes shamelessly to it every time someone asks me do you want some.

Something about the texture makes us want more of it. It creates a wonderful sensation in the mouth because of the texture I think. Good gyozas are light & smooth says my Japanese friend.

Also, I always wonder, why can’t vegetarians enjoy this recipe.

These mushroom and tofu gyozas are perfect way to enjoy a nice meal on a meat free Monday.

I am no way an expert at making gyozas. This is just a soulsome take on it dedicated to vegetarian.

Trust me even if you like meat, this recipe will not make you miss it.

How to make Mushroom and Tofu Gyozas

You can either choose to make your own gyoza wrapper, which I will hopefully post soon, if not just look up the internet for good one for now. Else if you live anywhere in the world, where you can find stores which sell Japanese ingredients. Then you can buy the ready to use wrappers.

To quickly run through, finely chopped veggies, with tofu is mixed well. Then the mixture is seasoned with sesame oil, soy sauce and salt and pepper. After which it is sautéed on heat until the moisture is reduced. Finally, fill the wrapper, Fold it and steam them. Thats all it is.

Check out other meat free Monday Inso recipes below,

Kadai Tofu Recipe | Vegan Tofu and Capsicum stirfry – Eat with bread or Rice

Sweet Potato and soy Kebabs (vegan recipe) – Is a great recipe for making wraps, freezes well.

Keerai thandu pachadi – No waste recipe – Try this 10 minute recipe with plant based yoghurt.

Paruppu Keerai recipe – Simple dal and spinach curry. a very basic recipe from every indian home.

Rajma Recipe | How to make Rajma Masala – Low carb, red kidney bean recipe.

palak pesarattu – Green lentil crepes rich in protein goes well with Coconut chutney / Raw coconut dip , Carrot Chutney, Onion Tomato chutney / 15 minutes onion tomato chutney

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How to eat Mushroom Tofu Gyozas

Serve this delicious gyozas with ponzu sauce. It is a citrus version of soya sauce. You can alternatively make it by mixing, light soya sauce, little sugar and squeeze of citron in it.

how to make vegan gyozas. How to make vegetarian gyozas. Meat free Monday recipes. Japanese vegan recipe. Japanese vegetarian recipe. Gyoza at home. mushroom and tofu recipe.

Ingredients required Mushroom Tofu Gyozas

  • 1.5 cups Button Mushrooms (finely diced)
  • 1 cup Finely diced carrots
  • 1/2 cup Finely diced Onion
  • 1/2 cup Spring onions
  • 2 cups Napa cabbage
  • 200 gms Firm tofu
  • 2 large cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Sesame oil
  • 2 tsp Light Soy sauce
  • 1 tsp Oil
  • 15 Gyoza wrappers ( or more if needed)
  • Water (to seal)

To cook Gyozas

  • 1 tsp Oil
  • 1/2 cup Water

Prep work before you begin

This recipe needs fine chopping for the ingredients. so play some music, get your chopping board and get on with it !

Finely chop all ingredients – Mushrooms, Carrots, onions, spring onions, cabbage, garlic pods

Drain the tofu, wrap it in kitchen cloth and place a heavy pot of water on top of it to squeeze out any excess water from it. 

Prepare Gyoza wrappers and keep ready. 

Notes

Remember soggy mixture is a no no. It is important to cook it off in the stove top a little to remove the moisture from it. 

If you still find it soggy, add a table spoon of corn starch to the mixture and then continue recipe. 

Originally the Japanese gyozas recipes don’t need to be cooked off in the stove top and they are only steamed.

But since this recipe uses mushrooms and tofu which has a lot of moisture content, I like to cook it off in the stove top before filling it.

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Alternative Version

If you like meat, you can try the same recipe and add minced chicken instead of mushrooms in the recipe. In that case since the filling won’t be soggy, you can directly steam and cook the recipe without cooking the filling in the pan first.

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Storage and shelf life

You can prepare the filling ahead of time and keep it ready. If you wish to, even prepare the gyozas and leave it in a freezer bag to be used later.

Video Recipe (step by step)

  • Take a bowl, add chopped mushrooms, carrots, onions, spring onions, Napa cabbage, crumbled tofu, Garlic.
  • Add the seasonings next, that is salt, black pepper, sesame oil, light soya sauce.
  • Mix it well it your hand.
  • Heat a pan to medium flame, add little oil and add the prepared mixture to it. Sautee for about 5-10 minutes to cook the mushrooms and reduce the moisture in the mixture.
  • Allow the mix to cool down completely.
  • Take a Gyoza wrapper, add a teaspoon of prepared filling in the middle.
  • Wet the edges of the wrapper with water. Fold the wrapper in half and pinch in the middle.
  • Then pinch the two edges and make a fold as shown in the video.
  • Repeat the process and fill all gyoza wrappers.
  • Once ready, heat a pan to medium heat, brush some oil to it.
  • Add the filled gyozas to it, let it cook until the gyoza get a little crispy in the bottom.
  • Do not move them around. After about 1-2 minutes, check if there is a lovely red sear on the gyozas.
  • Add water to the pan, bring it to a simmer and cover and steam until all the water is absorbed.
  • Remove gyoza from the pan and serve it hot with Japanese ponzu sauce.

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Commonly asked questions

Why does my gyozas stick to the pan ?

It sticks to the pan when the frying pan isn’t hot enough. Yes !! I have been there. it can be frustrating, ensure your frying pan is oiled well and is hot enough before adding them.

My filling is too soggy what to do ?

If your filling turns out to be too soggy, then it means it still has lot of moisture in it. Either you didn’t use firm tofu or it still needs to cook off. Either way, to fix the recipe you can add a table spoon of corn starch to make the filling firm up to hold shape in the filling.

Tofu and mushroom gyozas

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine Asian, Japanese
Servings 20 gyozas

Equipment

  • Frying pan and bowl

Ingredients
  

  • 1.5 cups Button Mushrooms (finely diced)
  • 1 cup Finely diced carrots
  • 1/2 cup Finely diced Onion
  • 1/2 cup Spring onions
  • 2 cups Napa cabbage
  • 200 gms Firm tofu
  • 2 large cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Sesame oil
  • 2 tsp Light Soy sauce
  • 1 tsp Oil
  • 15 Gyoza wrappers ( or more if needed)
  • Water (to seal)

To cook Gyozas

  • 1 tsp Oil
  • 1/2 cup Water

Instructions
 

  • Take a bowl, add chopped mushrooms, carrots, onions, spring onions, Napa cabbage, crumbled tofu, Garlic.
  • Add the seasonings next, that is salt, black pepper, sesame oil, light soya sauce.
  • Mix it well it your hand.
  • Heat a pan to medium flame, add little oil and add the prepared mixture to it. Sautee for about 5-10 minutes to cook the mushrooms and reduce the moisture in the mixture.
  • Allow the mix to cool down completely.
  • Take a Gyoza wrapper, add a teaspoon of prepared filling in the middle.
  • Wet the edges of the wrapper with water. Fold the wrapper in half and pinch in the middle.
  • Then pinch the two edges and make a fold as shown in the video.
  • Repeat the process and fill all gyoza wrappers.
  • Once ready, heat a pan to medium heat, brush some oil to it.
  • Add the filled gyozas to it, let it cook until the gyoza get a little crispy in the bottom.
  • Do not move them around. After about 1-2 minutes, check if there is a lovely red sear on the gyozas.
  • Add water to the pan, bring it to a simmer and cover and steam until all the water is absorbed.
  • Remove gyoza from the pan and serve it hot with Japanese ponzu sauce.

Notes

Prepwork :
This recipe needs some fine chopping to be done. Finely chop all ingredients – Mushrooms, Carrots, onions, spring onions, cabbage, garlic pods Drain the tofu, wrap it in kitchen cloth and place a heavy pot of water on top of it to squeeze out any excess water from it. Prepare Gyoza wrappers and keep ready.
Note : Remember soggy mixture is a no no. It is important to cook it off in the stove top a little to remove the moisture from it. If you still find it soggy, add a table spoon of corn starch to the mixture and then continue recipe.
Keyword dumplings, gyoza, vegan, Vegan Recipes

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