Tofu and mushroom gyozas

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


  • Frying pan and bowl


  • 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


  • 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.


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