These simple vegan gyozas with tofu are small Japanese dumplings. Filled with tofu and veggies, they are super easy to make and delicious. Ideal to make a big batch and freeze them or to enjoy freshly made at a dinner party!
I LOVE Japanese food, is that kind of cuisine that I could literally eat everyday. When I go out for dinner to a Japanese restaurant, gyozas are always part of the order.
They can be served either steamed, pan-fried or fried. Pan-fried are definitely my favourite! You get the both of both worlds, the steamed top and the crispy base. Yummy!
THESE VEGAN GYOZAS WITH TOFU ARE
✓ Plant based
✓ Super easy and cheap to make
✓ Healthy
✓ Delicious, tender steamed top and with a crispy base
✓ Suitable for freezing
✓ Perfect for batch-cooking
✓ Made with store-bought gyoza wrappers. You can find them in the asian products fridge in the supermarket or in specialized asian supermarkets.
HEALTHY VEGAN FILLING
The filling ingredients are: garlic, ginger, leek, carrot, mushrooms, non-GMO firm tofu and soy or tamari sauce. They are all simple and cheap ingredients. You can use other veggies if you like of course, but I find this combo works great! If you're looking for alternatives I would suggest cabbage and porcini mushrooms.
The cooking method is very simple, just stir fry all the ingredients in a non-stick pan. I stir fry the mushrooms separate. This is because I like to put all the ingredients except the mushrooms in the food processor.
You can totally skip the food processor step if you want to avoid the hassle. I do it because I find it binds the ingredients together and the gyozas are easier to fold, but still end up with yummy mushroom pieces.
Let the filling cool down, before folding the gyozas to avoid the wrappers getting soggy.
HOW TO FOLD THESE VEGAN GYOZAS WITH TOFU
There are so many different techniques to fold gyozas and you can get creative with the shapes. I find this technique super easy though, so I highly recommend it!
✓ Put the wrapper in the palm of your hand. Dip your fingers in water and lightly wet half the edge of the wrapper
✓ Put approximately 1 tablespoon of filling in the centre of the wrapper, fold the wrappers and press both halves together.
✓ Make small 5-6 small pleats using both hands.
HOW TO STORE & FREEZE GYOZAS
When I make this recipe I prepare an entire package of wrappers which are 30 gyozas. It takes a little while to make them all, but then you can freeze them and have homemade gyozas ready to go which is super handy!
If on the day you feel too lazy to make them all don't worry! Just leave the remaining wrappers in the fridge in an airtight container, and the leftover filling mixture in another one. And the day after keep folding them.
To freeze the gyozas, put a single layer of gyozas in an airtight container, making sure they don't overlap each other to avoid them sticking together. Once they're frozen you can put them all together in the same container or reusable freezer bag.
I don't recommend storing in the fridge, as the wrappers get soggy and they are more likely to break apart when cooking them.
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VEGAN GYOZAS WITH TOFU
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 30 gyoza 1x
- Category: Appetizer
- Cuisine: Japanese
- Diet: Vegan
Description
These simple vegan gyozas with tofu are small Japanese dumplings. Filled with tofu and veggies, they are super easy to make and delicious. Ideal to make a big batch and freeze them or to enjoy freshly made at a dinner party!
Ingredients
3 garlic cloves
2cm cube ginger diced
½ large leek or 1 small diced
1 large carrot grated
200 grams non-GMO organic firm tofu
8 cup mushrooms diced (approx. 2 cups when diced)
2 ½ tablespoons tamari or soy sauce
30 store-bought GF gyoza wrappers
Instructions
FILLING
- Prepare the ingredients: dice the garlic and ginger, finely chop the leek and mushrooms, grate the carrot and crumble the tofu with the hands.
- Cook the filling ingredients: add a drizzle of olive oil to a non-stick pan on medium heat. Add the garlic and ginger and stir for a minute. Add the leek and stir for a couple of minutes, add the carrot and stir for another minute. Make a space in the centre, bring the heat to high and add the tofu. Pour 2 tablespoons of soy sauce and stir all the ingredients together. Transfer the mixture to a bowl.
- Cook the mushrooms: with a small drizzle of olive oil on high heat. Once they start to squeak and give up their water, add ½ tablespoon of tamari sauce and stir for a minute until they are cooked.
- Transfer the mixture (except mushrooms) to a food processor and pulse for a minute. You want the ingredients to bind but not to form a paste. Put the mixture in a large bowl, add the mushrooms and combine with a spoon or fork.
FOLD THE GYOZAS
- Put the wrapper in the palm of your hand. Dip your fingers in water and lightly wet half the edge of the wrapper
- Put approximately 1 tablespoon of filling in the centre of the wrapper, fold the wrappers and press both halves together.
- Make small 5-6 small pleats
COOK THE GYOZAS
- Add a drizzle of olive oil to a non-stick pan in medium-high heat. Cook the gyozas until the underside is lightly golden-brown.
- Pour ⅓ cup of water around the gyozas and place the lid. Cook for about 4-5 minutes until the water has evaporated and the gyozas are cooked.
- Serve with gyoza sauce or simply soy sauce!
Notes
- Eat them freshly made or freeze them. I don't recommend storing in the fridge as the wrappers get soggy and the gyozas are more likely to break apart when cooking them.
- To freeze the gyozas, put a single layer of gyozas in an airtight container, making sure they don't overlap each other to avoid them sticking together. Once they're frozen you can put them all together in the same container or reusable freezer bag.
Sarah says
Amazing recipe!! It's super easy to make and so tasty. Thanks for sharing the whole process of how to fold the gyozas, it's very helpful!
BC says
I love these gyozas recipe !! The filling is so tasty!