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Vegetable Gyoza 野菜の餃子
5 from 2 votes

Vegetable Gyoza 野菜の餃子

Flavourful, meatless, and veggie-full, these Japanese style vegetable gyoza are the perfect crowd-pleasing appetiser or homemade meal!

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 26 gyoza
Calories: 63 kcal
Course: Side Dish, Appetizer
Cuisine: Japanese

Ingredients

Fillings
  • 200 g tofu firm
  • 3 Cabbage leaves or 100g
  • 30 g garlic chives *1
  • 3 dried shiitake mushrooms *2
  • 1 tsp salt
  • 2 tsp vegetarian oyster sauce
  • 1 tsp soy sauce
  • 1 tsp cooking sake
  • 1 tsp ginger grated
  • 1 tsp garlic minced
  • 1 tbsp potato starch katakuriko
Assembling and Cooking
  • 26 gyoza wrappers
  • 1 tbsp neutral cooking oil generic cooking oil
  • ½ cup water hot

Instructions

Make Fillings
    Cup of Yum
  1. Remove excess moisture off the tofu. Wrap with kitchen paper towel and place a weight on to leave for 15min.
  2. Chop cabbage and green onions finely and sprinkle the salt. Leave it for 5 min to draw moisture out of the cabbage and scallions. After 5 min, squeeze excess water out.
  3. In a large bowl, combine the finely chopped cabbage, green onions, chopped shiitake mushrooms, minced garlic, and grated ginger and crumble the Tofu in.
  4. Add soy sauce, sake, oyster sauce, sesame oil and katakuriko potato starch to the large bowl too to combine.
  5. Mix everything together thoroughly until all ingredients are well combined.
Assemble Gyoza Dumplings 
  1. Take one gyoza wrapper on your palm and place about one and half tsp of filling on its center.
  2. Dip your finger in water and moisten half of the edge of the wrapper to help it seal properly.
  3. Fold over the wrapper into a half-moon shape while pressing firmly around the edges to seal them tightly.
  4. Using your fingers, create small pleats along one side of the dumpling by pinching and folding.
  5. Repeat with the remaining wrappers and filling.
Frying gyoza
  1. Heat a frying pan or a skillet over medium-high heat and add a tablespoon of vegetable oil.
  2. Arrange the gyoza in a single layer, pleated side up, without overcrowding the pan.
  3. Allow them to cook for about 2-3 minutes until the bottom becomes slightly brown.
  4. Pour hot water into the pan to steam fry and put a lid on for a further few minutes.
  5. Remove the lid to let the water evaporate and to make the bottom turn crisp and golden brown.
  6. Turn the heat off and serve.

Notes

  • *1 or scallions. I used scallions.
  • *2  I used dried shiitake mushrooms as the local supermarkets don't stock them. You can use fresh shiitake mushrooms if it is available.
  • *3 Nutrition Facts is for one piece of Vegetable Gyoza.

Nutrition Information

Calories 63kcal (3%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 0.4g (2%) Trans Fat 0.002g (0%) Cholesterol 2mg (1%) Sodium 224mg (9%) Potassium 33mg (1%) Fiber 0.4g (2%) Sugar 0.1g (0%) Vitamin A 63IU (1%) Vitamin C 2mg (2%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 26 gyoza

Amount Per Serving

Calories 63

% Daily Value*

Calories 63kcal 3%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.4g 2%
Trans Fat 0.002g 0%
Cholesterol 2mg 1%
Sodium 224mg 9%
Potassium 33mg 1%
Fiber 0.4g 2%
Sugar 0.1g 0%
Vitamin A 63IU 1%
Vitamin C 2mg 2%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.