Tofu and Vegetable Gyoza

Homemade gyoza takes some practice to perfect, but once you do, it’s very easy to find a flow with making them. For some people, the repetitive folding process may be painful, but I find it very relaxing. I’ll put some music on or a TV show in the background, and it’s pretty fun! This recipe for tofu and vegetable gyoza features my staple filling for any dumpling, pan-fried, or steamed. It’s versatile and consistently delicious.


If you don’t want to make all 50 gyoza at once, simply make as many dumplings you want and store the rest of the filling in the refrigerator. It will keep for a few days.

Pan-Fried Tofu and Vegetable Gyoza Recipe

Makes 50


7 oz. extra firm tofu, crumbled
½ cup shiitake mushrooms, roughly chopped
2 scallions, thinly sliced
½ cup carrots, shredded
2 cups cabbage, shredded
2 ½ tsp soy sauce or tamari
1 tbsp corn starch
1 tsp sesame oil
Dipping Sauce
¼ cup soy sauce
4 tsp rice vinegar
4 tsp agave
1 scallion, thinly sliced
Sesame seeds, for garnish
50 wonton wrappers, cut with a round cookie cutter if needed
1 tbsp vegetable oil


To make the Filling: In a nonstick skillet over medium heat, add crumbled tofu. Cook until all water has evaporated and tofu becomes golden brown, about 8-10 minutes. Remove from heat.
In the bowl of a large food processor, add tofu, mushrooms, scallions, carrots, and cabbage. Pulse 4-5 times until a finely chopped mixture forms.
Transfer mixture to a medium bowl. Stir in soy sauce, corn starch, and sesame oil. Use clean hands if needed to ensure everything is evenly coated.
To make the Dipping Sauce: Whisk together soy sauce, rice vinegar, agave, and sliced scallions in a small bowl. Set aside until ready for serving. Garnish with sesame seeds.
To make the Gyoza: On a clean surface, set up a workstation with the wonton wrappers, a small bowl of water, and the filling. Keep the wonton wrappers covered when you are not using them to make sure they don’t dry out.
To assemble, lay one wonton wrapper in front of you. Scoop about 1 tsp of filling into the center of the wonton wrapper. Dip your finger in the small bowl of water and wet the outer edges of the wonton wrapper.
Fold the bottom edge of the wrapper over the filling to meet the top edge of the wrapper. It should look like a half-circle with the flat edge facing toward you.
Press and seal around the filling, being sure to remove any trapped air. Moving from end to end, crimp the edge by placing it between your index finger and thumb. Move your fingers upward so that the edge partially folds over itself. Repeat the process 5-7 times with each dumpling.
Frying the gyoza in batches, place a skillet over medium-high heat. Add the vegetable oil, then arrange the gyoza in the pan seam side up. Fry until the bottoms of the gyoza are golden brown and crisp, 1-3 minutes.
Add about ½ cup of water to the pan and cover it quickly. Allow the gyoza to steam for 3 minutes. Uncover and allow the rest of the water to evaporate. Remove from heat and repeat the process until they are all cooked. Serve with dipping sauce.

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