Vegetarian Gyoza (Pan-fried Japanese-style dumplings)
Crisp-bottomed vegetarian gyoza filled with tofu, chestnut mushrooms and courgette, served with a soy‑vinegar dipping sauce.
These vegetarian gyoza are the sort of morsels you’ll keep making again and again — crisp on the base, soft and fragrant inside, and impossibly moreish dipped in a sharp soy‑vinegar sauce. They’re perfect for a relaxed supper, party platter or to batch-cook and freeze for midnight munching.
The filling is simple: tofu for body, chestnut mushrooms for umami and courgette and carrot for texture. Once you’ve got the folding pleat down, they come together quickly on the hob.
Ingredients
- 24 gyoza wrappers — store-bought, approx. 7–8 cm diameter
- 250 g firm tofu — well drained
- 200 g chestnut mushrooms — finely chopped
- 200 g courgette — grated, squeeze out excess moisture
- 100 g carrot — grated
- 3 spring onions — finely sliced, white and green separated
- 2 garlic cloves — finely minced
- 20 g fresh ginger — peeled and finely grated
- 80 ml soy sauce — use reduced-salt if preferred; total for filling and dipping sauce
- 20 ml sesame oil — toasted sesame oil for flavour
- 30 ml vegetable oil — for frying
- 5 g cornflour — helps bind the filling
- 5 ml salt
- 0 ml black pepper — freshly ground
- 10 g fresh coriander — finely chopped
- 120 ml water — for steaming in the pan (per batch)
- 15 ml rice wine vinegar — for dipping sauce
- 5 ml sugar — for dipping sauce
- 10 g toasted sesame seeds — to finish the dipping sauce and garnish
Equipment
- non-stick frying pan with lid
- grater
Instructions
Press the tofu: wrap the block of firm tofu in kitchen paper and put a small plate or board on top with a light weight. Leave to press for 10 minutes to remove excess water.
Prepare the vegetables: finely chop the chestnut mushrooms, grate the courgette and carrot, slice the spring onions (keep whites and greens separate), finely mince the garlic and grate the ginger.
Heat 1 tablespoon (15 ml) vegetable oil in a frying pan over a medium hob. Add the mushrooms and cook for 6–8 minutes until they have released most of their moisture and are beginning to brown.
Add the grated courgette, grated carrot and the white parts of the spring onions to the pan and cook for a further 2 minutes until softened. Season with salt and black pepper.
Crumble the pressed tofu into the pan, add the garlic, ginger, 30 ml soy sauce, 15 ml sesame oil and the cornflour. Stir and cook for 1 minute until everything is well combined, then remove from the heat and stir in the chopped fresh coriander. Leave the filling to cool for 10 minutes before assembling.
To assemble: lay a gyoza wrapper flat, spoon about 1 teaspoon of filling into the centre. Wet the wrapper edge with a little water, fold over to make a half-moon and pleat one side to seal (pinch firmly). Repeat until all wrappers are filled — you should get about 24 gyoza.
Heat the remaining 1 tablespoon (15 ml) vegetable oil in a clean frying pan over a medium-high hob. Place as many gyoza as fit snugly in the pan, flat side down. Fry for 2–3 minutes until the bases are golden brown.
Carefully pour in 120 ml water around the gyoza (not directly on them), immediately cover with a lid and steam for 5–6 minutes until the wrappers are tender and the water has mostly evaporated.
Remove the lid and continue to cook 1–2 minutes to re-crisp the bases. Transfer to a plate and keep warm while you cook remaining batches.
Make the dipping sauce by mixing 50 ml soy sauce, 15 ml rice wine vinegar, 0.5 tsp sugar, a few drops of sesame oil and the toasted sesame seeds. Serve alongside the gyoza garnished with the remaining green parts of the spring onions.
Tips
- Press the tofu well — use kitchen paper and a weight for at least 10 minutes to avoid a watery filling.
- Cook the mushroom mixture until most moisture has gone; this prevents soggy gyoza and intensifies flavour.
- Don’t overfill the wrappers; a teaspoon of filling is enough. Keep unused wrappers covered with a damp tea towel to stop them drying out.
- If you want to freeze, arrange uncooked gyoza on a baking tray in a single layer, freeze until solid (about 1–2 hours), then transfer to a bag. Cook from frozen, adding a minute or two to the steaming time.
- Make the dipping sauce ahead — flavours deepen after 30 minutes in the fridge.
Substitutions
firm tofu → tempeh, crumbled and lightly pan-fried (250 g)
Stays closechestnut mushrooms → shiitake mushrooms, finely chopped (200 g)
Stays closegyoza wrappers → wonton wrappers (24), trim if necessary
Stays closesesame oil → light olive oil with a few drops of toasted sesame seeds added to the sauce
Noticeably different
Nutrition
Per serving · estimated
- 370
- Calories
- 15 g
- Protein
- 45 g
- Carbs
- 14 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make these vegan?
Yes — as written they are vegetarian and already vegan if your gyoza wrappers contain no egg. Check the wrapper ingredients or use a known vegan brand.
How do I stop the gyoza from sticking to the pan?
Use a non-stick pan or a well-seasoned pan, heat the oil until hot before adding the gyoza, and avoid moving them while the base is forming. Add the water carefully and cover immediately to steam.
Can I prepare the filling ahead?
Yes — make the filling up to 24 hours ahead and keep refrigerated. Cool completely before storing. Assemble and cook on the day for best texture.
How long do frozen uncooked gyoza keep?
Stored in an airtight bag they keep for up to 3 months. Cook from frozen; add a minute or two to the steaming time.
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