This Vegetable Gyoza recipe is crispy on the bottom, juicy inside, and packed with a savory filling of mushrooms, tofu, cabbage, and carrot. Each dumpling is pan-fried until golden, then steamed until tender, and served with a quick soy and rice vinegar dipping sauce. It's the vegetarian gyoza I make when I want all the flavor of classic pork Japanese gyoza without any meat.
I tested the filling a few times to get the texture right. The secret is cooking it until it's dry but still holds together, with white miso for savory depth, then letting it cool before you fold. Fold a big batch, and you can freeze some for an easy dinner later. If you'd like to make homemade gyoza wrappers, see our Homemade Dumpling Wrappers.
If you loved this recipe, try our Egg and Chive Vegetarian Dumplings, Chicken Potstickers, or Vegetable Dumplings next.
Why You'll Love This Recipe
- Crispy and juicy. Pan-frying and then steaming gives you a golden, crunchy bottom and a tender, juicy filling in every bite.
- Meaty without the meat. Mushrooms, tofu, and miso give this vegetarian gyoza a deep, savory flavor, and the tofu adds plant-based protein, so it satisfies meat eaters too.
- Freezer-friendly. Fold a big batch and freeze some for a quick appetizer or dinner whenever you want.
- Simple, easy-to-find ingredients. Everything is available at most grocery stores, and the dipping sauce takes a minute.
- Great for sharing. Serve them as an appetizer, a snack, or a main with rice and a side of vegetables.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- Equipment
- Instructions
- Cook the Filling Until It's Dry, Then Let It Cool
- Air Fryer Vegetable Gyoza
- Steamed Vegetable Gyoza
- Recipe Variations
- Tips for the Best Vegetable Gyoza
- Storage
- How to Serve
- Dim Sum Recipes
- FAQ
- More Dumpling Recipes
- Tried this recipe?
- Comments
Ingredients and Substitutions
To make savory Vegetable Gyoza, you will need the following ingredients (see recipe card below for quantities):
- vegetable oil - used to sauté the filling and fry the gyoza. Avocado oil or another neutral oil works too.
- garlic - fresh cloves, minced, give the best flavor.
- ginger - fresh ginger, minced, adds warmth and a little zing.
- mushrooms - use finely chopped or shredded shiitake mushrooms or white button mushrooms. Shiitake gives the deepest, meatiest flavor, and cremini works too.
- extra firm tofu - press it well so the filling isn't watery, then crumble it finely. Regular firm tofu works if you press it longer.
- cabbage - finely shredded. Green cabbage or napa cabbage both work.
- carrot - shredded, for a little sweetness and color.
- white miso paste - adds savory, umami depth. Yellow miso works as a substitute.
- sesame oil - adds a nutty aroma. Use toasted sesame oil for the best flavor.
- soy sauce - seasons the filling. Use tamari if you prefer, though the wrappers contain wheat.
- salt and white pepper - white pepper gives a classic dumpling flavor. Black pepper works in a pinch.
- cornstarch - helps bind the filling. Potato starch works as a substitute.
- round dumpling wrappers - look for gyoza or potsticker wrappers in the refrigerated or freezer section of Asian grocery stores and many supermarkets. If you'd like to make your own, try our Homemade Dumpling Wrappers. Wonton wrappers are thinner and square, so they aren't ideal.
- black sesame seeds - a garnish. White sesame seeds work too.
- dipping sauce - rice vinegar, soy sauce, sesame oil or chili oil, and green onions make the dipping sauce. Use chili oil if you like it spicy.
Equipment
You will need a large skillet, a large non-stick skillet with a lid, a large mixing bowl, a cutting board and sharp knife, a box grater, a clean kitchen towel, a small bowl of water, and a baking sheet lined with parchment paper.
Instructions
Make the filling
- Press the tofu. Wrap the tofu in a clean kitchen towel or paper towels, set a heavy pan or a few cans on top, and press for at least 15 to 20 minutes to remove excess moisture. Crumble it finely with your hands.
- Sauté the garlic and ginger. Heat 2 tablespoons of the oil in a large skillet or wok over medium heat. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
- Cook the mushrooms. Add the mushrooms and cook for 4 to 6 minutes, stirring occasionally, until they release their moisture and most of it evaporates.
- Add the cabbage and carrot. Cook for another 3 to 4 minutes, until softened and most of the liquid has cooked off. The mixture should look fairly dry.
- Add the tofu. Stir in the crumbled tofu and cook for 2 to 3 minutes to lightly firm it up.
- Season the filling. Stir in the miso paste, sesame oil, soy sauce, salt, and white pepper. Sprinkle in the cornstarch and stir well to combine.
- Cook until dry, then cool. Continue cooking until the mixture looks dry but cohesive. Remove from the heat, transfer to a large mixing bowl, and let the filling cool completely, about 15 minutes at room temperature, before assembling.
Fold the gyoza
- Fill the wrapper. Scoop about 1 tablespoon of the filling into the center of a dumpling wrapper.
- Moisten the edges. Dip your finger in water and run it along the edge of the wrapper.
- Fold and seal. Fold the wrapper over to make a half-moon shape, enclosing the filling. Pinch the edges together to seal, then make 5 to 7 small pleats along the front edge, pressing each one against the back edge. Pleating is optional, but it gives the classic gyoza look.
- Repeat. Continue until you've used all the filling and wrappers, placing the finished gyoza in a single layer on a lined tray so they don't stick.
Cook the gyoza
- Pan-fry the bottoms. Heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium heat. Working in batches of 10 to 15 gyoza, place them flat side down, with the pleated edge facing up, and fry for 2 to 3 minutes, until the bottoms are crisp and golden brown. If the pan looks dry, add another teaspoon of oil between batches so every batch gets a crisp bottom.
- Steam the gyoza. Add about ½ cup of water, enough to come roughly halfway up the gyoza, then cover right away and cook for 3 to 5 minutes, until all the liquid has evaporated.
- Re-crisp the bottoms. Remove the lid and continue to cook until the bottoms firm up and sizzle.
Make the dipping sauce and serve.
- Mix the sauce. While the filling cools or the gyoza cook, stir together the rice vinegar, soy sauce, sesame oil (or chili oil), and sliced green onions in a small bowl.
- Garnish and serve. Transfer the gyoza to a plate and garnish with green onions and black sesame seeds. Serve warm with the dipping sauce.
Expert Tip
Cook the Filling Until It's Dry, Then Let It Cool
Moisture is the enemy of good gyoza. Vegetables release a lot of water as they cook, and a wet filling makes the wrappers soggy, hard to seal, and prone to tearing. Keep cooking until the mixture looks dry but holds together when you press it with a spoon. Then let it cool completely before you fill the wrappers, because warm filling steams the dough and makes it sticky. Pressing the tofu well at the start helps too.
Alternative Cooking Method
Air Fryer Vegetable Gyoza
Preheat the air fryer to 375°F. Lightly brush or spray the folded gyoza with oil, then arrange them in a single layer in the basket with a little space between each one. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp. Frozen gyoza can go straight in and usually need 2 to 3 extra minutes. The wrappers come out crunchy all over instead of just on the bottom, and you can skip the steaming step.
Alternative Cooking Method
Steamed Vegetable Gyoza
Line a steamer basket with parchment paper or cabbage leaves and arrange the folded gyoza in a single layer with a little space between them. Bring a pot of water to a boil, set the basket over it, cover, and steam for 8 to 10 minutes, until the wrappers look translucent and the filling is hot. Frozen gyoza usually need 10 to 12 minutes. Steamed gyoza are soft and tender with no crisp bottom, which makes them a lighter option, and they're great dipped in the sauce or added to soup.
Recipe Variations
- Make it vegan. This recipe is vegan as long as your dumpling wrappers are egg-free, so check the package.
- Swap the mushrooms. Use king oyster mushrooms, cremini, or a mix for different textures.
- Add more vegetables. Stir in garlic chives, chopped water chestnuts, bamboo shoots, edamame, or ½ cup of frozen corn for a little sweetness.
- Add sake. Stir in 1 tablespoon of sake or mirin with the soy sauce for a subtle, rounded flavor.
- Boost the umami. A pinch of MSG, such as Ajinomoto, is optional but is a classic way to deepen the flavor of the filling.
- Make them spicy. Add a spoonful of chili crisp or chili garlic sauce to the filling, or serve with chili oil in the dipping sauce.
- Add kimchi. Fold in ¼ cup of chopped, squeezed-dry kimchi for a tangy, fermented kick. See our Kimchi Dumplings for the recipe.
- Make gyoza soup. Simmer cooked gyoza in a light broth with greens, like our Easy Wonton Soup.
- Add meat. Swap the tofu for ½ pound of ground pork or chicken if you'd like a non-vegetarian version.
Tips for the Best Vegetable Gyoza
- Press the tofu well. The drier the tofu, the better the filling holds together.
- Chop everything finely. Small, even pieces fold neatly into the wrapper and cook evenly.
- Cook off the moisture. The filling should look dry before you remove it from the heat.
- Cool the filling completely. Warm filling softens the wrappers and makes them harder to seal.
- Don't overfill. About 1 tablespoon per wrapper is enough, and extra filling makes sealing difficult.
- Keep the wrappers covered. Cover the wrappers you aren't using with a damp towel so they don't dry out.
- Don't crowd the pan. Cook in batches so every gyoza gets a crisp bottom.
- Cover quickly when you add the water. The oil splatters, so have the lid ready.
- Serve right away. Gyoza are crispiest straight from the pan.
Storage
Make Ahead
Make the filling up to 2 days ahead and store it in an airtight container in the refrigerator. You can also fold the gyoza up to 1 day ahead. Place them in a single layer on a lined tray, cover tightly, and refrigerate until you're ready to cook.
How to Store
Let cooked gyoza cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
How to Reheat
Reheat gyoza in a non-stick skillet over medium heat with a splash of water, covered, for 2 to 3 minutes, then uncover and cook until the bottoms are crisp again. You can also reheat them in an air fryer. The microwave works but won't keep them crisp.
How to Freeze
- To freeze before cooking, arrange the folded gyoza in a single layer on a lined baking sheet and freeze until firm, about 1 to 2 hours. Transfer to a freezer bag and freeze for up to 3 months. Cook straight from frozen, adding a minute or two to the steaming time.
- To freeze after cooking, cool the gyoza completely, then freeze in a single layer in an airtight container for up to 3 months. Thaw in the fridge and reheat as directed above.
How to Serve
Serve these Vegetable Gyoza as an appetizer, a snack, or a main with rice and a simple side. Spoon the dipping sauce over the top or serve it on the side for dunking.
These are my favorite sides to serve with them:
Dim Sum Recipes
Our collection of dim sum side dishes is full of bite-sized, flavorful options that pair beautifully with a steaming bowl of noodles. Try delicate dumplings and fluffy bao buns or crispy spring rolls and savory buns.
FAQ
This vegetable gyoza is vegetarian, and it's vegan too as long as your dumpling wrappers are egg-free. Most store-bought gyoza and potsticker wrappers don't contain egg, but check the label to be sure.
Gyoza are the Japanese version, usually with a thinner wrapper and a more finely textured filling. Potstickers are the Chinese-American version, often with a slightly thicker wrapper. They're both made with the same pan-fry-and-steam method, so you can use the terms and the recipes interchangeably in most cases.
They can be a lighter, balanced choice compared with many fried appetizers. The filling is mostly vegetables, mushrooms, and tofu, so it has fiber and plant-based protein, and this recipe uses only a little oil for the whole batch. The wrappers are made from refined wheat flour, and the soy sauce and miso add sodium, so they aren't a low-carb or low-sodium food. To keep them lighter, use low-sodium soy sauce for dipping, steam or air fry them to use less oil, and serve them with a side of vegetables or a salad.
You can in a pinch, but wonton wrappers are thinner and usually square, so they cook up softer and don't crisp as well. Look for round gyoza or potsticker wrappers, or try our Homemade Dumpling Wrappers.
Yes. Make the filling up to 2 days ahead, or fold the gyoza up to 1 day ahead and refrigerate them in a single layer on a lined baking sheet. You can also freeze them uncooked and cook them straight from frozen.
Use a good non-stick skillet, heat the oil before adding the gyoza, and don't crowd the pan. After steaming, let the bottoms re-crisp for a minute so they release easily.
The vegetables or tofu still had too much moisture. Press the tofu well, cook the filling until it looks dry, and let it cool completely before filling the wrappers.
Yes. Brush or spray the folded gyoza with a little oil, arrange them in a single layer in the air fryer basket, and cook at 375°F for 8 to 10 minutes, flipping halfway, until golden and crisp. Frozen gyoza can go in without thawing and usually need 2 to 3 extra minutes. Air-fried gyoza come out crunchy all over instead of just on the bottom, and the wrappers can be a little drier than the pan-fry-and-steam method, so a light coating of oil helps. See the air fryer method above for details.
More Dumpling Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetable Gyoza
- Total Time: 1 hour 30 minutes
- Yield: 50 gyoza (about 8 appetizer servings) 1x
- Diet: Dairy-Free, Vegan, Vegetarian
Description
These crispy, juicy vegetarian gyoza are filled with mushrooms, tofu, cabbage, and carrot, then pan-fried and steamed. Serve them with a quick soy and rice vinegar dipping sauce.
Ingredients
For the gyoza:
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- ½ tablespoon ginger, minced
- ¾ pound shiitake mushrooms or white button mushrooms, shredded or finely chopped
- 7-8 ounces extra firm tofu, pressed well and crumbled
- 2 cups cabbage, finely shredded
- 1 carrot, shredded
- 1 tablespoon white miso paste
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon white ground pepper
- 1 teaspoon cornstarch
- 50 round dumpling wrappers (1 pack)
- 2 teaspoons black sesame seeds (for garnish)
For the dipping sauce:
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil or chili oil (if you like it spicy)
- 1 teaspoon green onions, sliced (plus more for serving)
Instructions
Make the filling:
- Press the tofu for at least 15 to 20 minutes to remove excess moisture. Crumble it finely with your hands.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
- Add the mushrooms and cook for 4 to 6 minutes, stirring occasionally, until they release their moisture and most of it evaporates.
- Add the cabbage and carrot and cook for another 3 to 4 minutes, until softened and most of the liquid has cooked off. The mixture should look fairly dry.
- Stir in the crumbled tofu and cook for 2 to 3 minutes to lightly firm it up.
- Stir in the miso paste, sesame oil, soy sauce, salt, and white pepper. Sprinkle in the cornstarch and stir well to combine.
- Continue cooking until the mixture looks dry but cohesive. Remove from the heat, transfer to a large mixing bowl, and let the filling cool completely, about 15 minutes at room temperature, before assembling.
Fold the gyoza:
- Scoop about 1 tablespoon of the filling into the center of a dumpling wrapper.
- Dip your finger in water and run it along the edge of the wrapper.
- Fold the wrapper over to make a half-moon shape, enclosing the filling. Seal by pinching the edges together, or pleat the edge with your fingers.
- Repeat until all the filling and wrappers are used, placing the gyoza in a single layer on a lined baking sheet.
Cook the gyoza:
- Heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium heat. Working in batches of 10 to 15 gyoza, place them flat side down, with the pleated edge facing up, and fry for 2 to 3 minutes, until the bottoms are crisp and golden. If the pan looks dry, add another teaspoon of oil between batches so every batch gets a crisp bottom.
- Add about ½ cup of water, enough to come roughly halfway up the gyoza, then cover and cook for 3 to 5 minutes, until all the liquid has evaporated.
- Remove the lid and continue to cook until the bottoms firm up and sizzle.
Make the dipping sauce and serve:
- Stir together the rice vinegar, soy sauce, sesame oil (or chili oil), and green onions in a small bowl.
- Transfer the gyoza to a plate and garnish with green onions and black sesame seeds. Serve warm with the dipping sauce.
Notes
Air fryer: Brush the gyoza with oil and air fry in a single layer at 375°F for 8 to 10 minutes, flipping halfway, until golden. Add 2 to 3 minutes if frozen.
Steamed: Steam the gyoza in a lined steamer basket over boiling water for 8 to 10 minutes (10 to 12 if frozen) until the wrappers are translucent and the filling is hot.
Storage: Make the filling up to 2 days ahead, or fold the gyoza up to 1 day ahead and refrigerate in a single layer. Refrigerate cooked gyoza in an airtight container for 3-4 days and reheat in a skillet with a splash of water. To freeze, freeze folded uncooked gyoza on a baking sheet, then transfer to a freezer bag for up to 3 months, and cook straight from frozen.
Vegan: Check that your dumpling wrappers are egg-free.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Pan-fried
- Cuisine: Japanese
Comments
No Comments