Vegetarian Gyoza (Japanese Dumplings)

by Trudy ~ Veggie num num on January 11, 2010

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Vegetarian Gyoza

As mentioned before Japanese food is one of my absolute favourites!! We often eat at Japanese restaurants and while in Japan I always wanted to try these amazing looking little dumplings; but of course was never able to because they are traditional made with a pork filling.

So, taking matters into my own hands, I have adapted a traditional gyoza recipe to contain a filling of tofu and shiitake mushrooms instead.

I am very happy with the results and although I have never tried the real thing these have got the seal of approval from someone who has : ) serve as part of a Japanese inspired feast or as finger food for guest!! Enjoy!!

Preparation time: 35mins (plus marinating time of at least 30mins)
Serves 4 – 6 as side or appetizer

  • 300g (10 oz) firm tofu
  • 20g (0.7 oz) shiitake mushrooms
  • 1 tbs hoisin sauce
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • 2 tsp fresh ginger root, diced finely
  • 2 cloves of garlic, diced finely
  • 1 cup shredded Chinese cabbage
  • 20 wonton or gow gee wrappers
  • Vegetable oil for frying
  • Dipping Sauce found here
    or here

If using dried shiitake mushrooms; soak in hot water until soft and then dice.

Drain the tofu on absorbent paper; then in a large bowl mash with a potato masher until the tofu resembles a mince like consistency.

Add the remaining ingredients and stir to combine; place in the fridge for at least 30 minutes to enrich the flavours (can be left overnight).

Place a single wrapper on a work surface; spoon a heaped teaspoon of filling onto one half of the wrapper; wet the edges with a little water and then fold over the wrapper to encase the filling. Pinch the sides to close and set aside.

Repeat with the remaining filling.

Bring about ½ – 1 cup of water to the boil in a deep fry pan, reduce heat and simmer.

In a large fry pan heat a little oil over a high heat; when hot reduce heat and add the dumplings (cook in batches if need be).

When the dumplings have browned slightly; remove from the fry pan and add to the simmering water. Steam for 4 – 5 minutes, adding more water if necessary.

Alternatively dumplings can be steamed without frying for a lighter version.

Serve with dipping sauce and Japanese mayonnaise!! Yum!!

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 1 trackback }

Vegetarian Gyoza | Something To Eat
September 22, 2010 at 1:17 am

{ 2 comments… read them below or add one }

Alicia February 7, 2010 at 4:28 pm

I’ll absolutely try this.! Shiitake mushroom is one of my favorites..

Cassandra November 24, 2010 at 3:19 pm

I made this for dinner tonight and it was AMAZING. Thank you so much for posting this recipe!!

We tried the Ginger Soy dipping sauce with it and didn’t really care for it, but next time we’ll try the other sauce recommended.

Thanks again!

Leave a Comment



Previous post: Vegan Rice Paper Rolls

Next post: Classic Pancakes

over the counter grifulvin over the counter minocin which is cheaper viagra or cialis