If you love dumplings as much as I do, you're going to fall head over heels for these homemade tofu gyoza. They're filled with flavorful marinated tofu and fresh vegetables, folded into delicate wrappers, and cooked until crispy on the bottom and soft on top - simply irresistible!
I still remember the very first time I tried gyoza at a tiny dumpling restaurant in Melbourne. The golden, pan-fried bottoms, the tender tops, and that salty-sour dipping sauce… I was instantly hooked! Ever since then, tofu gyoza has been one of my go-to recipes - and every time I make them, my guests can't stop raving about them.
What makes this recipe extra special is that you can prepare everything at home - from the filling to the wrappers. Of course, store-bought gyoza skins work fine if you're short on time, but homemade dough takes them to the next level.
These dumplings are:
- 🌱 100% vegan - perfect for everyone at the table
- 🥬 Packed with flavor from marinated tofu & veggies
- 🥟 Crispy, juicy, and so satisfying
- ❄️ Freezer-friendly for quick weeknight dinners
- 🍜 Fun to make and fold (especially if you cook with friends or family!)
So, grab a cup of tea, roll up your sleeves, and let's make gyoza together - I promise it's easier than it looks, and the result is absolutely worth it.
How To Make
- Prepare the dough following my recipe for how to make gyoza wrappers. Alternatively, you can buy frozen gyoza wrappers at an Asian grocery store. Just take them out of the freezer a few hours before use.
- Make the filling: Follow the recipe card below for the tofu and vegetable filling.
- Assemble: Moisten the outer edge of the wrapper with your finger - this helps seal the dumpling. Place a heaping teaspoon of filling in the center. Fold the wrapper in half, then pleat one side three times with your thumb and index finger, leaving the other side flat. The dumplings should be tightly sealed so the filling doesn't leak out while cooking. (Watch the video for a visual guide!)
Best Cooking Method
The most delicious way to prepare gyoza is to pan-fry and steam them, so the bottoms are crispy and golden while the tops stay soft and tender.
- Heat a little sesame oil in a pan and fry the dumplings for a few minutes until the bottoms are lightly browned.
- Add water, cover with a lid, and steam.
- Remove the lid and let them cook for a few more minutes until the bottoms are crispy.
👉 Note: Properly folded dumplings should stand upright, and only the bottom side gets browned.
How To Freee
Tofu gyoza freeze really well, so you'll always have a quick meal ready in the freezer. I usually make a large batch and freeze half. Here's how:
- Line a baking sheet with aluminum foil and place the dumplings on it without touching each other.
- Freeze for about 2 hours until solid.
- Transfer the dumplings to a freezer bag and store for up to 2 months.
- Cook straight from frozen: pan-fry and steam as usual, just add a little more water and cook 2 minutes longer.
More Japanese Recipes
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Did You Make This Recipe?
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
Tofu Gyoza
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 40 homemade gyoza wrappers, or store-bought
Dumpling Filling
- 1 tablespoon coconut oil, or another oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoon ginger, minced
- 1 cup carrots, shredded
- ½ cup leek, shredded or chopped into thin rings
- 1 cup smoked tofu, shredded
- 2 tablespoon soy sauce
- 1 tablespoon sushi vinegar, or mirin
- 1 tablespoon sesame oil
- ½ lime, only juice
- 1 teaspoon sriracha or sambal oelek, optional
Dumpling Dipping Sauce
- 2 tablespoon soy sauce
- 1 tablespoon sushi vinegar, or mirin
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or sambal oelek, optional
Instructions
Prepare Dumpling Filling
- Heat the coconut oil in a skillet over medium heat. Add the minced onion, garlic, and ginger, and sauté for about 3 minutes until fragrant. Shred the vegetables and tofu in a food processor, then add them to the skillet along with the spices. Cook for another 5 minutes, stirring occasionally. Transfer the mixture to a bowl and let it cool slightly before filling your dumplings..
Fill Dumplings
- Place a heaping teaspoon of filling in the center of each gyoza wrapper. Fold and seal the dumplings tightly (see the step-by-step photos and video above for folding tips).
- Store them in the fridge for up to 2 days, or freeze any dumplings you won't be cooking right away.
Cook Dumplings
- Heat 1 tablespoon of sesame oil (or another neutral oil) in a skillet. Arrange the dumplings in a single layer without crowding the pan (otherwise they'll stick together). Cook for about 3 minutes, until the bottoms are golden brown.
- Add ¼ cup water, cover with a lid, and steam for 5 minutes. Remove the lid and cook for another 2 minutes, until the bottoms turn crispy again.
- Mix together the dipping sauce, garnish with sesame seeds or chopped scallions if desired, and serve the dumplings warm.
Notes
- Freezing: Place uncooked dumplings on a baking sheet lined with foil and freeze for 1-2 hours, making sure they don't touch. Once frozen, transfer them to a freezer bag and store for up to 1 month. Cook them straight from frozen (no need to thaw), just steam for 2 minutes longer.
- Spicy kick: Add sriracha or sambal oelek to the filling or dipping sauce if you like it hot.
- Smoked tofu: I prefer using smoked tofu because it contains less water and adds extra flavor. If you use regular tofu, press it well before cooking to avoid excess moisture.
Nutrition
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Aline, these look SOO amazing, can’t wait to try them! Although, Id like to use all veggies?? Even as a vegan of almost 10 years, I am not the biggest tofu eater! (Maybe a coleslaw mix?, OR even broccoli slaw? To replace it?) What would you recommend? Thanks!
Thank you, Alison! The texture won’t be quite the same, but sure, you can substitute the tofu with veggies. Add more carrots, leek, maybe some broccoli, shiitake mushrooms, cabbage, whatever you like! 😁 Enjoy them!
Holy hell. These are deeeeeeelicious. Tried veggie gyoza at a Japanese gyoza restaurant and desperately wanted to be able to make them at home but as I’m an amateur cook, my hopes were not high.
All I can say is. These are ADDICTIVE. I was eating the filling with a spoon unable to stop myself haha.
I made them once and I used the wrong Sambal Oelek and Chinese dumpling wrappers (wayyy too thick). I accidentally used Singapore style sambal paste which is different. Tried a second time with proper crushed chilli paste (sambal oelek) and wowwww.
make these dumplings!
Hi Steph
Thank you so much for your comment! Awww this makes me so happy! The same happened to me after I enjoyed my first dumplings in a restaurant. So good (and much more affordable) to make them at home. The next step is to prepare the gyoza wrappers (recipe is on my blog) yourself. Takes those dumplings to another lever!
Have fun making them. All the best,
Aline
Delicious gyozas, I made them and my mum keeps asking meto repeat the recipe
Thank you for letting me know Luiza! Dumplings are such a fun thing to eat! Your mum must be very lucky if you cook for her ?
All the best,
Aline
Made this today and they were so easy to make and they taste awesome !
Dear Ilse,
Thank you for your kind words. I am so happy to hear that it was easy for you to make them! And yes, Dumplings are super delicious ?Have a wonderful Sunday!
All the best,
Aline
It’s looking soo beautiful and delicious ?
Thank you so much, Yogesh! I hope you find the time to try the recipe ?
All the best,
Aline