Go Back
+ servings
Vegan Dumplings with Tofu (Gyoza)
Print Pin
5 from 6 votes

Vegan Dumplings with Tofu

These vegan dumplings are filled with Asian seasoned tofu and vegetables and should be enjoyed with the traditional dumpling dipping sauce. One of the best gyoza recipes ever - and I will teach you how to make them!
Course Main Course
Cuisine Asian, Vegan
Keyword dumpling guide, how to make homemade dumplings, vegan dumplings, vegan gyozas
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 40 Dumplings
Calories 40kcal
Author Aline Cueni


Dumpling Filling

  • 1 tbsp coconut oil or another oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 2 tbsp (20g) ginger minced
  • 1 cups (120g | ~2) carrots shredded
  • ½ cup (60g | ~½ stalk) leek shredded or chopped into thing rings
  • 1 cup (140g) smoked tofu shredded
  • 2 tbsp soy sauce
  • 1 tbsp sushi vinegar or mirin
  • 1 tbsp sesame oil
  • 0.5 lime only juice
  • 1 tsp sriracha or sambal oelek optional

Dumpling Dipping Sauce


Prepare Dumpling Filling

  • Heat coconut oil in a skillet. Add minced onion, garlic, ginger and cook for 3 minutes. Shredd your veggies and tofu in a food processor. Add it with the spices to the skillet and cook for 5 minutes. Transfer in a bowl and leave it to cool down for a few minutes.

Fill Dumplings

  • Fill each gyoza wrapper with a heaped teaspoon of the filling. Fold and close the dumpling. See above in the blog post and in the video how to fill and fold dumplings.
  • You can store them up to two days in your fridge or freeze the part you don't eat right away.

Cook Dumplings

  • Heat one tablespoon of sesame oil or another oil in a skillet. Add as many dumplings as fit, but don't stuff them. Otherwise, they will stick together. Cook for 3 minutes until the bottom is golden. 
  • Add ¼ cup water and a lid. Steam for 5 minutes. Remove the lid and leave them for another 2 minutes, until the bottom is crispy. 
  • Mix the dipping sauce and serve with the cooked gyozas.



  • You can freeze the uncooked dumplings. Place them on an aluminum foil in the freezer for about 1-2 hours - make sure to leave some space between each one to prevent them from sticking. When they are frozen, transfer to a freezer bag and store in the freezer up to one month. Cook them right out of the freezer, don't defrost, and steam 2 minutes longer.
  • The use of sriracha or sambal oelek is optional and gives an extra flavor if you like it spicy.
  • Add sesame seeds or chopped scallions to your dipping sauce.
  • Smoked tofu does contain less water and is my favorite for cooking. You can also use regular tofu, but make sure to press out the water before using it.


Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 159mg | Potassium: 27mg | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg