Tofu Gyoza
If you love dumplings as much as I do, you’re going to fall head over heels for these homemade tofu gyoza.
Servings : Gyoza
Calories : 40kcal
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 (20 g) ginger, minced
- 1 cup (120 g) carrots, shredded
- ½ cup (60 g) leek, shredded or chopped into thin rings
- 1 cup (140 g) 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
Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 159mg | Potassium: 27mg | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg
