Tofu Gyoza with Scallion and Shiitake: The Best Healthy Asian Recipes

What’s cheap, filling, fresh, and yet somehow gourmet simultaneously? Dumplings, that’s what. Learn how to make savory, healthy Tofu Gyoza today!

What is Gyoza?

Gyoza is a Japanese, crescent-shaped dumpling usually filled with a pork mixture and served with a savory dipping sauce.

The original cooking technique involves being pan-seared and steamed to develop a crisp, brown crust on one side, and a delicate tenderness on the other.

While the traditional filling includes ingredients such as ground pork, chives, cabbage, and ginger, there are several variations in modern-day Japan. You can find everything from seafood gyoza to cheese gyoza, to green, matcha gyoza in some places.

This recipe for tofu gyoza uses umami-packed mushrooms and firm tofu for a tender and savory bite, contrasted by the crisp exterior and a savory, sour, spicy dipping sauce.

The History of Gyoza

While gyoza is a popular Japanese food, its origins lie in their neighbor to the west, China. gyoza is a version of the Chinese dumpling called “jiaozi,” modified to suit the Japanese palate. Although gyoza is a relatively modern invention, its predecessor dates back much farther, to the Han dynasty (per Humanities Cookbook), and is still popular in China and the world today.

It’s interesting to look back at history and find the good that sprouted from terrible events. In Gyoza’s case, that event was WWII. Imperial Japan stationed soldiers in China during WWII, and those men inevitably sampled the local fare, including jiaozi.

Once the war ended, soldiers desired this cheap, satisfying dumpling. Soon, shops started popping up all over Japan to meet this desire, and gyoza’s popularity grew.

Japan’s economic depression following the war also contributed to the rise of gyoza; the delicious and filling food was perfect for stretching precious meat, which became scarce in Japan.

Now, gyoza are not only eaten in Japan but are staples on the menus of Japanese restaurants across America as well. However, unlike in Japan, gyoza is more of a side item in Japanese restaurants in America, as opposed to the restaurants in Japan that specialize in gyoza.

Also, American-Japanese restaurants often freeze and deep-fry the dumplings instead of pan-frying and steaming.

Gyoza vs. Jiaozi

As I mentioned before, gyoza is in essence a modified jiaozi, so what differentiates the two? While there are several similarities, each one has its unique features. The main differences are below.

• The Wrapper – Gyoza wrappers are typically thinner and more delicate than Jiaozi, which are made with a thicker, chewier wrapper.
• The Cooking Method – While both jiaozi and gyoza can be cooked in a variety of ways, jiaozi is most commonly steamed in a bamboo steamer, whereas gyoza is pan-fried and then steamed.

Why Tofu with Scallions and Shiitake?

This gyoza veers off from the usual pork filling, but still possess the same juicy, comforting vibes. I’ve made gyoza for a while now, and though I’m often changing my recipe for pork gyoza, these gyoza went over just as well as their meat-based counterparts.

These dumplings are completely vegan, and just as delicious. None of my family is vegan, but they love this gyoza.

The bounce of the tofu, the umami, meaty mushrooms, a boatload of aromatics, and simple seasoning make these tofu gyoza the perfect dish to serve at parties, family, meals, and as an afternoon snack alike.

My family is big on gyoza, especially my two younger sisters. Their young taste buds tend to stick to the familiar, so they always eat plenty of gyoza when visiting local Japanese restaurants. If your family’s anything like mine, they’ll love getting to enjoy gyoza from their own homes.

Tofu Gyoza Ingredients

Dumpling Wrappers – Search for round, thin gyoza wrappers at your local grocery store. If you can’t find gyoza wrappers specifically, wonton wrappers like these ones can work as well.

Because these wonton wrappers are vegan, they don’t contain egg, just flour, and water as gyoza wrappers do. Also, wonton wrappers are thinner than jiaozi wrappers, making them perfect for gyoza.

If you do use these wrappers, be sure to use a round cookie cutter to make perfect circles. The scraps can be fried into crunchy wonton chips. Also, know that these wrappers are a little smaller and thinner than traditional gyoza wrappers.

Tofu – Firm tofu is the best for tofu gyoza. Press the tofu before using it.

Dried Shiitake Mushrooms – Dried shiitake is better than fresh in this case, due to its more pronounced earthy flavor. Luckily dried are usually easier to find than fresh. Read more in this article by Chopstick Therapy.

Cabbage – Traditional Chinese napa cabbage is used, but in recipes like this, I recommend the more readily available green cabbage.

Scallions – A quintessential part of the “Asian Trinity.”

Ginger – Ginger is usually a prominent aromatic in gyoza.

Garlic – Use plenty of garlic as Japanese gyoza are pretty heavy on this

Dark Soy Sauce – Chinese-style dark soy sauce serves as both a salt component and a darkening agent.

Shiro Miso – Miso can be found at many grocery stores, most Asian markets, and on Amazon. It lasts forever (not literally), and is a great ingredient to keep in your pantry.

White Pepper – The slightly sour flavor of white pepper lends itself to this dish. It originated in China, after all.

Neutral Oil – For the first crisping, a neutral oil like vegetable, canola, or peanut is your best bet.

Toasted Sesame Oil – Toasted sesame oil makes the filling richer and more flavorful. Also, after steaming the gyoza, a few drops of toasted sesame oil add a delicate aroma and help re-crisp the bottom.

How to Make Tofu Gyoza

While I may not be a master of making gyoza, I’m better now than I was the first time I sloppily folded a crescent-shaped dumpling. I’ve included pictures to help you understand the folding process, but it truly is a skill that comes with time and practice.

Step 1 – Make the Filling

This part is the easiest step in the process. To make the filling, combine the rehydrated, diced mushrooms, crumbled tofu, minced cabbage, minced scallions, minced ginger, minced garlic, soy sauce, sake, 1 tsp. sesame oil, and miso in a mixing bowl.

Use a small, rubber spatula to mix the ingredients thoroughly.

Step 2 – Fill the Wrapper

To fill the dumplings, set out about 4-5 round wrappers. Keep the rest covered by a damp paper towel to prevent them from drying out. Place 1/2 tablespoon of the tofu and mushroom mixture in the middle of each wrapper.

Step 3 – Pleat and Fold

Once you have the filling placed, it’s time to fold. This may be the most daunting task for many but don’t sweat it. The truth is your first dumplings won’t be as pretty as the ones you’ve eaten before, but you definitely won’t get better if you never start. Folding beautiful dumplings takes practice, so start practicing!

Before you start, have a small bowl of water within reach.

Begin by placing about 1/2 to 1 tbsp. Of filling in the wrapper, dipping your finger in the water, and painting a small amount of water across the edge of the wrapper.

Next, press the end of the two sides together.

Use one hand to push the wrapper to the folded edge, and pleat with your other hand.

Continue making several small pleats along the top by pinching portions of the wrapper, pushing it to one side, and repeating until you go across the entire top edge.

Set the folded dumplings on a baking sheet and repeat with the remaining fillings and wrappers.

Step 4 – Cook, Refrigerate, or Flash Freeze

After your dumplings are folded, you have a few options. If you want gyoza immediately you can start cooking. If you plan on cooking the dumplings later in the day, store them in the refrigerator (covered with plastic wrap or a damp paper towel) until ready to cook.

If you want to freeze the dumplings for later use, use a two-step freeze. First, place the baking sheet full of folded gyoza in the freezer for 30 minutes. In this step, it is vital that none of the dumplings are touching or they will freeze together.

After the quick freeze transfer the dumplings to a Ziploc bag or tupperware container until ready to cook.

Note: This recipe makes about 50 gyoza, which for a family of my size, is no problem. For smaller families, I recommend making the same amount and freezing all the gyoza you don’t eat.

Step 5 – Pan-Fry

Once you have the gyoza prepped, cooking is a very simple and easy task. Begin by heating a large pan over medium-high heat. Drizzle in about half a tablespoon of neutral oil and tilt the pan back and forth to spread ripples of oil across the pan.

Place the gyoza in one layer around the pan. Depending on the size of the pan, I can usually fit about 10-20 gyoza in the pan at a time.

Sear the gyoza over medium-high heat until golden brown and crispy, about 2 minutes.

Step 6 – Steam

After getting the gyoza crispy, add about 1/3 cup of water to the pan and turn the heat up to high.

Shake the pan to distribute the water around the pan cover it with a lid and steam the dumplings until the water is almost evaporated, about 1 1/2 minutes.

Step 7 – Add Toasted Sesame Oil

Right before the water is evaporated, remove the lid, add a few drops of toasted sesame oil, and reduce the heat to medium-high heat.

This kills three birds with one stone; crisping the gyoza, preventing the gyoza from sticking to the pan, and adding the one-of-a-kind nutty aroma of toasted sesame oil, so good!

Step 8 – Remove and Serve

Once the water has evaporated, shake the pan and use a spatula to separate the gyoza from the pan. After sliding the spatula under the gyoza they should come off the pan easily.

After removing the crispy, juicy gyoza from the pan, serve hot with a soy-vinegar dipping sauce! Repeat with the remaining gyoza.

What to Serve with Tofu Gyoza

Need Pairings for tofu gyoza? We gotcha covered.

Shogayaki Donburi – For a filling, hearty meal serve these gyoza as an appetizer or side with this glazed pork rice bowl.

Savory Egg Custards – If you want to do a small bites meal, serve tofu gyoza, egg custards, and maybe some pickled vegetables and tempura vegetables.

Ingredients

Soy Vinegar Dipping Sauce

• 3 tbsp. of soy sauce
• 2 tbsp. of black vinegar (can substitue rice vinegar)
• 1 tbsp. of spicy garlic chili oil

Filling

• 1 14 oz. block of firm tofu, pressed and crumbled
• 15 g dried shiitake, about 3-4 mushrooms, rehydrated and roughly chopped
• The green portion of a bunch of scallions minced
• 2 cabbage leaves, minced
• 4 cloves of garlic, minced
• 1 2″ knob of ginger, peeled and minced
• 1 tablespoon of Shiro miso
• 1 tsp. of dark soy sauce
• 1 tsp. of toasted sesame oil
• 1 tablespoon of sake
• A pinch of white pepper

Other

• About 50 gyoza wrappers
• 1 tbsp. of neutral oil
• 2/3 cup of water
• 1 1/2 tsp. of toasted sesame oil

Directions

Soy Vinegar Dipping Sauce

1. Combine 3 tablespoons of soy sauce, 2 tablespoons of dashi, 1 tablespoon of lime juice, 1 tablespoon of lemon juice, 1/2 a tablespoon of rice vinegar, and 1/2 tablespoon of sugar in a small saucepan.
2. Cook over medium heat for 2 minutes, stirring constantly until the sugar dissolves. Store in the fridge for up to 6 months.

Stuffing the Gyoza

1. Combine the rehydrated, diced mushrooms, crumbled tofu, minced cabbage, minced scallions, minced ginger, minced garlic, dark soy sauce, sake, 1 tsp. sesame oil, and miso in a mixing bowl.
2. Use a small, rubber spatula to mix the ingredients thoroughly.
3. Set out about 4-5 round wrappers. Keep the rest covered by a damp paper towel to prevent them from drying out.
4. Place 1 tablespoon of the tofu and mushroom mixture in the middle of each wrapper.
5. Dip the tip of your finger in a small bowl of water, and paint a small amount of water across the edge of the wrapper.
6. Fold the two sides of the wrapper over the filling, and use your fingers to press the two sides together.
7. Make several small pleats along the top by pinching small portions of the wrapper, pushing it to either side, and repeating until you go across the entire top edge.
8. Repeat until all the wrappers are used.
9. At this point, either cook the tofu gyoza immediately, store them in the fridge for a few hours (covered with a damp cloth), or freeze them. See the freezing instructions above.

Cooking the Gyoza

1. Heat a large pan over medium-high heat. Once hot, add about 1/2 of a tablespoon of oil to the pan. Swirl around to distribute the oil evenly across the pan.
2. Place 10-20 gyoza in the pan (as many as will fit in one flat layer), tilt the pan around once more to spread the oil.
3. Sear the gyoza over medium-high heat until golden brown and crispy, about 2 minutes.
4. Add about 1/3 cup of water.
5. Cover the pan with a lid and steam the dumplings until the water is almost evaporated, about 1 1/2 minutes.
6. Right before the water is evaporated, remove the lid, add a few drops of toasted sesame oil, and reduce the heat to medium-high heat.
7. Once the water has evaporated, shake the pan and use a spatula to separate the gyoza from the pan.
8. Repeat with the remaining gyoza, or freeze the raw gyoza to cook later. Serve immediately with the soy vinegar dipping sauce.