Steps

• Cooking Gyoza Filling:

  1. Drain the tofu and press it with a clean towel or paper towels to remove excess moisture for 30-60 mins. Then, cut the tofu into small cubes.

     

  2. Finely chop the cabbage and sprinkle a little salt over it. Let it sit for 10 minutes, then squeeze out excess water.

     

  3. Finely chop the carrots for a touch of sweetness and color.

     

  4. Mince the onion into small pieces to release its natural sweetness.

     

  5. Finely mince mushroom to enhance their meaty and umami-rich texture.

     

  6. Chop finely spring onions to add a fresh, aromatic flavor.

     

  7. Mince or grate ginger for a fragrant and spicy kick.

     

• Combine the Ingredients:

  1. In a large mixing bowl, add: cabbage, minced garlic, grated ginger, onion, carrots, mushrooms, and chopped tofu.

     

  2. Add cornstarch (or potato starch) to help bind the mixture.

     

  3. Add soy sauce, dark miso paste, toasted sesame oil, sea salt, and white pepper powder for deep seasoning.

     

  4. Mix the ingredients until well combined. The filling should be slightly sticky and well-seasoned, but not too wet. Then add spring onions and mix them well.

     

  5. Let it sit for 15–20 minutes to allow the flavors to blend before wrapping.

     

• How to Wrap Vegetable Gyoza :

  1. Sprinkle some flour onto the surface or container where you’ll place the wrapped gyoza to prevent sticking.

     

  2. Place a gyoza wrapper on your palm, then scoop about 1 tablespoon of the vegetable filling into the center of the wrapper. Don’t overstuff, or it will be harder to seal! You can <a href="https://hungryforthai.com/how-to-make-gyoza-wrappers-from-scratch/" target="_blank" rel="noopener">make gyoza wrappers from scratch</a> using my recipe, or you can buy wrappers from the supermarket for convenience.

     

  3. Dip your finger into a bowl of water and lightly moisten the edges of the wrapper. This helps seal the gyoza and prevents it from opening during cooking.

     

  4. Fold the wrapper in half over the filling to create a half-moon shape. Gently press down to seal the top.

     

  5. Create Pleats (Optional but Recommended): Now, here’s the fun part! To make your gyoza look professional and give it a pretty pleated edge! Start on one side and fold small pleats as you pinch the edge together. Continue pleating all the way to the other side, pinching each pleat as you go.

     

  6. Press firmly to seal the gyoza completely.

     

  7. After pleating, press the entire edge firmly to make sure it’s tightly sealed. Now you should have a lovely crescent-shaped dumpling with pleats along the edge.

     

• Pan-FryingHomemade Vegetable Gyoza – Best for Crispy Bottoms :

  1. Add 1-2 tablespoons of vegetable oil to a non-stick or cast-iron pan over medium heat.

     

  2. Arrange them in a single layer, flat side down, leaving some space between each.

     

  3. Let the bottoms crisp up for about 2-3 minutes.

     

  4. Pour ¼ cup of water into the pan and immediately cover with a lid to steam. Once the water evaporates, remove the lid. Let the gyoza cook for another 1-2 minutes to crisp the bottoms again.

     

  5. Serve hot with dipping sauce.