Pan-Fried Vegetarian Tofu Gyoza (Plant-Based Potstickers)
These homemade Japanese pan-fried gyoza dumplings are meat-free and extremely addictive! They're filled with tofu and vegetables, then seasoned with aromatics and umami-rich Japanese condiments to create the ultimate flavor bomb!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g firm tofu
- 50 g fresh shiitake mushroom ((fresh, not dried) roughly diced)
- 50 g canned bamboo shoots (roughly diced)
- 30 g boiled wood ear mushroom (roughly diced)
- 30 g garlic chives (roughly cut)
- ½ tbsp grated garlic
- 1 tsp grated ginger root
- ¼ tsp ground black pepper
- 1 tsp sake
- 1 tsp mirin
- 1 tbsp cornstarch
- 1 tbsp toasted sesame oil
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp yellow miso paste (awase) ((yellow))
- 20 gyoza wrappers ((large size))
- 50 ml warm water
- ½ tsp all-purpose flour
- ½ tbsp cooking oil
- 1 tbsp rice vinegar
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp chili oil (rayu)
- ¼ tsp ground black pepper
Instructions
- 1
Prepare the ingredients for the filling according to the list above and place them in a large mixing bowl.
- 2
Mix until the tofu has broken up and all the ingredients are evenly distributed.
- 3
Hold the gyoza wrapper flat and add ½-1 tbsp of filling to the center. Make sure to leave a border around the edge.
- 4
Wet the edge lightly with water, then gently fold the wrapper in half without letting the edges touch and pinch one corner.
- 5
Make pleats on one side of the wrapper, pressing them on the flat side to seal.
- 6
Repeat until the whole gyoza is sealed and tap the base to flatten.
- 7
Drizzle the cooking oil into a cold pan and place the gyoza in your preferred formation, using the base of the gyoza to help spread the oil.Turn on the heat to medium and cook until the bottom becomes brown and crispy.
- 8
Make a slurry by mixing 50 ml warm water and ½ tsp all-purpose flour in a small bowl. Pour the slurry into the pan and place a lid on top. Steam until the liquid is almost gone, then remove the lid to allow it to evaporate completely.
- 9
Mix 1 tbsp rice vinegar, 2 tsp Japanese soy sauce (koikuchi shoyu), ½ tsp chili oil (rayu) and ¼ tsp ground black pepper in a small bowl for your dipping sauce.
- 10
Plate up and enjoy!