Crispy Vegan Gyoza with Smoked Tofu

Serves 4 (approx. 20 gyoza) | 40 min preparation | 15 min cooking

Ingredients

For the Dough:

• 4 cups all-purpose flour

• 1 teaspoon salt

• 1 1/2 cups warm water

For the Filling:

• 1 small onion, finely chopped

• 2-3 garlic cloves, minced

• 1/2 block (about 100g) smoked tofu, crumbled

• 1 medium carrot, grated

• 1/2 cup fresh cabbage, finely shredded, OR 3 tablespoons preserved cabbage

• 1-2 teaspoons vinegar (if not using preserved cabbage)

• 1/2 teaspoon ginger powder

• 2 tablespoons soy sauce

• Pinch of salt (to taste)

For Cooking:

• 2-3 tablespoons vegetable oil

• 1/4 cup water (for steaming)

Instructions

1. Make the Dough:

   • In a large mixing bowl, combine the flour and salt. Gradually add warm water while stirring with a spoon or your hands. Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
     

2. Prepare the Filling:

   • Heat a pan over medium heat with a drizzle of oil. Add the chopped onion and garlic, and sauté until fragrant.

   • Add the smoked tofu, grated carrot, and your choice of fresh shredded cabbage or preserved cabbage.

   • Add the ginger powder, soy sauce, and a pinch of salt. If using fresh cabbage, add 1-2 teaspoons vinegar; omit the vinegar if using preserved cabbage. Stir well and cook for about 8-10 minutes, until the vegetables are softened. Remove from heat and let the filling cool.
     

3. Assemble the Gyoza:

   • Divide the dough into 20 equal portions and roll each into a thin circle (about 3 inches in diameter).

   • Place a teaspoon of filling in the center of each wrapper. Use a gyoza press or your hands to fold and seal the edges, making sure they’re tightly closed.
     

4. Cook the Gyoza:

   • Heat a non-stick pan over medium-low heat and add a tablespoon of oil. Arrange the gyoza in the pan, flat side down, ensuring they don’t touch. Cook for 2-3 minutes, or until the bottoms are golden brown.

   • Add 1/4 cup water to the pan and cover with a lid. Let the gyoza steam for 5-6 minutes, until the water evaporates and the tops are soft.
     

5. Serve:

   • Serve hot with your favorite dipping sauce, such as soy sauce mixed with a dash of vinegar and chili oil.

Keep exploring vegan dumplings

To explore other filling combinations and sauce ideas, read the vegan dumpling guide. Come back to this gyoza recipe for the full smoked-tofu ingredient amounts and cooking method.

For a savory bite without making wrappers, try vegan stuffed mushrooms.

For your next grain-and-vegetable dinner, make the Warm Earth Bowl.