As my brother-in-law’s family and good friends of mine turned Vegan last year, I had been trying to create a new Vegan Gyoza recipe using Firm Tofu, but I couldn’t achieve the texture that I was wishing to create. Then, on the other day, to use up leftover Gyoza Wrappers, I made some Gyoza using Abura-age (Fried Thin Tofu). The texture was actually really good, and Abura-age (Fried Thin Tofu) are widely available from many stores. This ‘Gyoza’ is good!


About 24 pieces


2 large Cabbage Leaves *about 150g
50g Garlic Chives OR 1 Spring Onion
2 Shiitake Mushrooms
1 small piece Ginger *grated
1 clove Garlic *grated
1 tablespoon Sesame Oil
1 tablespoon Miso
1 tablespoon Mirin
2 pinches Sugar
White Pepper as required
1 to 2 sheets Abura-age (Fried Thin Tofu) *about 30g
2 to 3 Plain Flour, Potato Starch OR Flour of your choice
24 Gyoza Wrappers *You might need more
1/2 tablespoon Oil
1/2 cup Water

Dipping Sauce
Rā-yu (Chilli Oil)

  1. Cut all Vegetables 7-8mm size. Combine with Garlic, Ginger, Sesame Oil and seasonings. Mix it well and set aside.
  2. Water comes out from Vegetables and the mixture becomes moist. Cut Abura-age (Fried Thin Tofu) into 7-8mm pieces, add to the mixture, and mix well. Add Flour of your choice and mix well.
  3. Place a heaped teaspoonful filling (OR as much as you can wrap) onto a Gyoza Wrapper, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.
  4. Heat oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan.
  5. Add 1/2 cup Water and reduce heat. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
  6. Serve with Ponzu with Rā-yu (Chilli Oil).