I have recently reviewed my old ‘Vegetarian Gyoza’ recipe, that was made with Tofu and Wombok. Once I thought it was good enough, but I found the texture of the filing was too soft, and I decided to change the recipe. I thought Cabbage would work better than Wombok, then I created a new Vegetarian Gyoza recipe, but it is actually Vegan. So I renamed it to ‘Vegan Tofu Gyoza’.


35 to 40 pieces


2 large Cabbage Leaves *about 150g, you can add more
30g Garlic Chives OR Spring Onions *finely chopped
3 to 4 Shiitake *OR other Asian Mushrooms, you can add more
1 small piece Ginger *grated
1 clove Garlic *grated
1/2 teaspoon Salt
1/2 teaspoon Kombu (Kelp) Dashi Powder *optional
1 tablespoon Sesame Oil *1 tablespoon is 15ml
1 tablespoon Soy Sauce
1 tablespoon Mirin
White Pepper as required
300g Firm Tofu
2 to 3 Plain Flour, Potato Starch OR Flour of your choice
Gyoza Wrappers
1/2 tablespoon Oil for cooking
1/2 cup Water

Dipping Sauce
Rā-yu (Chilli Oil) OR Crispy Chilli Oil

  1. Cut all Vegetables 7-8mm size. Place Cabbage in a mixing bowl, add Salt, and mix well. Add other Vegetables, Garlic, Ginger, mix to combine, and set aside. *Note: For extra Umami, you can add Kombu (Kelp) Dashi Powder.
  2. Water comes out from Vegetables and the mixture becomes moist. Add Sesame Oil, Soy Sauce, Mirin and White Pepper, and mix well.
  3. Break Firm Tofu into crumbles, add to the vegetable mixture, and combine well. Lastly, add Flour of your choice and mix very well.
  4. Place 2-3 teaspoonfuls mixture (OR as much as you can wrap) onto a Gyoza Wrapper, PACK FIRMLY, moisten the edge of the wrapper with water, fold the edge 5-6 times and close. Repeat with remaining ingredients.
  5. Heat Oil in a frying pan (non-stick recommended) over medium high heat, and arrange Gyoza in the pan.
  6. Add 1/2 cup Water and reduce heat slightly. Cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza is nicely browned.
  7. Serve with Ponzu with Rā-yu (Chilli Oil) OR Crispy Chilli Oil.