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Vegetable gyoza



Yum Vegetable gyoza

Vegetable gyoza are pan-fried Japanese dumplings, are stuffed with tofu, cabbage, carrots, and mushrooms. It can be served, along with homemade dipping sauce.


for filling

firm tofu -240 grams(optional)
Shiitake mushrooms-50 grams
King oyster mushrooms-140 grams
Cabbage-100 grams
Red cabbage- 100 grams
Salt - 1 teaspoon for cabbage
Onion- 80 grams
Carrots-55 grams
Green onions-2-40 grams
Ginger- 1/2 inch piece
Corn starch- 2 tablespoon

For seasonings

Soy sauce- 2 tablespoon
Miso- 1 tablespoon
Sesame oil-2 teaspoon
White pepper- 1/4 teaspoon
Salt- 1teaspoon

For wrapping gyoza

Homemade gyoza wrappers

All-purpose flour- 2cups
Sea salt- 1/2 teaspoon
Water, boiled- 1/2 cup if more quantity of water needed, adjust as per  requirement
Cornstarch- flour required for rolling and dusting

Sift the flour onto a large bowl.
Add salt needed for just boiled water.
Add this water to sifted flour and knead nicely to a texture into a ball. Again knead for 6-10 minutes and make the dough into half. Make each half into a log of diameter 1 inch.
Wrap each log with a plastic wrap and keep it aside for 30-40minutes. After unwrap it and cut each log into crosswise about 12 pieces onto a surface which sprinkled with cornstarch.
Cover the dough with a neat and clean kitchen towel to prevent it from getting dry. Using a rolling pin, roll to make a round shape. Cover it with a kitchen towel  .you can store it for 3-4 days in a refrigerator.

For frying gyoza

Oil- 1tbsp
Sesame oil-(roasted)-1 tsp

For dipping sauce

Japanese chili sauce-1/2 tsp(or chili sauce)
Rice vinegar-1 tbsp
Soy sauce-1 tbsp
Mix all the ingredients.


Drain the tofu:

Microwave the tofu removing the plastic wrap for 15 minutes, and drain the water.
To make gyoza filling
Removing the tough core part of cabbage leaves and cut into julienned pieces.
Then mince these pieces into small pieces.
Repeat the same procedure for red cabbage also.
Transfer the minced cabbage into a bowl, and salt to it.
Keep it aside.
Cut the carrots into small cubes.
Mince the onion into small pieces.
Cut the green onion into the green and white part.
Chop the white part into small pieces.
Discard the bottom part of the king oyster mushrooms and cut into small pieces.
Also, discard the stem of shiitake mushrooms and slice them into small pieces.
Transfer all the sliced contents to a large bowl(onion, carrot, and both mushrooms). Add minced garlic to it.
Add peeled and grated ginger(1 tsp).
Add the liquid, that was obtained from squeezing the cabbage.
Slice the tofu into small pieces.
Add the tofu cubes and seasoning to the bowl.
Mix everything nicely.
Add corn starch , mix everything.
(add more potato starch or corn starch if necessary)
To fold gyoza
Prepare a tray lined with parchment paper.
Sprinkle some cornstarch to it.
Take a gyoza wrapper on your hand, make it a circle.
Place the fillings onto the center of it.
Make pleats after closing the wrappers, using both the ends.
Press the pleats tightly so that no air pockets are there.
To cook gyoza
Heat oil in a pan, add gyoza flat layer on it.
When the flat layer turns brown color, add 1/4 cup of water to it.
Close the pan with a lid.
Cook till all the water gets evaporated.
Finally, add sesame oil to it. Cook till the bottom of the gyoza becomes crisp and cooked.
Serve it with dipping sauce.


Tofu is an optional ingredient.
You can use any vegetable for filling.
Instead of Japanese chili sauce, you can alternatively use chili sauce.


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