Homemade Vegan Gyoza

Asian Inspired

This Homemade Vegan Gyoza does not need much of an introduction… this recipe is simple and delicious!





Makes about 30 Gyozas

For the gyoza

  • 30 store bought gyoza wrappers (I buy from asian market in the freezer section)
  • 1/2 a block firm tofu
  • 2 cups (cremini or stiitake) mushrooms, chopped
  • 2 cups Chinese cabbage, thinly chopped
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 2-3 tbsp soy sauce or Tamari
  • 1 tbsp sesame oil
  • Salt if needed
  • 1 1/2 tbsp avocado oil
  • 1/4 cup water

For the sauce

  • 3 cloves garlic, minced
  • 4 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1 tbsp sriracha
  • 1 tbsp cane sugar or pure maple syrup
  • juice of 1 lemon

Optional garnish

  • Sesame seeds
  • Green onions
  • Cilantro


  • Large pan
  • Large non-stick pan with lid




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For the filling

  1. Peel and mince garlic and fresh ginger. Then thinly cut green onions.
  2. Remove the core of the cabbage (the bottom hard part) leaves and cut into very fine shreds. Then cut mushrooms into small pieces.
  3. In a large pan add 1 tbsp sesame oil then sauté ginger and garlic for 3 minutes. Then add green onions and cook for an additional 2 minutes. Then add mushrooms and cook for 6 minutes.
  4. Take tofu out of package and wrap in 2 paper towels. Gently squeeze the tofu releasing the extra moisture. Then using your hands crumble the tofu into the pan. Making sure to break up any of the bigger pieces. mix to combine and cook for 3 minutes.
  5. Add cabbage and cook for 2 minutes or just until cabbage begins to wilt. Pour over 2-3 tbsp soy sauce and mix to combine. Taste the mixture and adjust seasonings to your liking adding more soy sauce if needed or an optional pinch of salt.
  6. Turn off heat and transfer the mixture to a large bowl and let cool for 15 minutes.

For the gyoza

  1. Take a gyoza wrapper and use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.
  2. Fold the wrapper in half over the filling and pinch it in the center with your fingers. Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make about 6 pleats. (see video above for visual)
  3. Heat the 1 1/2 tbsp avocado oil (or veg oil) in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down, in a circular shape.
  4. Cook until the bottom of the gyoza turns golden brown, about 3-5 minutes.
  5. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 4-6 minutes or until most of the water evaporates
  6. Take off lid and cook uncovered until the gyoza is nice and crisp on the bottom.
  7. Turn off heat then transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients above… in a small bowl and mix all together.


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.