Vegetarian Steamed Gyoza with Tofu and Cabbage
Are you looking for a healthy dumpling recipe? Try these Vegetarian Steamed Gyoza filled with tofu and cabbage. They’re delicious, nutritious, and oil-free!
Looking for more gyoza recipes? Try my Vegetable Gyoza or Rice Age Gyoza!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Steamed Gyoza:
*If you don’t have a bamboo steamer, other types of steamers work fine as well.
How To Make Steamed Gyoza: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.
Step 1
Thaw the frozen tofu and remove the excess water.
Step 2
Chop the cabbage and mix with salt, then remove the excess water.
Step 3
Combine the tofu, cabbage, egg, and garlic ginger soy sauce to make the filling.
Step 4
Wrap the filling with gyoza wrappers.
Step 5
Prepare a bamboo steamer and place the gyoza on cabbage leaves.
Step 6
Place the bamboo steamer in a boiling pot and steam for 10 minutes.
Serve with a dipping sauce, and savor their tender texture while they’re fresh and hot!
Dipping Sauce
Here are some simple dipping sauce suggestions:
Your Questions Answered
Yes, you can freeze uncooked gyoza on a baking sheet until solid, then transfer to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.
Use cabbage leaves or parchment paper in the steamer, and ensure the gyoza don’t touch each other while steaming.
Absolutely! Pan-fry them until the bottoms are golden brown, then add water, cover, and steam until cooked through.
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Vegetarian Steamed Gyoza with Tofu and Cabbage
Print Pin SaveEquipment
- Food processor
- Bamboo Steamer 21cm (8.3 inches)
- Steamer Ring
- Pot
Ingredients
- ¼ Cabbage, 250 g
- ½ tsp Salt
- 1 block Frozen Tofu, (350 g, 12.3 oz)
- 1 Egg
- 1 Tbsp Garlic Ginger Soy Sauce
- 25 sheets Gyoza Wrappers
- Dipping sauce of your choice
Instructions
- Prep Ingredients: Finely chop the cabbage in a food processor. Transfer it to a bowl, mix with salt, and let it sit for 10 minutes. Thaw the frozen tofu. Wrap the chopped cabbage and tofu separately in paper towels and squeeze out excess water.
- Make the Filling: In a large bowl, combine the drained cabbage and tofu. Add the egg, garlic ginger soy sauce. Mix everything well until thoroughly combined.
- Wrap the Gyoza: Place a gyoza wrapper on your palm. Moisten the edges of the wrapper with water. Place 1-2 teaspoons of the filling in the center of the wrapper. Pinch the edges together to seal.
- Prepare the Bamboo Steamer: Wet the bamboo steamer with water. Place a layer of cabbage leaves at the bottom to prevent sticking. Arrange the gyoza on top of the cabbage leaves.
- Steam the Gyoza: Fill a pot with plenty of water and bring it to a boil. Place a steamer ring on the pot and set the bamboo steamer on top. Steam the gyoza over medium heat for about 10 minutes.
- Serve: Place the bamboo steamer on a large plate and serve with your preferred dipping sauce.
Video
Notes
- If the filling is too loose, you can thicken it by incorporating potato starch.
- To prevent burning, make sure the bamboo steamer is entirely wet. Check out additional bamboo steamer tips in the Steamed Vegetable recipe.
