Another Vegetarian Recipe for Gyoza

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Another Vegetarian Recipe for Gyoza


Here is another recipe for gyoza lovers who are vegetarians. The filling’s main ingredients include bamboo shoot, carrot, bok choy, and water chestnuts. It takes 20 minutes to finish and offers 98 calories per serving. Let’s rock it!


  • 230 grams of firm tofu
  • ½ cup of carrot, finely shredded
  • ½ cup of bok choy, finely chopped
  • ¼ cup of water chestnuts, finely chopped
  • ¼ cup of bamboo shoots, finely chopped
  • ¼ cup of garlic chives, finely chopped
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon of dark soy sauce
  • ½ teaspoon of sesame oil
  • ¼ teaspoon of salt
  • 2 tablespoons of oil
  • Gyoza wrappers

Steps to Make It

Prepare the filling

Wash and prepare the veggies. Wash the tofu, drain and cut it into small cubes then mash them. Combine the tofu with the veggies and the remaining ingredients. Season and set aside.

Wrap the gyoza

Take a piece of gyoza wrapper and place it in your palm. Moisten the edge of the wrapper with a bit of water using the tip of your finger.

Place a heaping teaspoon of the stuffing in the centre of the wrapper.

Fold the wrapper in half, make sure it all cover the filling and start to pinch the edges to seal. To make it easier, you may want to use a cornstarch/water mixture.

Fry the gyoza

In a large skillet, add 2 tablespoons oil and heat. As the oil is hot, place the gyoza carefully. Fry them on high heat until the outside turns golden brown. It may take 1 minute.

Add ½ cup of water into the skillet and cover it with a lid. Continue to cook for another 1 minute. Remove the lid and keep on cooking until all the water is absorbed.

Serve the gyoza

Transfer the gyoza onto a dish with the golden side on top. Serve with minced ginger and dipping sauce. This recipe is inspired by


Vegetarian Potstickers Accessed September 8th, 2019