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Vegetarian Pan-Steamed Gyoza Dumplings

26 Comments

Today I introduce you to Pan-Steamed Vegetarian Gyoza Dumplings. There are a lot of ways to cook Gyoza in Japan and this is my mother’s original recipe which is easy and delicious.

This time I used only vegetables. I used Shiitake mushrooms, cabbage and tofu. You can add any kind of ground meat if you want.

Also, I used Wonton wrappers because I can’t find Japanese Gyoza wrappers around here. I explain how to wrap the filling and provide you with easy-to-follow directions with pictures in my recipe PDF. If you can find Gyoza wrappers, of course you can use those.

When you hear “Pan- Steamed”, you might think you need a special pan. Don’t worry, you can cook this with just a regular pan. I think the wrapping part takes a little bit of time, but it is worth it because Gyoza are very delicious!!

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Cook the cut vegetables and season.

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Wrap the filling with wrappers. If you want to store Gyoza, you can keep them in the freezer using a plastic freezer bag.

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Cook with 1/4 cup of water in a pan with a lid.

Detailed and visual instructions can be found in the recipe PDF:Pan-Steamed Vegetarian Gyoza Dumplings

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Here is a tip for storing ginger. Peel the skin and wrap it with kitchen paper and then with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).


Ingredients (about 35 pieces)
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6 Shiitake Mushrooms

4 Cabbage Leaves

3.5 oz. (¼ pack) Firm Tofu

1 Tbsp. Soy Sauce

1 tsp. Grated Ginger

¼ tsp. Salt

¼ tsp. Pepper

Wonton Wrappers

Sesame Oil for cooking

Water for steaming


Detailed and visual instructions can be found in the recipe PDF:Pan-Steamed Vegetarian Gyoza Dumplings

Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

26 thoughts on “Vegetarian Pan-Steamed Gyoza Dumplings

  1. Steamed dumplings are great, thanks!

    Liked by 1 person

  2. I have noticed that your mother has been a great inspiration to you in your cooking and I just love that. It makes it all so traditional. I’m going to make these for sure. They look so delicious.

    Liked by 1 person

  3. I have tried to pan fry dumplings and discovered that the this type of cooking gives more distinct flavour compared to simple boiling and is more practical for the type of dumplings I make. Thank you for the tip for storing ginger, I will use it!

    Liked by 2 people

    • Great point!! Thank you for the wonderful comment!! All cooking ways for dumplings have their distinctive good taste but I love this pan-steamed way because it’s flavorful as you said and very easy 🙂

      Liked by 1 person

  4. These look so tasty and light. I’m glad to know Wonton wrappers can be used for Gyoza. Thanks for this thorough tutorial! 🙂

    Liked by 1 person

  5. Yummy!! Would love to try these!!

    Liked by 2 people

  6. sounds wonderful!! is ponzu the sauce served in Chinese restaurants with dumplings? I love the taste of that and never knew what was in in.

    Liked by 2 people

  7. thank you, it’s nice that your mother taught you these things and now you are teaching me, your mother-in-law! 🙂

    Liked by 2 people

  8. I absolutely LOVE dumplings! Thank you for this recipe. – Jelly

    Liked by 2 people

  9. Wonderful! I’m heading out for Japanese food with some friends this evening…these homemade dumplings look amazing! Thanks for sharing!

    Liked by 2 people

  10. I love dumplings and it looks yum!

    Liked by 2 people

  11. I made your lovely delicious recipe & love every bite! So goooooooooddddddd! Full of flavour too! 🙂

    Liked by 1 person

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