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!!

Cook the cut vegetables and season.

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

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

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