Steamed gyoza with mushroom & tofu filling

Steamed gyoza with mushroom & tofu filling

V is for Vegan

This is basically an Asian version of ravioli or, to be historically accurate, the other way around, for pasta came from China. Buy the little circles of ‘pasta’ from Chinese or Japanese shops, but check carefully that they don’t contain egg. I made these gyoza in a wok that fitted my bamboo steamer just perfectly. A bamboo steamer is very cheap, or you can use a metal steamer. You need a flat surface, as you don’t want to have the gyoza touching each other; they will stick and rip the skin off.


Quantity Ingredient
3 tablespoons sesame oil
2 garlic cloves, very finely chopped
thumb of ginger, peeled and very finely chopped
1 tablespoon sugar
3 tablespoons dark soy sauce
1 teaspoon chinese five-spice
1 teaspoon cornflour
200g firm tofu
4 spring onions, sliced, white and green parts set aside separately
250g shiitake or other mushrooms, finely sliced
24 gyoza or chinese wonton skins
rice flour or plain white flour, for dusting
plum sauce, to serve


  1. To make the filling, put the sesame oil, garlic, ginger, sugar, soy sauce, five-spice and cornflour into a hot wok or frying pan and sizzle for a couple of minutes. Drain and dice the tofu, then add to the wok or pan and fry for 5 minutes. Add the white slices of spring onions and the mushrooms and fry for 3–5 minutes (they will release a lot of liquid).
  2. Place a sieve over a bowl. Tip all the mixture into the sieve and let the excess liquid drain out (you don’t want a very liquid filling, as the gyoza skins will not hold it).
  3. Then set up a little gyoza filling station on a table: a small bowl of water, a stack of gyoza skins, the cooled filling and a teaspoon. Lay out a gyoza skin, dip your finger into the water and run it around the border of the gyoza skin. Put a heaped teaspoon of filling into the middle, then bring up the sides and press them together to seal the gyoza like crescent-shaped dumplings.
  4. Set aside each dumpling on a tray sprinkled generously with flour so that they won’t stick to the bottom when you remove them to steam. When you have shaped them all, place in a steamer, spaced slightly apart. Take a piece of greaseproof paper and cut into the shape of your steamer. Run it under the tap to moisten it.
  5. Prepare a large pot or wok of boiling water and place the steamer over it. Put the circle of moist greaseproof paper over the gyoza, then put on the lid. Steam for about 20 minutes, depending on how fresh they are, and on the thickness of the skins. They are cooked when they are translucent. Then fry in a pan too, if you like. Serve with the reserved green spring onion slices and the plum sauce for dipping.


  • Add finely chopped Baechu Kimchi to the filling.
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