Veggie Gyozas

Veggie Gyozas

Makes about 40 - 50 Gyozas


300g firm tofu (approx. 1 block)

200g king oyster mushrooms, chopped

250g cabbage (about half a small head)

1 tablespoon minced garlic

1 tablespoon grated ginger

1 stalk spring onion

3.5 - 4 tablespoons Carrot Kimchi Hummus

1 packet gyoza wrappers


Dipping Sauce

2 tablespoons black vinegar

1 teaspoon chilli sesame oil

  1. Wrap tofu in a paper towel, press and leave aside to drain any excess water. Cut the tofu into uniform cubes, approximately 1cm x 1cm.

  2. Add salt to cabbage, leave aside for 5 minutes before squeezing out the liquid. Chop the cabbage into small pieces, ensuring uniformity in size.

  3. Add ginger, garlic, cabbage, tofu, mushrooms & cabbage into a large bowl and mix well. Incorporate Carrot Kimchi Hummus bit by bit. Make sure filling mixture is not too watery - drain the mixture if necessary or add 1 or 2 teaspoons of cornstarch if necessary to help thicken the mixture.

  4. Add 2 teaspoons of filling into each gyoza, wrap and pleat! You should end up with about 40 - 50 gyozas. Freeze those that you're not cooking right away, on a single layer sheet pan. This ensures the dumplings won't stick together.

  5. To cook the gyozas, heat some oil in a pan and fry the gyozas on one side.

  6. Cook for about 3 minutes until the bottom turns golden brown.

  7. Add water, cover and steam for 5 minutes.

  8. Remove the lid and cook till water evaporates.

  9. To make the dipping sauce, combine both ingredients in a saucer.

  10. Garnish the gyozas with spring onions and serve with the dipping sauce.