Vegan Gyoza with Tofu & Soybeans
Gyoza night is a ritual in Japanese homes — someone rolls, someone pleats, everyone eats too many. This is my plant-based filling: tofu and mashed soybeans (called "the meat of the field" in Japan) with a full half-cup of scallions, seasoned simply with soy sauce and sesame oil.
They pan-fry exactly like classic gyoza: steamed under a lid until juicy, then crisped golden on the bottom. Twelve dumplings, one pan, 35 minutes.
Ingredients
Filling
- Firm tofu, pressed3 oz
- Cooked soybeans, mashedsteamed or canned; see substitutions2 Tbsp (heaping)
- Potato starchor cornstarch1 1/2 Tbsp
- Scallions, chopped1/2 cup
- Sakeor dry sherry1/2 Tbsp
- Soy sauce1/2 Tbsp
- Toasted sesame oil1/2 Tbsp
To assemble
- Gyoza wrappersmost brands are just flour and water — check the label12
- Toasted sesame oil, for the pan and to finishas needed
- Hot water1/3 cup + 1 Tbsp
Nutrition
per serving🛒 Ingredient notes & substitutions
Cooked soybeans: Japan sells vacuum-packed steamed soybeans everywhere; in the US, drained canned soybeans work, and shelled edamame (mashed) is an easy find in the freezer aisle.
Dipping sauce: The classic is equal parts soy sauce and rice vinegar with a drop of chili oil — mix it in ten seconds while the gyoza fry.
Instructions
Press the tofu to remove excess water, and mash the soybeans.
Put all the filling ingredients in a bowl and mix well.
Wrap: place a spoonful of filling in the center of each wrapper, wet the edge, fold and pleat.
Heat a little sesame oil in a frying pan, arrange the gyoza, pour in the hot water and cover. Steam-fry over medium heat until the water is gone, then uncover and drizzle in a little more sesame oil. When the bottoms are golden and crisp, they're done.
Tips
In Japan, soybeans and tofu have long been called "the meat of the field" — this filling leans into that: it keeps the soft texture of tofu and is much gentler on the stomach than a meat-heavy gyoza.
The steam-then-crisp sequence is the whole technique: water in, lid on, patience until the water is gone, then oil for the golden bottom. Don't move them while they crisp.