Boiled Vegetable and Tofu Gyoza with Ponzu Dipping Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and healthy boiled dumplings filled with mixed vegetables and silken tofu, complemented by a tangy ponzu citrus dipping sauce. This Asian fusion recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, carrot, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

200 grams, crumbled firm tofu
1 medium, finely grated carrot
70 grams, finely chopped shiitake mushrooms
100 grams, finely chopped green cabbage
2 stalks, finely chopped green onions
1 tbsp soy sauce
1 tsp sesame oil
1/4 tsp salt
1/8 tsp white pepper
30 pieces gyoza wrappers
for boiling water
4 tbsp ponzu sauce
1 tsp toasted sesame seeds

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Instructions

Step 1: In a large mixing bowl, combine 200 grams crumbled firm tofu, 1 medium grated carrot, 70 grams finely chopped shiitake mushrooms, 100 grams finely chopped green cabbage, 2 finely chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp white pepper. Mix thoroughly until evenly incorporated.
Step 2: Place one gyoza wrapper in your palm, add 1 tablespoon of the vegetable tofu mixture into the center. Moisten the edges with water, fold in half, and pinch with pleats to seal tightly.
Step 3: Bring a large pot of water to a rolling boil. Gently add 6-8 gyoza at a time and boil for 4-5 minutes until the dumplings float to the surface and are cooked through.
Step 4: Remove boiled gyoza with a slotted spoon and drain well.
Step 5: For the dipping sauce, pour 4 tbsp ponzu sauce into a small bowl and sprinkle 1 tsp toasted sesame seeds on top.
Step 6: Serve the boiled vegetable and tofu gyoza hot with the ponzu dipping sauce on the side.