Pan-Seared Vegetable Gyoza with Tofu and Napa Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful vegetarian gyoza filled with soft tofu, napa cabbage, and carrots, pan-seared to a light golden finish with a savory dipping sauce. This japanese-inspired dumplings (vegetarian) ready in about 35 minutes pairs firm tofu, napa cabbage, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

★ 4.4 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 200 g crumbled firm tofu, 100 g finely shredded napa cabbage, 1/2 cup grated carrot, 2 chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 1 tsp minced ginger, 1/2 tsp salt, and 1/4 tsp white pepper. Mix gently until uniform.
  2. Step 2: Place 1 gyoza wrapper in your palm and spoon about 1 tsp of the vegetable filling in the center. Moisten edges with water and fold in half, pleating to seal tightly. Repeat with all wrappers.
  3. Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Arrange gyoza in a single layer and fry for 2-3 minutes until the bottoms are lightly golden.
  4. Step 4: Pour 1/2 cup water into the skillet and cover immediately with a lid to steam for 5 minutes until the wrappers become translucent and the filling is cooked through.
  5. Step 5: Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms again. Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp chili flakes in a small bowl for dipping. Serve warm.

Frequently asked questions

How long does Pan-Seared Vegetable Gyoza with Tofu and Napa Cabbage take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Vegetable Gyoza with Tofu and Napa Cabbage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Pan-Seared Vegetable Gyoza with Tofu and Napa Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Vegetable Gyoza with Tofu and Napa Cabbage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Vegetable Gyoza with Tofu and Napa Cabbage vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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