Vegetarian Gyoza with Tofu, Cabbage, and Mushroom Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Pan-fried vegetarian gyoza stuffed with crumbled tofu, cabbage, and shiitake mushrooms, served with a tangy soy-vinegar dipping sauce. This japanese-inspired dumplings (vegetarian) ready in about 40 minutes pairs firm tofu, napa cabbage, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Ingredients

• 200 g firm tofu
• 150 g napa cabbage
• 80 g finely chopped shiitake mushrooms
• 2 stalks finely chopped green onions
• 2 cloves minced garlic
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 30 pieces gyoza wrappers
• 2 tbsp vegetable oil
• 1/3 cup water
• 3 tbsp soy sauce (for dipping)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Wrap 200 g firm tofu in a clean kitchen towel and press under a heavy object for 15 minutes to remove excess moisture, then crumble finely into a bowl.
2. Step 2: Finely chop 150 g napa cabbage, sprinkle with 1/2 tsp salt, let sit 10 minutes, then squeeze out excess water.
3. Step 3: In a skillet over medium heat, sauté 80 g finely chopped shiitake mushrooms for 3 minutes until softened; cool slightly.
4. Step 4: Combine crumbled tofu, prepared cabbage, sautéed mushrooms, 2 finely chopped green onions, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper in a bowl; mix gently until evenly combined.
5. Step 5: Place 1 rounded tsp of filling in the center of each of the 30 gyoza wrappers; moisten edges with water and fold in half, pleating to seal tightly.
6. Step 6: Heat 2 tbsp vegetable oil in a large skillet over medium heat; arrange 10 gyoza flat side down and cook for 3 minutes until bottoms are golden.
7. Step 7: Pour 1/3 cup water into the skillet and immediately cover with a lid; steam the gyoza for 5 minutes until water evaporates and wrappers become tender.
8. Step 8: Remove the lid and cook for 1 more minute uncovered to re-crisp the bottoms, then transfer to a plate.
9. Step 9: For the dipping sauce, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame seeds; serve alongside the gyoza.