Vegan Gyoza

Featured in the Honolulu Star-Advertiser on February 24, 2021.
Recipe compliments of Chef Paul Onishi.



Vegan Gyoza


  • 1/2 cup extra firm tofu or vegan meat substitute, small diced
  • 1/2 cup dry shiitake mushrooms, boiled until tender and small diced
  • 1/4 cup water chestnuts, small diced
  • 1/4 cup green onions, small chopped
  • 1/4 cup black fungus, soaked and sliced small in 1/2” strips
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons Braggs Liquid Aminos

Dipping sauce:

  • 12 tablespoons Braggs Liquid Aminos
  • 6 tablespoon vinegar or lemon juice
  • Hot chili oil or chili flakes to taste
  • 24 gyoza wrappers
  • Water
  • Vegetable oil for frying


  1. In a medium bowl, mix filling ingredients together; set aside.
  2. In a separate small bowl, mix dipping sauce ingredients; set aside.
  3. Line a baking sheet with parchment paper.
  4. Put about 1 cup water in a small bowl.
  5. Place about 1-1/2 teaspoons filling mixture in center of wrapper.
  6. Moisten edges of wrapper with water, fold and press to seal.
  7. Moisten top surface of rim, pleat and press again.
  8. Place finished gyoza on baking sheet.
  9. In a large non-stick frying pan, coat bottom of pan with oil and heat on medium.
  10. Place gyoza on rounded-side down and fry for about 3-5 minutes until golden brown.
  11. Add about 1/2 cup water to pan and cover.
  12. Cook until water is evaporated and gyoza is cooked.
  13. Add more water if necessary.
  14. Place cooked gyoza on a platter and serve with dipping sauce.

Makes 24 pieces.

Approximate Nutrient Analysis per 6 gyoza serving (Based on extra firm tofu and without Dipping Sauce):
300 calories, 17 g fat, 1.5 g saturated fat, 0 mg cholesterol, 700 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g sugar, 13 g protein

Approximate Nutrient Analysis per Tablespoon dipping sauce (not including added oil):
5 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 650 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein


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