Tofu Gyoza


by: Angry Asian

japanese dumplings


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serves: 9

1 packet round wonton wrappers

1 container of firm tofu

half an onion, diced

1 knob of ginger, minced

1 garlic glove, minced

1/4 cup of sliced wood ear mushrooms, reconstituted in warm water

2 oz somen noodles, cooked according to package instructions

2 tbl soy sauce

1 tbl rice vinegar

1 tbl sesame oil

1 tsp sugar

Nutrition Facts
Tofu Gyoza

Servings Per Recipe: 9

Amount per Serving

Calories: 30

  • Total Fat: 1.7 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 262.3 mg
  • Total Carbs: 3 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.8 g
  • Protein: 0.7 g

how is this calculated?

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1.  Except for the wonton wrappers, in a bowl, mix everything together. you want the mixture to be clumpy, not a wet mess. the cooked somen noodles will act as a binder

2.  With the wonton wrappers, put a small amount, about a tsp in the middle. wet the edges with water, fold over. and if you're feeling fancy, pleat them. you want the gyoza to sit up so shape them to be able to sit up but make sure the seams stick.

3.  Heat up a pan with a bit of sesame oil. put the gyoza in a fan-like pattern in the pan, fry them until the bottoms are nice and crispy. pour in 1/4 cup of water and cover, being careful of splatters. steam for about 5 minutes and remove lid, making sure all the water has evaporated.

4.  Serve with soy sauce + rice vinegar (1:1) concoction

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