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Asian Tofu Gyoza

For 4 people (i.e. 20 pieces)


For the gyoza :

  • 50g Chinese cabbage

  • 100g shiitake mushrooms

  • 150g firm tofu

  • 2 sprigs of spring onion (spring onion)

  • 1 clove of garlic

  • 1 tsp ginger

  • 1 tbsp sesame oil

  • 1 tbsp soy sauce

  • 1 tsp cornstarch

  • 20 discs of ravioli dough (available in frozen Asian stores)

  • Salt, pepper, oil.

For the sauce :

  • 3 tbsp soy sauce

  • 3 tbsp rice vinegar

  • ½ tsp ginger, julienned


  1. Chop the Chinese cabbage and place it in a bowl with 1 tsp of salt. Mix well and leave to drain for 15 minutes.

  2. Wash and chop the shiitake. Fry them in an oiled frying pan until lightly golden.

  3. Crumble the tofu and mince the spring onion. Chop the garlic and ginger.

  4. In a bowl, combine the tofu, spring onion, garlic, ginger, sesame oil, soy sauce and cornstarch.

  5. Squeeze the cabbage by hand to remove excess water.Add the cabbage to the stuffing as well as the shiitake mushrooms and mix. Check the seasoning.

  6. Place 1 large teaspoon of filling in the center of each disc of dough.

  7. Lightly moisten the edge of the disc with your wet fingers.

  8. Take the disc between your hands and fold it back on itself, holding it by the ends. Make a fold in the center of the dough on the side facing you, and two folds on either side of the central fold. This will give a curved shape to the gyoza that will look like a pretty crescent. Press the edges of the dough well to seal it tightly, making sure to expel the air inside.

  9. Place the gyoza on a sheet of parchment paper, making sure they do not touch each other.

  10. Oil a large skillet over medium heat and place all the gyoza on the same side in a concentric circle. Brown for a few minutes on one side.

  11. When they are golden, add 5 cl of water to the pan. Cover and lower slightly to cook 3-5 min. The water should evaporate and the gyoza should be fully cooked. If the water evaporates too quickly, add a little more. If there is too much water on the contrary, remove the excess and cook uncovered.

  12. Prepare the sauce by mixing the ingredients together.

Serve hot with the sauce.


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