Healthy Macrobiotic Vegetable Gyoza Recipe

Name: Healthy Macrobiotic Vegetable Gyoza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 Gyoza wrappers; 2 Koya-dofu (freeze-dried tofu); 5 leaves Cabbage; 1 knob Ginger; 15 cm Green onions or scallions; 1 Spring onions or scallions; 70 grams Maitake mushrooms; 1 large, King oyster mushroom; 1 tbsp Soy sauce; 2 tbsp Sesame oil; 1 tsp Beet sugar; 1 tsp Vegetarian Chinese stock powder (optional); 1 tsp at a time Plain flour (dissolved in water) to finish pan frying

Servings: persons

30 Gyoza wrappers
2 Koya-dofu (freeze-dried tofu)
5 leaves Cabbage
1 knob Ginger
15 cm Green onions or scallions
1 Spring onions or scallions
70 grams Maitake mushrooms
1 large, King oyster mushroom
1 tbsp Soy sauce
2 tbsp Sesame oil
1 tsp Beet sugar
1 tsp Vegetarian Chinese stock powder (optional)
1 tsp at a time Plain flour (dissolved in water) to finish pan frying

1
Soak the koya-dofu in water to rehydrate.
2
Put the cabbage into a food processor to chop.
3
Transfer the chopped cabbage into a bowl.
4
Sprinkle with salt (not listed in the ingredients) and leave to sit for 20 minutes.
5
Squeeze out the water from the cabbage.
6
Pulse the koya-dofu in your food processor, transfer to a separate bowl, and set aside.
7
Put the green onions, spring onions, king oyster mushroom, and maitake mushrooms into a food processor and chop finely.
8
Grate the ginger.
9
Combine the ingredients from Steps 1, 2, and 3 with seasonings in a bowl and mix well.
10
Wrap the mixture with gyoza pastries and pan fry.
11
[Tips for frying:] Heat some sesame oil (not listed in the ingredients) and arrange the gyoza in circle.
12
Fry over medium heat for 4 to 5 minutes.
13
Agitate the frying pan occasionally.
14
After the bottom of the gyoza has browned, drizzle over a slurry of 50-60 ml water and 1 teaspoon plain flour.
15
Cover with a lid and reduce the heat to low.
16
Continue to fry for about 3 minutes.
17
Uncover the lid and turn the heat to high.
18
Evaporate the water and cook until crispy.
19
The gyoza with crispy bits are done.
20
This packet of Chinese stock powder is vegetarian, but if you can't find it, simply omit it.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 Gyoza wrappers, 2 Koya-dofu (freeze-dried tofu), 5 leaves Cabbage, 1 knob Ginger, and more.

Yes, Healthy Macrobiotic Vegetable Gyoza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Healthy Macrobiotic Vegetable Gyoza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions