Mini Gyoza
Print Recipe

Vegetable Gyoza

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine: Japanese
Keyword: Dumplings, Gyoza, Healthy Food, Japanese Food, Vegan Dinner
Servings: 30 Gyoza


Vegetable Filling

  • 1 Eggplant
  • 1 Onion
  • 1 Smoked Tofu
  • 2 Spring Onions
  • 2 Carrots
  • 3 Garlic Cloves
  • 1/4 Chinese Cabbage
  • 3 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 1/2 Chili Pepper OPTIONAL
  • 3 tbsp Sriracha OPTIONAL


  • 1/2 Chili Pepper
  • 2 tbsp Agave Syrup
  • 3 tbsp Rice Vinegar
  • 1 Garlic Clove
  • 1 small piece of Ginger
  • 250 ml Water
  • 2 tbsp Cornstarch OPTIONAL


Vegetable Filling

  • Cut vegetables and tofu into very small pieces. Remove seeds from the chilli pepper!
  • Fry tofu, onions, garlic cloves, carrots and spring onions for a few minutes in sesame oil.
  • Then add eggplant, cabbage, chilli pepper. Let everything simmer for about 7 - 10 minutes. The vegetables should be well cooked especially the eggplant.
  • Now add soy sauce, Sriracha and other spices (e.g. salt, pepper).


  • Remove seeds from chili pepper, cut everything into small pieces.
  • Place all ingredients (except starch) in a pot, boil for a short time and let it simmer for approx. 10 minutes.
  • Then mix everything and if necessary bind lightly with starch (dissolve in cold water beforehand).


  • Fill your Gyoza, form then and place them on the cloths in the bamboo baskets. Steam your Gyoza for about 10 minutes. You can simply freeze the rest of your Gyoza. They don't have to be steamed beforehand. (If you don't know exactly how the bamboo steamer works, check out the "How does a bamboo steamer work?" section).