We eat stir-frys and other Asian-inspired meals quite  a bit around her. Stir frys and fried rice and noodle-y dishes are fabulous during the week because (a) you can throw all your fridge’s leftovers in a pan and have a delicious meal and (b) they are crazy fast and easy to make. When we have a little more time on the weekends, however, we like to really go for it and make more complicated dishes.

My husband Jonathan has long been the dumpling/gyoza/potsticker maven in the house, and we even bought a bamboo steamer to help facilitate these little cooking adventures. I am terrible at anything that requires precision when it comes to assembly, but I decided to give these a try, and we enjoyed cooking up a big batch while signing along to our favorite songs from high school this past Sunday.

I recommend this recipe for anyone who likes delicious things (duh), who enjoys cooking projects, and/or who wants to try cooking with tofu. I think this is great for a tofu-phobic person, because it shows how easy and versatile tofu is to work with, and you really don’t have to do anything fancy: just drain it, chop it up, and throw it into some wonton wrappers. I myself am no expert on tofu cookery and I think the results were fantastic.


  • 8 oz extra firm tofu
  • 1 cup grated carrots
  • 1 – 1/2 cups shredded cabbage
  • 2 tablespoons chopped scallions
  • 2 teaspoons minced fresh ginger
  • 4 cloves of garlic, minced
  • 2 tablespoons chopped cilatnro
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package wonton wrappers (30-40 wrappers)
  • water or egg whites to seal the wrappers


  • Drain tofu.  Press in a tofu press (or a couple of plates with cans stacked on top) for at least 30 minutes.
  • Cut tofu into tiny cubes. Mix together 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, and 1 tablespoon rice wine vinegar. Place tofu in a bowl with the marinade, stir to coat, and let sit for at least 30 minutes.
  • In a large bowl, mix together shredded carrots, cabbage, ginger, minced garlic, cilantro, and the remaining sauce and spices. Mix in one beaten egg
  • Place about one tablespoon of filling in the middle of the wonton wrapper, and seal according to package directions (usually with an egg wash)
  • Steam gyoza for 10-12 minutes
  • They keep in the fridge for about a week (except not really, because you’ll eat them faster than that) or you can freeze them flat on a cookie sheet and then throw them in a freezer bag. Reheat by cooking them quickly in a pan with a little sesame oil.

Recipe adapted from Picky Cook


About Ginny

Nerd. Dog Snuggler. Intrepid Social Worker. Lover of Delicious Things.

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