Check out my vegan recipe "Tofu & Cilantro Fried Dumplings(Gyoza)" uses frozen firm tofu and a homemade umami condiment called Shio Koji or Soy Sauce Koji.
If you're looking for a meatless or plant-based tofu dumpling recipe, this is for you!
Don't underestimate these vegan tofu gyoza—they're flavorful and have a satisfying texture, even without meat!
As summer starts to roll around, it's also the end of the cilantro season.
The seedlings start to bolt and bloom.
Even cilantro in that condition can still be used in cooking. Only use the tender cilantro leaves; avoid the hardened stems.
Let us gratefully enjoy the benefits of cilantro until the end.
Of course, if you can find fresh cilantro while it's in season, you can also make it tasty with that ☺️
If you have fresh cilantro, give the "Cilantro Genovese Sauce" a try. It uses both leaves and stems, giving you the best of both worlds! This recipe uses less oil than others, making it an excellent choice for those watching their calories.
Also, for those who love dumplings, I recommend a recipe that replicates the Tofu Dumplings from a Michelin-starred dumpling restaurant in Korea. These are steamed dumplings, so the flavor is different. Please give it a shot🫰
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🥟Ingredients
Now, here are the ingredients for "Vegan Tofu & Cilantro Fried Dumplings(Gyoza)."
- Frozen firm tofu: Use frozen firm tofu. I always keep Taishi's "Itcho Yose Momen" in the freezer.
- Cilantro: For this dish, I like to use tender leaves. If you are going to use the stems, chop them as small as possible.
- Onion: It adds texture and umami.
- Shio-koji or Shoyu-koji: Use whichever you have on hand, whether soy-sauce-koji or shio-koji. If you have both, choose between soy sauce and salt based on your preferences. Because soy-sauce-koji is saltier than shio-koji, use it in smaller quantities.
- Shiitake powder: Adding shiitake powder to a dish enhances its flavor. Of course, it will still taste excellent without it. You can use either store-bought or dried shiitake mushrooms finely ground in a mill.
- Dumpling wrappers: Choose your preferred dumpling wrapper. If possible, choose thicker ones to lessen the chance of tearing and failing.
For exact amounts, please check the recipe card👇
🧊How To Drain Frozen Tofu
The key to making great fried tofu dumplings is to drain the tofu well.
Making great fried dumplings requires removing as much moisture as possible.
Following this step, you'll have crispy fried dumplings even after they have been frying for a while.
① Thawing: First, defrost the frozen cotton tofu. You can thaw it naturally or in the microwave at 600W for 5-7 minutes.
② Press and squeeze: Place the thawed tofu on a tray and squeeze it with your palms, applying your body weight from above.
③ Discard the water: Remove the water that has come out. Repeat "squeeze → discard water" multiple times until no more water is released.
④ Tear: Tear it from the part where there are cracks when holding the tofu.
💡Using tofu in this form for "tofu karaage" reduces the chance of crumbling.
⑤ Squeeze: Finally, squeeze it tightly with your hand to extract the water out as much as you can.
💡To finish, wrap it in paper towels and remove any excess moisture.
⑥ Break down: Once the moisture has been completely squeezed out, break the tofu.
💡Instead of breaking it into small, crumbly pieces, leave bigger chunks. This will result in a satisfying texture.
🌼Instructions
If you can successfully drain the tofu, you're halfway there.
The key to successfully making these dumplings is to finish them quickly and all at once to prevent the vegetables from releasing moisture.
Therefore,
❌ Do not pre-prepare the filling.
❌ Do not store after wrapping the filling.
As long as you follow that, it will be easy!
It's just "cut → mix → wrap → fry," so you can serve it in about 20 minutes✌️
- Cut the ingredients: 1) First, thaw and drain the frozen firm tofu according to the instructions. Then crumble it.
2) Chop the onion coarsely, then roughly chop the cilantro.
- Mix: In a bowl, combine all of the ingredients except the skin.
- Wrap: : Wrap the filling with the dumpling skin. Make sure to wet the edges of the skin with water and seal it tightly to prevent the filling from spilling out during frying.
- Frying:: Pour 3 cm of oil into a pot and heat. Insert a cooking chopstick, and after fine bubbles appear, start frying. Fry till golden brown.
Finally, while the dish is still hot, season with salt to taste.
💥Key Points To Avoid Explosion
The scariest thing about fried gyoza is that they might explode while frying.
If you pay attention to the following two points when wrapping the filling, you won't have to worry anymore.
Point 1: Do not add pleats
In the photo, the dumplings are wrapped with pleats, but if you're trying fried dumplings for the first time or are worried about them bursting, you can wrap the filling without pleats.
The wrapping method is simple:
- Place the filling in the center of the dough.
- Apply water all around the edge of the skin.
- Fold the skin in half and close it while squeezing out the air.
Point 2 : Wrap it to remove the air
Now, the second point is to "wrap it while squeezing out the air."
Whether you add pleats or not, make sure to remove all the air when closing the skin.
Close the skin while pressing it with your fingers so that the skin and filling adhere closely, just like in the photo.
If you press too hard, it can cause the skin to tear.
Let's treat them with moderate kindness.
🍽Tools
- kitchen knife
- cutting board
- bowl
- spoon
- cooking tray (for tofu)
- deep fryer
- oil-straining basket
- paper towel (if you have)
- scooping net
☀️Storage
Let's eat them straight out of the fryer! That is the most delicious way!
If you wish to save it, place it in a food container, refrigerate it, and finish it the next day.
👨🏻🍳 Frequently Asked Questions
For these "Tofu and Cilantro Fried Dumplings(Gyoza)", I wouldn't suggest preparing the filling in advance.
If the tofu has drained well, it might soak up the moisture from the veg, so it should be fine.
But if you're making it for the first time, try it without prepping the filling beforehand. I think it's better because it's more likely to work and less worrying about failing.
🌻More Recipes with Shio Koji
More vegan recipes using Shio Koji:
🍙Recommended Soy Sauce Koji Recipes
More vegan recipes with Soy Sauce Koji:
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
📖Recipe Card
Vegan Crispy Tofu Gyoza with Cilantro
Equipment
- kitchen knife
- cutting board
- Bowl
- Spoon
- cooking tray for draining tofu
- deep fryer
- oil-straining basket
- paper towel if you have
- scooping net
Ingredients
- 1 block Frozen firm tofu (about 400g)
- 40 g onion
- 15 g cilantro
- 4 teaspoon shio koji (Add only shio or soy sauce koji, depending on your preference)
- 3 teaspoon soy sauce koji (Add only shio or soy sauce koji, depending on your preference)
- 2 teaspoon shiitake powder (If you have it. Dried Shiitake mushrooms powdered in a mill are fine too.)
- 25 dumpling wrappers
- oil for frying
Finishing touch
- salt (to taste)
Instructions
Preparation: Draining tofu "Refer to 'How to Drain Frozen Firm Tofu'"
- Thawing: Allow the frozen cotton tofu to thaw naturally or heat it in a microwave at 600W for 5-7 minutes.1 block Frozen firm tofu
- Press and squeeze: Place the thawed tofu on a tray and squeeze it with your palms, applying your body weight from above.
- Discard the water: Remove the water that has come out. Repeat "squeeze → discard water" multiple times until no more water is released.
- Tear: Tear it from the part where there are cracks when holding the tofu.
- Squeeze: Finally, squeeze it tightly with your hand to extract the water out as much as you can. *To finish, wrap it in paper towels and remove any excess moisture.
- Break down: Once the moisture has been completely squeezed out, break the tofu. *Instead of breaking it into small, crumbly pieces, leave bigger chunks. This will result in a satisfying texture.
Dumpling Making
- Chop: Chop the onion coarsely, then roughly chop the cilantro.40 g onion15 g cilantro
- Mix: In a bowl, combine all of the ingredients except the skin.4 teaspoon shio koji3 teaspoon soy sauce koji2 teaspoon shiitake powder
- Wrap: : Wrap the filling with the dumpling skin. Make sure to wet the edges of the skin with water and seal it tightly to prevent the filling from spilling out during frying.25 dumpling wrappers
- Frying:: Pour 3 cm of oil into a pot and heat. Insert a cooking chopstick, and after fine bubbles appear, start frying. Fry till golden brown.Finally, while the dish is still hot, season with salt to taste.saltoil for frying
So, how was my "Vegan Crispy Cilantro Tofu Gyoza" recipe?
For cilantro lovers, I also recommend my "Cilantro Genovese Sauce," which has less oil and fewer calories!
Please try it too🕊
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Mariko says
It was easy with only a few ingredients!I made it with shio koji this time, so next time I will try soy sauce koji!