Soy Meat and Vegetable Gyoza

Prep Time Cook Time Total Time Yields
45 mins 5 mins 50 mins 50 gyozas
Prep Time
45 mins
Cook Time
5 mins
Total Time
50 mins
50 gyozas


For the gyoza

  • 1/2 cup dried soy meat
  • 2 cups cabbage, chopped
  • 1/2 cup dried shiitake mushroom, soaked overnight with 1 1/2 cup of water
  • 1 cup spring onion, chopped
  • 4 cloves garlic, grated
  • 1 tbs ginger, grated
  • 2 tbs soy sauce
  • 1 tbs vegetarian oyster sauce
  • 1 tbs sesame oil
  • Salt and pepper to taste
  • Dumpling wrapper

For the dipping Sauce

  • 1 tbs soy sauce
  • 1 tbs black vinegar
  • 1 tsp toasted sesame


Soak dried mushroom overnight with 1 1/2 cup of water in the fridge.
Chop soaked mushroom into small pieces. Reserve water for later use.
Cook soy meat according to package directions with reserved water from mushroom.
Combine soy sauce, oyster sauce, and sesame oil in a small bowl. Mix well and set aside.
Combine soy meat, cabbage, mushrooms, spring onions, garlic, and ginger in a bowl. Add the soy sauce mixture into the bowl and mix well.
Place a small spoonful of filling onto the middle of wrapper. Lightly wet the edges of the circle with water. Hold the gyoza with one hand and start sealing the edges with the other hand. After folding, press the edges again to seal well.
Heat 1 tbs oil in a skillet over medium heat. Add gyoza in a single layer. Cook until the bottom side turns golden. Add 3 tablespoons water and cover. Cook until the gyoza is cooked through, 2 to 3 minutes.
Mix all the dipping sauce ingredients and dip the gyoza. Enjoy!
Whole Soybean Meat Minced

Product used in this recipe:

Whole Soybean Meat - Minced