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  • 執筆者の写真Michie

#134 / Vegan Gyoza / ヴィーガン 餃子












材料 (24個分)


* 薄力粉 80g

* 強力粉 80g

* 塩 小1/2

* 熱湯 100ml

* 強力粉(打ち粉用) 少々


* 木綿豆腐 150g (水気をよく切る)

* ニンニク(みじん切り) 1片

* ショウガ(みじん切り) 1片

* タマネギ(みじん切り) 60g (約1/2個)

* シイタケ(みじん切り) 60g (約3個)

* キャベツ(みじん切り) 60g (約2枚)

* 塩 小1/4

* 醤油 大2/3

* 味噌 大1/2

* ごま油 大1/2

* 片栗粉 大1


* 植物油 大1

* 水 80cc

* ごま油 大1


1. (皮)ボールに皮の材料の粉と塩を入れて混ぜ、熱湯を注いで箸で混ぜる。

2. まとまってきたら台に取り出し、手で約5分、なめらかになるまでこねる。

3. ボールに入れ蓋をして、30分ねかせる。

4. (具)ボールに豆腐を入れてつぶし、残りの野菜と塩を加えて混ぜる。

5. 残りの調味料と片栗粉を加えて混ぜる。

6. (成形)皮の生地を24等分し、打ち粉をして綿棒で丸く伸ばす。(ビデオ参照)

7. 具を包む。

8. フライパンに植物油を熱し、餃子を入れ、焼き色がつくまで中強火で焼く。

9. 水を加えて蓋をし(はねるので注意)、中弱火で8分蒸し焼きする。

10. 蓋をはずし、ごま油を加え、中強火で2,3分焼く。


Gyoza is delicious no matter what vegetables you put in it.

In this case, I will use firm tofu to make moist, hearty gyoza.

If you want a more meat-like texture, you can also use koya-tofu (rehydrate it in water and chop it finely in a food processor) or minced soybean meat type.

For vegetables you can also use Chinese cabbage, chives, spinach, or add lotus root or carrots for a nice texture.

Try replacing them with various vegetables.

For the dough, bought ones are fine, but homemade ones are more delicious and fun too.

The sticky texture is exceptional, and while you are making 24 pieces, you will absolutely develop your skill how to stretch them.

The key to success is to have fun!

The homemade dough will stick when sealing even without water, but if you use store-bought dough, you will need to put a little water to the edge of the dough to seal it in.


Ingredients (24 gyoza)


* 80g cake flour

* 80g bread flour

* 1/2 tsp salt

* 100ml boiled water


* 150g firm tofu (drain well)

* 1 clove garlic (chopped)

* 1 piece of ginger (chopped)

* 60g onion (chopped)

* 60g shiitake mushroom (chopped)

* 60g cabbage (chopped)

* 1/4 tsp salt

* 2/3 tbsp soy sauce

* 1/2 tbsp miso

* 1/2 tbsp sesame oil

* 1 tbsp potato starch

For dusting

* some bread flour

For baking

* 1 tbsp vegetable oil

* 80cc water

* 1 tbsp sesame oil


1. (dough) Mix flour and salt of dough ingredients in a large bowl and mix well.

2. Add the boiling water and mix with folk or chopsticks until the mixture comes together.

3. Take it out onto a table and knead by hand for about 5 minutes until smooth.

4. Put the dough into a bowl, cover with a lid, and let rest for 30 minutes.

5. (filling) Mash the tofu in the bowl, add the remaining vegetables and salt and mix.

6. Add remaining seasonings and potato starch and mix well.

7. (Forming) Divide the dough into 24 equal portions, dust with flour and roll out with rolling pin. (see video)

8. Wrap the filling in the dough.

9. (Baking) Heat vegetable oil in a frying pan, add dumplings and cook over medium-high heat until the bottoms of the dumplings are browned.

10. Add water, cover with a lid, and steam over medium-low heat for 8 minutes.

11. Remove the lid, add sesame oil, and cook over medium-high heat for 2 or 3 minutes.


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