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Tofu, Lemongrass and Ginger Gyoza

Makes 25-30


Vegetable oil

350g tofu

2 lemongrass stalks

2 cm piece of fresh ginger, peeled and grated

1 clove of garlic, minced

2 spring onions, white and green parts finely sliced

1 green chilli, finely diced

30 gyoza skins

Dipping Sauce:

1 tbsp soya Sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 spring onion, sliced

1 tsp sesame seeds


1. Mash up the tofu in a bowl into small pieces.

2. Heat a pan with vegetable oil and add the garlic and ginger. Remove the outer leaves of the lemongrass stalks, chop off the tough ends and finely shred the rest before adding to the pan with the spring onions until slightly softened.

3. Add the tofu, a dash of soya sauce and season with salt and pepper. Cook for a few minutes until all combined into a sticky filling. Remove from the heat and leave to cool.

2. Spoon a heaped tsp of filling into the centre of the gyoza skin and using your finger, brush a little water around the edge of one half of the skin. Then carefully bring both sides together into a semi-circle, using your fingers to pinch one side of the skin into little pleats, until both sides are sealed together. Repeat with the rest of the skins till you have roughly 30, ensuring none of the filling can leak out. Leave on a flour dusted tray and chill for 30 minutes.

3. In a large, lidded shallow pan, heat 2 tbsp vegetable oil over a medium heat and arrange the gyoza, flat side down in the pan to cook for 2 minutes or until the flat side is crispy golden. Be careful not to overcrowd the pan and don’t flip them over. Add a splash of water to the pan (this might spit and sizzle so be careful) and cover with a lid to steam the rest of the gyoza without browning the sides. After 3-5 minutes, carefully remove the gyoza which should feel more solid and easy to pick up from the pan.

4. Mix all the dipping sauce ingredients to serve.

Photography by Holly Farrier.

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