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Yuba potstickers served with fresh ginger vinegar
Fresh gyoza with savory soy filling

Vegan Yuba and Mushroom Potstickers

Author: Flavelo
Recipes Main Courses
Yuba (tofu skin) forms on the surface of soy milk during boiling and is a prized byproduct of tofu making. In Chinese and Japanese monastic cuisine (Shojin Ryori), it's a cornerstone ingredient as it is meat-free yet rich in protein and texture. In this recipe, we use Yuba as a filling and textural element inside gyoza (dumplings), providing a resilient, 'meaty' bite.
🕒 Prep Time 25 mins
🍳 Cook Time 10 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Chinese / Japanese

Ingredients

Equipment Needed

  • Skillet with Lid: For the classic 'fry-steam' gyoza technique.
  • Knife: For chopping.

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Squeeze excess water from the rehydrated yuba and chop very finely. Finely chop (brunoise) the mushrooms and onion as well.

Tip: The filling works best when all pieces are of similar size, creating a uniform texture.
2 ✓

Heat 1 tablespoon of sesame oil in a skillet. Sauté the onion, crushed garlic, grated ginger, and mushrooms until the mushroom liquid evaporates.

Tip: It is important that the filling is not too wet, otherwise it will make the dough soggy.
3 ✓

In a bowl, combine the sautéed mushroom base, chopped yuba, cooked rice, chopped scallions, and soy sauce. Season with salt and pepper.

Tip: The starch in the cooked rice helps bind the filling together.
4 ✓

Place a teaspoon of filling in the center of a gyoza wrapper. Wet the edges with your finger, fold in half, and pleat one side to seal (like a small fan).

Tip: Water dissolves the starch in the dough, acting as glue.
5 ✓

Heat a little oil in the skillet. Place dumplings flat-side down and fry for 2 minutes until the bottoms are golden brown.

Tip: This 'crispy bottom' is the trademark of gyoza.
6 ✓

Pour about 1/4 cup of water into the skillet and cover immediately. Steam for 3-4 minutes until the water evaporates and the wrappers become translucent.

Tip: Steam cooks the top of the dough while the bottom retains its crunch.
7 ✓

Serve with ginger vinegar (rice vinegar + grated ginger) for dipping.

Tip: The acidity of the vinegar cuts through the richness of the fried dumpling.

Recipe FAQ

What are Gyoza wrappers?
Round, thin sheets of dough available frozen in Asian grocery stores.
Why did they split while cooking?
You likely didn't wet the edges of the wrapper, or you overfilled them.

Ingredients

  • 1 package Gyoza Wrappers (approx. 20-24 count)
  • 3.5 oz Dried Yuba (Soy Bean Curd Skin), rehydrated or fresh
  • 1/2 cup Cooked Rice (cooled)
  • 3.5 oz Button or Shiitake Mushrooms
  • 1 small Yellow Onion
  • 2 stalks Scallions (Green Onions)
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger (grated)
  • 2 tbsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 1 pinch Salt and Black Pepper
  • 2 tbsp Rice Vinegar (for dipping)