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Tofu Salmon Gyoza

  • Lunch
  • Medium Firm Tofu
  • Ethnic Cuisine
  • Side Meals

An alternative to the typical pork dumpling. These tofu & salmon-filled gyozas are easy to make and delicious.



½ pkg Sunrise Medium Firm Tofu , mashed
100g canned salmon
1 green onion stem , chopped
2 garlic cloves , finely chopped
1 tbsp fresh ginger , finely chopped
¼ cup cilantro , chopped
1 pinch sugar
½ tsp salt
½ tsp pepper
½ pkg Shanghai dumpling wrappers (round shaped)
2 tbsp water
vegetable oil for frying
Dipping Sauce:
3 tbsp soy sauce
½ tbsp sesame oil
1 tbsp rice vinegar


  1. In a large bowl, mash together tofu and salmon.
  2. Mix in green onion, garlic, ginger, cilantro, sugar, salt and pepper.
  3. Spoon 5 mL (1 tsp.) of the mixture onto the center of each dumpling wrapper.
  4. To seal each dumpling, use your finger to “brush” water onto the edges of the dumpling wrapper. Fold the wrapper into a half-moon shape, then press and crimp edges firmly.
  5. Heat oil in a large frying pan and brown sides of the dumpling until golden brown.
  6. Add 15ml of water to browned dumplings and cover with lid. Steam and cook until the water evaporates. Repeat cooking process until all dumplings are cooked.
  7. Serve with dipping sauce.

Best made with: