These mushroom gyoza are stuffed with a mixture of cabbage and mushrooms and flavoured with miso. With golden crispy bottoms and juicy insides, served with a classic gyoza dipping sauce, these Japanese dumplings are enjoyed by everyone; meat eaters and vegetarians alike.
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What are Gyoza?
Gyoza (potstickers) are Japanese pan fried dumplings that originated in China, but evolved to suit Japanese tastes. They tend to have a thinner dumpling wrapper and are smaller and narrower than their Chinese cousins.
Classic Gyoza are made with ground pork and cabbage but these vegetable gyoza (which are also vegan) are filled with a mixture of mushrooms and cabbage. I prefer my veggie gyoza to be made without garlic, but you can include it if you wish, just add it with the ginger.
Why we love this recipe
- Vegetarian and vegan – but popular with meat eaters too!
- Can be made ahead – the filling can be cooked and stored in the fridge for up to 3 days.
- They freeze well – frozen gyoza can be cooked straight from frozen, no need to defrost them – which make them a great dish to have in the freezer for busy nights!
- Fun to make your own. Once you get the hang of folding and sealing the gyoza, it’s actually really therapeutic – and rewarding!
Ingredients Notes
- Cabbage – green cabbage. If you use red cabbage you will have to cook it a little longer.
- Mushrooms – I use white cup/button mushrooms as they are cheaper. However you can use swiss brown mushrooms, portabello or oyster mushrooms, or a mixture.
- Miso – white miso, also called sweet or mellow miso. Miso paste adds a deep salty, earthy unami flavour to the gyoza. You could use slightly stronger yellow miso
- Sesame oil – adds a great flavour.
- Ginger – adds a fiery touch of spice.
- Gyoza Wrappers – you can use fresh or frozen wrappers.
How to make veggie gyoza
- Chop mushrooms and cabbage.
- Fry mushrooms.
- Add cabbage, spring onions and ginger.
- Cook until cabbage just tender.
- Add miso paste.
- Once cool, place a spoonful in the middle of a gyoza wrapper.
- Seal with water.
- Fold one end, and then the other.
- Pleat to seal.
- Place the finished gyoza on floured baking tray.
- Fry in oil.
- When the bottoms of the gyoza are golden…
- …add water and cook.
- Once cooked and the water evaporated, drizzle over a little sesame oil. Serve with dipping sauce.
FAQ
Are gyoza vegan?
Traditional gyoza are often filled with pork, making them unsuitable for vegans. These gyoza have a vegan mushroom and cabbage filling. Check your gyoza wrappers for ingredients, the ones I use are made with water and flour, making them suitable for vegans, but I have heard some aren’t vegan.
Are gyoza healthy?
Homemade gyoza, filled with vegetables are healthy – as long as you don’t eat too many at once!
What’s the difference between gyoza and dumplings?
Gyoza have thinner wrappers and more finely ground filling than dumplings, and they are smaller.
Serve with
- As part of a party/starter buffet with these Japanese Spring Rolls.
- On top of soup – delicious instead of noodles in this peanut miso soup (which is also vegetarian/vegan)
- Serve alongside some Asian style coleslaw.
- Add them to some stir fried veggies.
Gyoza dipping sauce
- The traditional gyoza dipping sauce has just 2 or 3 ingredients: soy sauce, vinegar and optional chili oil. Serving these Japanese dumplings to my son I make two batches of dipping sauce: one with the dried chilli flakes, and one without, adding sesame seeds instead.
Tips for success
- Cut the mushrooms and cabbage finely.
- Fry the mushrooms in a hot pan until golden – this helps give them flavour rather than boiling them.
- Keep the gyoza filling dry.
- Keep the gyoza wrappers moist. If the edges start to dry out they’ll crack and can’t be used as the filling will leak.
- Pan fry the veg gyoza until golden brown before adding water.
- If the gyoza stick to the pan when you have finished cooking them, add a splash of boiling water to the pan – this should help release them.
How to freeze gyoza
Place the gyoza on a lightly floured baking tray and cover with cling film/cling wrap and place in freezer. Once frozen, you can place in a bag or container and freeze until needed. If you don’t freeze them on the tray first, they’ll stick to each other and you won’t be able to pull them apart without them breaking! You can store frozen gyoza for up to a month in the freezer.
To cook frozen gyoza: cook gyoza from frozen, adding an 1-2 minutes to the cooking time when you’ve added the water.
More Japanese Recipes
Mushroom Gyoza
Author: Robyn
These vegetarian mushroom gyoza are stuffed with a mixture of cabbage and mushrooms flavoured with miso. Served with a classic gyoza dipping sauce, these Japanese dumplings are enjoyed by everyone; meat eaters and vegetarians alike.
Equipment
- Frying pan with a tight fitting lid.
Ingredients
- 1½ tbsp oil
- 250 g mushrooms finely chopped
- 200 g white cabbage shredded (approx ¼ of a cabbage)
- 2 spring onions/scallions finely chopped
- 2 cm ginger finely grated
- 1 teaspoon white miso paste
- ½ teaspoon sesame oil plus a little more for drizzling
- 1 pack gyoza wrappers 30 wrappers
- a little flour
- water for sealing gyoza
Gyoza Dipping Sauce
- 2 tablespoon soy sauce
- 2 tbsp rice wine vinegar
- pinch chilli flakes or sesame seeds optional
Instructions
Make the dipping sauce:
- Mix everything together, pour into a small bowl and place to one side.
To make the cabbage and mushroom gyoza:
- Heat 1 tablespoon of oil in a medium non stick frying pan. When it's hot add the mushrooms and fry over a hot heat for 4-5 minutes, until they are golden brown.
- Turn the heat down to medium and add the shredded cabbage, spring onions and ginger. Cook until the cabbage begins to change colour and is just tender, around 5-7 minutes.
- Stir in the miso paste and cook for one minute (it will soften in the heat and be easier to stir through the cabbage mushroom mixture).
- Turn off the heat and add ½ teaspoon of sesame oil. Leave the mixture to cool.
- Once cool, make the gyoza.
- Take a wrapper and place a teaspoonful of the cabbage mushroom mixture in the middle of the wrapper.
- Wet a clean finger in a little water and dampen the edges of the wrapper.
- Fold two opposite sides of the wrapper over to meet in the middle and pinch to seal.
- Starting on one end, make 3-4 pleats up to the middle, pressing down to seal as you do so. Then do the same from the other end to the middle, pleating to seal. Make sure there are no air pockets.
- Place the sealed gyoza on a tray or plate lightly dusted with flour, and repeat with the other 29 gyoza.
- You can either place the gyoza in the freezer (to freeze, see notes below), or cook them.
- To cook, place ½ tablespoon oil into a large frying pan and place the gyoza into the pan, being careful not to let them touch (you will need to do 2 batches if cooking all the gyoza).
- Fry for 2-3 minutes until the bottom of the dumplings are golden brown.
- Add 120ml (½ c) water and place a tight fitting lid on the pan. Cook for 3-4 minutes, until most of the water has evaporated.
- Take the lid off and let any remaining water evaporate.
- Turn the heat off and drizzle a little more sesame oil over the gyoza
- Using a spatula, carefully lift the gyoza out and transfer to a plate. If they stick, add a splash more water and wait 15 seconds, then try again.
- Eat straight away.
Notes
Cabbage – green cabbage. If you use red cabbage you will have to cook it a little longer.
Mushrooms – I use white cup/button mushrooms as they are cheaper. However you can use swiss brown mushrooms, portabello or oyster mushrooms, or a mixture.
Miso – white miso, also called sweet or mellow miso. Miso paste adds a deep salty, earthy unami flavour to the gyoza. You could use slightly stronger yellow miso
Sesame oil – adds a great flavour.
Ginger – adds a fiery touch of spice.
Garlic – I don’t use garlic in my gyoza, but if you want to, add a clove of crushed garlic with the ginger.
Gyoza Wrappers – you can use fresh or frozen wrappers. If using frozen gyoza wrappers – defrost in fridge overnight, or at room temperature.
Freezing Gyoza: Place the gyoza on a lightly floured baking tray and cover with cling film/cling wrap and place in freezer. Once frozen, you can place in a bag or container and freeze until needed. If you don’t freeze them on the tray first, they’ll stick to each other and you won’t be able to pull them apart without them breaking! You can store frozen gyoza for up to a month in the freezer.
To cook frozen gyoza: cook gyoza from frozen, adding an 1-2 minutes to the cooking time once you have added the water.
Gyoza Dipping Sauce: The traditional gyoza dipping sauce has just 2 or 3 ingredients: soy sauce, vinegar and optional chili oil. Serving these Japanese dumplings to my son I make two batches of dipping sauce: one with the dried chilli flakes, and one without, adding sesame seeds instead.
Cut the mushrooms and cabbage finely.
Fry the mushrooms in a hot pan until golden – this helps give them flavour rather than boiling them.
Keep the gyoza filling dry.
Keep the gyoza wrappers moist. If the edges start to dry out they’ll crack and can’t be used as the filling will leak.
Pan fry the veg gyoza until golden brown before adding water.
If the gyoza stick to the pan when you have finished cooking them, add a splash of boiling water to the pan – this should help release them.
Nutrition
Calories: 251kcalCarbohydrates: 39gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 5mgSodium: 894mgPotassium: 371mgFiber: 3gSugar: 3gVitamin A: 118IUVitamin C: 21mgCalcium: 55mgIron: 3mg
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