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mushroom gyoza on dark blue plate next to a small bowl of dipping sauce, sesame seeds sprinkled over the top and a pair of chopsticks on the side

Mushroom Gyoza

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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course appetiser, dinner, starter
Cuisine Japanese
Servings 4 people
Calories 251 kcal

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
Keyword Japanese dumplings, potstickers, vegan dumplings, vegan gyoza, vegetarian gyoza

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