Japanese Mushroom Gyoza Recipe

Hi everyone!

Today I am bringing you a fantastic, versatile vegan recipe.

I love Asian dumplings, and this recipe is definitely a hit!

Feel free to alternate ingredients to customize the filling- this recipe can be made to anyone’s liking.

For all you gyoza lovers, try this out…you won’t be disappointed. 😉

Makes ~30 gyozas
1 packet of dumpling wrappers (from Asian supermarket) -around 30 circle wrappers
1 cup finely shredded cabbage (red and white)
1/2 cup finely diced organic tofu
1 cup finely sliced mushrooms (oyster)
1/2 cup finely sliced spring onion
1/2 cup diced capsicum
1/2 cup chopped coriander
1/2 red chilli diced
1 inch peice of ginger- grated
3 garlic cloves
1 tsp sesame seeds
1 tsp sesame oil (extra if frying)
2 tsp tamari soy (extra for serving)


1. Add all shredded/chopped/diced veggies to a big mixing bowl.
2. Stir in the ginger, garlic, coriander, soy, oil, and sesame seeds.
3. Heat a pan to medium heat
4. Add the bowl of ingredients to the pan and fry off for ~3 minutes or until just softened.
5. Transfer back to mixing bowl and leave aside to cool.
….Now to wrap your gyozas… My advice is to YouTube how to fold gyozas/dumplings. I’ll try explain but sometimes a video is far better!
7. Place a gyoza wrapper in your hand, wet the edge of the wrapper with some water.
8. Place ~2tsp of the veggie mix in the centre of the gyoza wrapper
9. Pinch one end of the wrapper together then make small folds across the rest of the edge.
10. Place on a plate, without touching each other. And repeat using up all the mixture and wrappers.
Now you can either store them in the fridge to cook up that day or the next or freeze them to use in the coming weeks 🙂
Cooking the gyozas-
1. Heat a pan/wok and add water so it’s ~3cm deep.
2. Also Heat another pan with some sesame oil
3. Place a few gyozas into the boiling water at a time, cover and allow them to steam for a couple of minutes, (less if fresh and more if cooking from frozen) then transfer them carefully to the hot pan to fry one side.
4. Repeat for remaining and serve with fresh coriander, sesame seeds, sesame oil, and Tamari Soy.


Japanese has got to be my favourite cuisine, and I just love gyozas, aka ‘Japanese dumplings’. (Although I believe they actually originated from China)  However since they’re…

Source: Japenese Mushroom Gyoza