Vegetable Gyoza

Vegetable Gyoza

  • Serves 1-2
Rated by 87 people
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Make perfect pan-fried gyoza with this easy-to-follow gyoza recipe. Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a mushroom-based vegetarian filling. Serve these bite-size flavour sensations with a little soy sauce alongside a main meal.


1/2 onion
65g mixed asian mushrooms
50g cabbage
1 tsp soy sauce
sesame oil
8 gyoza skins
cooking oil
gyoza dipping sauce
gyoza dumpling press (optional)

How To Prepare

  1. Finely chop the onion, enoki mushrooms and cabbage. Add to a bowl and mix in the soy sauce, salt, pepper and sesame oil to taste.

  2. Divide the mixture into 8ths and spoon into the gyoza skins, if you have a gyoza dumpling press you can use it to crimp the edges, otherwise check out our pork Gyoza Dumpling recipe for details about how nicely seal the gyoza.

  3. Add 70ml of water to the pan, place the gyoza in the pan and pour on some sesame oil. Cover with a lid and cook for 8 minutes. Pour out some gyoza dipping sauce in saucers and enjoy.

Tips and Information

- Tired of chopping? If you have a food processor you can add all the ingredients but the skins and cooking oil and blend them together in the first step. Saves a bit of arm ache.