There’s nothing quite like biting into a perfectly cooked gyoza—crispy and golden on the bottom, tender and steamed on top, with a savory, umami-packed filling. Forget takeout! This recipe will show you how to create restaurant-worthy vegetarian gyoza at home, filled with a delicious blend of shiitake mushrooms, spinach, and cabbage. They’re surprisingly easy to make and perfect for an appetizer, main course, or a fun weekend cooking project. Let’s get folding!
Ingredients
• Gyoza Dipping Sauce
• ¾ cup / 185 ml soy sauce
• 4 tablespoons / 60 ml rice vinegar
• 1 teaspoon / 5 ml dark sesame oil
• 1 teaspoon / 5 ml sesame seeds
• 2 green onions (scallions), sliced
• 1 teaspoon / 5 ml red pepper flakes
• Gyoza Filling
• 4 tablespoons / 60 ml oil, plus more if needed
• ½ lb / 250 g shiitake mushrooms
• ½ lb / 250 g spinach
• ½ lb / 250 g cabbage, finely chopped
• 2 teaspoons / 10 ml minced garlic
• 2 teaspoons / 10 ml grated fresh ginger
• 2 green onions (scallions), sliced
• 3 tablespoons / 45 ml soy sauce
• 1 teaspoon / 5 ml salt
• 2 teaspoons / 10 ml dark sesame oil
• About 30 gyoza wrappers
• 1 tablespoon potato starch or cornstarch, dissolved in 2 tablespoons water (for slurry)
Instructions
1. Prepare the Dipping Sauce: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sesame seeds, green onions, and red pepper flakes. Set aside.
2. Cook the Vegetables: Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the shiitake mushrooms and spinach until the mushrooms are soft, about 5 minutes. Remove from heat and allow to cool slightly.
3. Make the Filling: Place the cooked mushroom and spinach mixture, finely chopped cabbage, garlic, ginger, green onions, soy sauce, salt, and dark sesame oil into a food processor. Pulse several times until combined, then process into a thick, paste-like mixture.
4. Assemble the Gyoza: Working with about 6 wrappers at a time, place 1 teaspoon of the filling in the center of each. Dip your finger in the starch slurry and moisten the outer edge of the wrapper.
5. Fold and Seal: Fold the wrapper in half to create a half-moon shape. You can simply press the edges to seal, or create small pleats along one side before pressing firmly to seal. Place finished gyoza on a plate and cover with a damp towel to prevent drying while you work on the rest.
6. Pan-Fry the Gyoza: Heat enough of the remaining oil to coat the bottom of a large skillet with a fitted lid over medium-high heat. Carefully place 5-6 gyoza in the pan, flat-side down, and sear until the bottoms are golden brown and crisp, about 1 to 2 minutes.
7. Steam the Gyoza: Holding the lid to shield yourself, carefully pour ¼ cup / 65 ml of water into the hot skillet—it will steam and spatter. Immediately cover with the lid and reduce the heat. Cook for 3-4 minutes, or until the water has nearly evaporated and the wrappers are tender.
8. Serve: Remove the gyoza from the skillet and serve immediately with the prepared dipping sauce. Wipe the skillet clean and repeat the cooking process with the remaining gyoza.
9. Variation: Kimchi Gyoza
10. For a spicy twist, omit the shiitake mushrooms, spinach, cabbage, garlic, and ginger. Instead, drain 1 lb / 500 g of kimchi and place it in a food processor with 4 tablespoons of tomato paste. Add the green onions, soy sauce, salt, and dark sesame oil from the original filling recipe. Process into a paste and follow the assembly and cooking above.
Nutritional Information
• Serving Size: 6 Gyoza
• Calories: Approximately 280 kcal
• Protein: 9g
• Fiber: 4g
• A great plant-based source of iron and Vitamin K.
Pro Tips
• for Perfect Gyoza
• Don’t overfill the wrappers. About one teaspoon of filling is perfect to ensure they seal properly and don’t burst while cooking.
• Keep your wrappers fresh by working in small batches and covering the unused wrappers and finished gyoza with a damp cloth to prevent them from drying out.
• For a make-ahead meal, cook all the gyoza and freeze the extras in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can be microwaved directly from frozen for a quick snack.
• Ensure a tight seal on each dumpling by pressing the edges firmly. This prevents the filling from leaking out during the steaming process.
FAQ
Q: Can I make this gyoza recipe vegan
A: Yes, this recipe is easily made vegan. The filling and dipping sauce are already plant-based. The key is to check your gyoza wrappers, as some brands contain egg. Look for wrappers made only with flour, water, and salt to ensure they are 100% vegan.
Q: How can I add more protein to this vegetarian gyoza
A: To boost the protein content, you can add 1/2 cup of crumbled firm tofu or finely chopped edamame to the food processor along with the other filling ingredients. This will add a substantial protein kick without significantly changing the delicious flavor.
Q: What can I substitute for shiitake mushrooms
A: If you don’t have shiitake mushrooms, you can use an equal amount of cremini mushrooms for a similar earthy flavor. For a different texture, finely diced and sautéed carrots or firm tofu are also excellent substitutes in the filling.
Q: Can I make these vegetarian gyoza ahead of time
A: Absolutely! These gyoza are perfect for making ahead. You can freeze them uncooked. Place the assembled gyoza on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag for up to 3 months. Cook them directly from frozen, adding an extra 2-3 minutes to the steaming time.
