These delicious mushroom gyoza (Japanese dumplings) are much easier to make than you might think! They’re filled with chopped mushrooms and cabbage, perfectly flavoured with ginger, garlic, and springs onions.
To make these gyoza, you’ll use store-bought wrappers.
They’re not commonly stocked in UK big supermarkets like ASDA or Tesco, but you can find them in the freezer section of pretty much and oriental marts.
For the filling, you'll need to chop everything really finely and to save heaps of time, I like to use my food processor.
I throw in the mushrooms first and pulse them for a couple of seconds to give a fine dice.
Then while the mushrooms sweating in the pan, I put the cabbage, spring onions, ginger and garlic in the food processor and pulse again.
The whole thing takes seconds versus doing it with a knife and chopping board.
This recipe makes about 20 gyoza, which sounds like a lot but you'll definitely want at several each because they're so yummy.
I love how tender and slippery the gyoza wrappers turn when steamed in the pan almost as much as I love the crispy underside where they've fried against the bottom of the pot.
I recommend serving these super delicious mushroom gyoza with soy sauce, toasted sesame seeds toasted, and finely sliced spring onions.
If you fancy making a spicy dipping sauce to go with them, I highly recommend that too. Just mix 2 tablespoon rice wine vinegar, 1 tsp sesame oil, 1 tsp mirin, and ½ tsp chilli flakes. You can also use chilli oil instead of the sesame oil and chilli flakes, if you like.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 280 g (9.9 oz) mushrooms finely diced (I used enoki and brown shimeji)
- 150 g (5.3 oz) white cabbage finely diced
- 2 cm fresh ginger grated/minced
- 2 spring onions whites only, finely diced
- 2-3 cloves garlic minced
- 1/4 tsp (0.3 tsp) white pepper
- 20 gyoza wrappers approximately 200g
- 2 tbsp vegetable oil (canola oil)
- cornflour (cornstarch) for dusting, if needed
To serve (optional)
- soy sauce
- spicy dipping sauce see notes
- sesame seeds toasted
- spring onions finely sliced
Equipment
- Food processor (optional)
- Small bowl of water
- teaspoons
- Baking sheet dusted with cornflour
- Non stick frying pan with lid
Instructions
Make the mushroom gyoza filling
Start by preparing the filling - finely dice the mushrooms, cabbage, spring onions, ginger and garlic. See my notes for saving time by using the food processor.
Heat a little oil in a large frying pan and add the mushrooms.
Cook for about 5 minutes until they’ve reduced and released lots of moisture.
Add the cabbage, garlic, ginger and white pepper.
Cook for a further 5 minutes until the cabbage has softened.
Taste the filling and add salt or soy sauce to taste. Set to one side to cool slightly before continuing.
Fill the gyoza
Put some cold water in a small bowl.
Lay out 4 - 6 gyoza wrappers in front of you to create a production line. Don't work with more than this at a time as the wrappers can dry out quickly. If you find the gyoza are sticking as you work, you can very lightly dust your counter with cornflour.
Put a heaped teaspoon of filling into the middle of each wrapper.
Dip your finger into the water and wet around the edge of each wrapper.
With clean dry hands cup a filled wrapper in one palm, fold over and press in the middle.
Now pull one side of the wrapper in to the middle, then the other to create two little tucks either side of the centre.
A couple more tucks will seal the gyoza.
This action will automatically form a curved shape, since the wrapper is being shortened on one side.
Place on a baking sheet lightly dusted with cornflour and repeat until all the filling or wrappers are used up. (leftover filling can be frozen).
Cook the mushroom gyoza
Heat a little oil in the non-stick pan. Place the gyoza into the pan flattest side down, either in rows or a fan from the centre. Cook for 3-4 minutes until golden on the base. Gently shaking the pan from time to time to stop them sticking too much.
The second stage of cooking gyoza is steaming, have the lid ready to put on, pour in about 50ml water and quickly put the lid on, it will spit. Steam for 3-5 minutes until most of the water has evaporated and the wrappers are tender on top.
Serve with your favourite dip.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this mushroom gyoza recipe
Mushroom Gyoza with Cabbage Recipe
Ingredients
- 280 g (9.9 oz) mushrooms finely diced (I used enoki and brown shimeji)
- 150 g (5.3 oz) white cabbage finely diced
- 2 cm fresh ginger grated/minced
- 2 spring onions whites only, finely diced
- 2-3 cloves garlic minced
- 1/4 tsp (0.3 tsp) white pepper
- 20 gyoza wrappers approximately 200g
- 2 tbsp vegetable oil (canola oil)
- cornflour (cornstarch) for dusting, if needed
To serve (optional)
- soy sauce
- spicy dipping sauce see notes
- sesame seeds toasted
- spring onions finely sliced
Equipment
- Food processor (optional)
- Small bowl of water
- teaspoons
- Baking sheet dusted with cornflour
- Non stick frying pan with lid
Instructions
Make the mushroom gyoza filling
- Start by preparing the filling - finely dice the mushrooms, cabbage, spring onions, ginger and garlic. See my notes for saving time by using the food processor.
- Heat a little oil in a large frying pan - add the mushrooms and cook for about 5 minutes until they’ve reduced and released lots of moisture.
- Add the cabbage, garlic, ginger and white pepper, cook for a further 5 minutes until the cabbage has softened.
- Taste the filling and add salt or soy sauce to taste. Set to one side to cool slightly before continuing.
Fill the gyoza
- Put some cold water in a small bowl. Lay out 4 - 6 gyoza wrappers in front of you to create a production line. Don't work with more than this at a time as the wrappers can dry out quickly. If you find the gyoza are sticking as you work, you can very lightly dust your counter with cornflour.
- With clean dry hands cup a filled wrapper in one palm, fold over and press in the middle. Now pull one side of the wrapper in to the middle, then the other to create two little tucks either side of the centre. A couple more tucks will seal the gyoza. This action will automatically form a curved shape, since the wrapper is being shortened on one side.
- Place on a baking sheet lightly dusted with cornflour and repeat until all the filling or wrappers are used up. (leftover filling can be frozen).
Cook the mushroom gyoza
- Heat a little oil in the non-stick pan. Place the gyoza into the pan flattest side down, either in rows or fanned out from the centre.
- Cook for 3-4 minutes until golden on the base. Gently shake the pan from time to time to stop them sticking too much.
- The second stage of cooking gyoza is steaming. Have the lid ready to put on, pour in about 2 tbsp water into the pan and quickly put the lid on - it will spit.
- Steam for 3-5 minutes until most of the water has evaporated and the wrappers are tender on top.
- Serve as you wish or sprinkle with toasted sesame seeds, sliced spring onion and your favourite dipping sauce.
Notes
Nutrition
More mushroom recipes to try!
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