Mushroom Gyoza

voraciousvander - mushroom gyoza3

Dumplings, gyoza, potstickers. Whatever you want to call little parcels of goodness, I recommend getting involved.

They’re cute, 2-bite-sized and are typically packed with flavor. They’re hard not to like.

I’ve made a sweet potato version before (which I’m going to revisit in the near future) but I usually leave this sort of thing to the professionals.

But if you can find some good pre-made wrappers, making gyoza at home is super easy – and might impress whoever you’re feeding. Once you get the hang of folding the little dough rounds, it’s a pretty soothing activity, too.

You can make the filling a day in advance and let it sit in the fridge. Or you can prep the gyoza a couple of hours before you’re ready to cook them.

I served them piping hot with a simple dipping sauce of a 1:1 ratio of soy sauce and rice wine vinegar and a little sriracha here and there. There are plenty of other dipping sauce options, but I tried to keep it simple to let the flavor of the shiitakes shine.

I’m going to go ahead and warn you: these are addictive. I served the two of us about 16 dumplings for dinner with a big salad and I wish I’d made more. Like double more.  Just a FYI.

voraciousvander - mushroomgyoza

It starts with shiitake mushrooms and green onion. (Another type of mushroom would work here too, if you’d like.)

voraciousvander -  shitakegyoza

The mushrooms are chopped up real fine.

voraciousvander -mushroomgyoza2

Then we have our gyoza-making station.


These babies are ready to be cooked!

voraciousvander - mushroom gyoza4

Mushroom Gyoza 

Makes 16-18

  • 100 grams Shiitake mushrooms, stems removed and discarded, finely chopped
  • Green spring onions, finely chopped
  • 1/2 cup kale, very finely shredded
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 tablespoons of soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine vinegar
  • round, pre-made gyzoa wrappers (my package came with 30)
  • a small bowl of water

To serve:

  • soy sauce
  • rice wine vinegar

Put the first ingredients (from mushrooms, to rice wine vinegar) in a bowl and mix well to combine.

Allow the mixture to sit in the fridge, covered, for at least 30 minutes and up to 24 hours.

Make the gyoza by placing the wrapper (floured side down) in the palm of your hand or on a flat surface, if you prefer. Place 1 tablespoon of the mixture in the center of the wrapper. Dip your finger in the bowl of water and trace half of the wrapper with it. This will make the dough stick together.

Fold the wrapper in half, sealing it together in a half-moon shape and pinching the dough at the top 3 or 4 times. Place finished gyoza on a plate or tray. You can refrigerate them for a couple of hours if you’re not ready to cook them yet.

Heat a large pan or skillet over a medium-high heat. Add a thin layer of olive oil.

Place the gyoza in the pan in rows and allow them to brown for about 2 minutes. Add enough water to cove the base of the pan. Cover the pan with a lid and allow them to steam for 3-4 minutes until most of the water has evaporated and the parcels are slightly transparent.

Remove from the pan and continue cooking in batches. Serve hot with a mixture of 1 tablespoon of soy sauce and 1 tablespoon of rice wine vinegar.


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