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vegan miso mushroom cabbage gyoza dumplings

I really enjoy making gyoza. don’t be put off thinking its a faff as it is so easy and fun to make. I made these with a veggie filling of Chinese cabbage, mushrooms, spring onions and coriander and I used miso and soy sauce and sesame oil to flavour the mixture. if you prefer to try them with meat I have a recipe here. gyoza or pot stickers are so yummy I love the crispy bits the best. once they are made they take no time at all to cook. I have a thing about miso at the moment and add it to everything, even in caramel sauce and chicken pot pie. I am on a from scratch kick at the moment making homemade ramen noodles and pasta dough so i decided to make these from scratch too, it is the easiest dough ever to make. how is your January treating you? I always feel a bit miserable in January, I’m not sure if its the dark cold weather, or the fact that the excitement of Christmas is over. it just seemed to go so fast this year. I don’t know if it did for you?.

gyoza wrapper (dough recipe from stirring slowly by georgina hayden)

  • 300g strong white flour
  • 150ml plus 2 tbsp. boiling water
  • pinch of salt


  • 300g mushrooms I used shiitake, oyster ect
  • 3 spring onions
  • 1 garlic glove
  • thumb sized piece of ginger
  • chopped coriander (2 tbsp.)
  • 1 tbsp. miso paste
  • 1 tbsp. tamari soy sauce
  • 1/4 of a Chinese cabbage chopped
  • sesame oil

to make the dough add the flour and pinch of salt in a bowl and pour in the water and mix with a fork, you may need a little extra water, mix the dough and knead a little until it comes together into a soft dough then cover with plastic wrap and let rest for 20 minutes,

for the filling chop or tear up mushrooms then pulse in a food processor once or twice to break up and add to the pan with a splash of sesame oil, sauté and add the miso and soy sauce remove from the heat, grate the ginger and crush the garlic and add to a bowl then chop the cabbage and spring onions and pulse in the food processor once or twice to break up then add into it all into the pan, gently heat for a minute then pour into a bowl to cool. cut of 1/4 of the dough at a time and roll out as thin as possible on a floured surface then use a circle cutter to cut out the gyoza wrappers place a spoon full of filling In the centre and pleat the dough together see my video or photos here.

plate a little sesame oil in a pan and heat add the dumplings, leave for 1 minute then lift one up to see if there is colour on the bottom if there is pour in 1/4 cup of water  (if you are using a large pan and cooking lots of dumplings at one you may need 1/2 cup of water) instantly put the lid on and leave for 4 minutes to steam the water with evoporate remove the lid and toss the dumplings around then tip out onto a plate. enjoy with some soy sauce and some toasted sesame seeds.


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