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vegan gyoza dumplings with pumpkin leek and mushrooms

I am home from London after my workshop with Kimberly from the little plantation we held a three day photography workshop at her home. on day two of the workshop we created a story board and shot this recipe for these vegan gyoza dumplings. to make the recipe seasonal I added miso roasted squash and leeks and they where really tasty. I have quite a few dumpling recipes on my blog but I really like this one. I will write a post recapping the workshop and post it next Monday and it will include the vegan pumpkin and apple cake I also made so keep an eye out. dumplings are one of my favourite Japanese foods other than noodles and they are so fun to make, I would even stretch to say they are therapeutic to make. after the attendees went home I spent half an hour peacefully making up more dumplings with the rest of the filling and we ate them for dinner dipped in some tamari soy sauce.

here is a photo from when I tested the recipe before I went up to London for the workshop.




  • 10 to 15 mushrooms we used shiitake and blue footed ones (I have also made with button mushrooms)
  • 2 spring onions
  • 1 small leek
  • half a butternut squash or other small pumpkin
  • plus 1 tsp miso paste and olive oil to roast it with
  • 2 cm piece of ginger grated
  • 1 tsp sesame seeds
  • 1/4 sheet of nori finely chopped
  • 1 garlic glove finely chopped
  • 3 tsp tamari soy sauce
  • 2 tbsp. sesame oil to cook with

for dough

  • 150g strong white flour
  • 80ml boiling water
  • pinch of salt

first make the dough

mix the boiling water with the flour and salt using a fork then knead into a smooth ball. cover and let rest.

preheat the oven to 180c 350f peel and chop the squash into cubes and rub the miso and olive oil on it and roast for 15-20 minutes or until soft. and puree

for the filling chop the leeks, mushrooms and spring onions, and add in a food processor until finely chopped then add into a pan with sesame oil, Sautee with the grated ginger and garlic then add the soy sauce, at the sesame seeds and the chopped nori and then add the roasted squash and salt and pepper.

flour the work surface and pinch off some of the dough and roll out as thin a possible then cut out circles with a small cookie cutter. then add a spoon full of filling and pleat the sides together you can see how here 

to cook add some sesame oil to the pan then place in dumplings once they start to go brown add about 1/4 cup water and put the lid on and cook until water had evaporated approx. 4 minutes.



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