Vegetable Gyoza
Pan-fried Japanese dumplings filled with cabbage, mushrooms, and ginger, served with a tangy dipping sauce. Crispy bottoms, tender wrappers, and a savory-umami filling that's entirely plant-based.
- Total time
- 50 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 24 wrappers gyoza wrappers (round, 24–28 count)
- 2 cups napa cabbage, finely chopped
- 4 oz shiitake or cremini mushrooms, minced
- 2 stalks green onion, white and light green parts, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1.5 tbsp sesame oil
- ½ cup water for filling and pan
Instructions
- 1
Squeeze cabbage in a clean towel over the sink to remove excess liquid.
- 2
Mix cabbage, mushrooms, green onion, and ginger in a bowl.
- 3
Combine soy sauce, rice vinegar, and 0.5 tbsp sesame oil in a small bowl for dipping sauce.
- 4
Place 1 wrapper in your palm. Add 1 tbsp filling to the center.
- 5
Dip your finger in water and wet half the edge of the wrapper.
- 6
Fold into a half-moon. Press edges firmly to seal, then crimp the curved edge 3–4 times with your thumb.
- 7
Repeat with remaining wrappers and filling. Place finished gyoza seam-side up on a parchment-lined plate.
- 8
Heat 1 tbsp sesame oil in a 10-inch non-stick skillet over medium-high until shimmering, ~90 seconds.
- 9
Arrange gyoza flat-side down in a single layer. Cook without moving until bottoms are deep golden, ~3 minutes.
- 10
Add 1/4 cup water to the pan and immediately cover. Steam for 5 minutes until wrappers turn translucent.
- 11
Uncover and cook 1 more minute to re-crisp the bottoms. Edges should look lightly caramelized.
- 12
Transfer to a serving plate. Serve hot with dipping sauce.
Tools you’ll need
- 10-inch non-stick skillet with lid
- small bowl
- large mixing bowl
- kitchen towel
- parchment paper
- spoon or small measuring spoon
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