Recipe: Mushroom Gyoza

Vegetarian mushroom gyoza

𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐆𝐲𝐨𝐳𝐚 𝐑𝐞𝐜𝐢𝐩𝐞

Our go-to gyoza is with mushrooms - with both oyster mushrooms, dried shiitake and also seaweed, offering a great umami packed vegetable based version.

These delicate bites are pan-fried first for a crispy bottom, then steamed, resulting in a perfect blend of textures

𝐅𝐢𝐥𝐥𝐢𝐧𝐠:

 • Mushrooms

 • Cabbage

 • Ginger

 • Garlic

 • Sesame oil

 • Sake

 • Soy

 • Salt

 • Dried shiitake mushrooms

 • Dried seaweed

 • Gyoza skins

Dipping sauce (served tableside)

 • Soy

 • Rice vinegar

 • Layu chili oil

𝐒𝐭𝐞𝐩𝐬:

1. Cut or tear mushrooms into pieces and fry/bake until golden at 225°C.

2. Cut cabbage into small pieces, rub with salt, and let sit for 15 min. Squeeze out moisture.

3. Grate ginger and garlic.

4. In a bowl, mix mushrooms, cabbage, ginger, garlic, sesame oil, sake, soy, salt, seaweed, and dried shiitake mushrooms.

5. Fry a small amount for salt levels; adjust flavoring if needed.

6. Stuff and fold gyoza; cover with a damp towel.

7. Fry gyoza until golden; add water, cover, and let steam.

8. When water evaporates, gyoza is done.

How to fold Gyoza on a flat surface

How to fold Gyoza the traditional way