Vegan Mushroom Gyoza & Chilli Dipping Sauce
The dish is a real crowd-pleaser thanks to its savoury depth and versatility. Gyoza can be served as a snack, starter, or main, and while they’re traditionally filled with pork and cabbage, this vegan version uses mushrooms for a rich, umami base. The dumplings are pan-fried until crisp underneath and steamed until tender, making them light yet satisfying. Folding takes a little practice, but once you’ve got the rhythm, you’ll move quickly.
Vegan Mushroom Gyoza and Chilli Dipping Sauce
Crisp-bottomed vegan mushroom gyoza with a fragrant chilli, sesame and soy dipping sauce. Filled with chestnut and shiitake mushrooms, cabbage, and herbs for rich umami flavour without meat.
Ingredients
- 1 large or 2 small banana shallots, finely chopped
- ½ Chinese cabbage, washed and finely chopped
- 6–8 spring onions, finely chopped
- 300g chestnut mushrooms, finely chopped
- 120g shiitake mushrooms, finely chopped
- 2 tbsp grated ginger
- 4–6 cloves of garlic, grated or finely chopped
- 3 tbsp sesame oil
- 3 tbsp soy sauce, tamari or coconut aminos
- Juice of 1 lime
- 2 tbsp Japanese rice vinegar
- Small bunch each of coriander and chives, finely chopped
- 30–40 gyoza wrappers
- 3 tbsp rapeseed oil
- 8 tbsp soy sauce, tamari or coconut aminos (if using coconut aminos, add a little salt)
- 3 tbsp Japanese rice vinegar
- 1 tsp maple syrup
- 1 tsp Sriracha
- ½ tsp toasted sesame oil
- Small bunch of finely sliced chives or spring onions
- 1 red chilli, finely chopped
Instructions
- Finely chop the shallots, cabbage and both mushrooms. You can pulse them in a food processor, but chopping by hand keeps the texture better. Add the grated ginger and garlic and mix well.
- Heat the sesame oil in a large wok over high heat. When fragrant, add all the vegetables. Stir regularly to prevent burning and cook for around 10 minutes, until all the liquid from the mushrooms has fully evaporated and the mixture has reduced by about half.
- Add the soy sauce, lime juice and rice vinegar and cook for a further 3 minutes. Transfer to a large bowl and let cool completely. Once cool, fold in the chopped herbs and taste for seasoning, adding salt if needed, especially if using coconut aminos.
- To make the dumplings, hold a gyoza wrapper in one hand and spoon around 2 teaspoons of filling into the centre. Lightly wet the edge with your finger, fold into a half-moon and crimp the edges together firmly. Place them on a parchment-lined tray while you work through the batch.
- For the dipping sauce, combine all ingredients in a small bowl and stir well.
- To cook the gyoza, heat 1 tablespoon of rapeseed oil in a wide lidded pan over medium heat. Arrange the gyoza seam-side up and fry for 3 minutes without moving until the bases are golden and crisp. Carefully pour in enough boiling water so it comes about 2 cm up the sides of the dumplings, then cover immediately with the lid. Steam for 3–4 minutes, or until the wrappers are translucent and cooked through. Remove and set aside on a plate. Discard any remaining water, add another tablespoon of oil, and repeat until all the gyoza are cooked. Serve hot with the dipping sauce.
Nutrition Facts
Calories
295Fat
18 gCarbs
25 gSugar
4 gProtein
9 gApproximate values per serving
Ingredients and sourcing tips
Mushrooms
A mix of chestnut and shiitake gives the best texture and depth. Chestnuts stay juicy and slightly meaty, while shiitakes add earthy umami. Chop them finely but not to a paste so the filling keeps structure as it cooks.
Chinese cabbage
Light and crisp, it balances the richness of the mushrooms. Savoy or pointed cabbage can work too, but cook slightly longer as they’re firmer.
Gyoza wrappers
Look for fresh ones in Asian supermarkets or online. They’re thinner and give a better crisp edge than frozen. Keep them covered with a damp tea towel as you fold to stop drying out.
Herbs
Coriander and chives add brightness. If using chives in the filling, stick to the same in the dipping sauce for balance.
Variations and dietary swaps
Spice level
Adjust the Sriracha to taste. You can also add a few chilli flakes to the filling for extra heat.
Flavour twist
Add a few drops of toasted sesame oil to the filling for extra richness, or swap lime juice for yuzu if you can find it.
Kitchen notes
Tips and pitfalls to avoid
Take your time cooking out the moisture from the mushrooms and cabbage. The pan should be dry and the mixture glossy before you add the soy and vinegar. If it’s still wet, the gyoza will be harder to seal can split and won’t crisp properly.
Timing and texture cues
After frying, the gyoza bottoms should be a rich golden brown. When steaming, the wrappers should turn slightly translucent and no longer look doughy.
Seasoning adjustment
Soy and tamari add enough salt for most, but coconut aminos are much milder. Taste the cooled filling and add salt if needed before folding.
Storage and make-ahead
Uncooked gyoza freeze well. Lay them on a tray in a single layer until solid, then transfer to a container. Cook from frozen, adding an extra 2 minutes to the steaming time.
Serving suggestions
How to serve
Serve freshly cooked gyoza on a platter with the dipping sauce on the side. A sprinkle of sesame seeds or extra chives adds a simple finish.
Drinks to pair
Light beer, cold sake, or jasmine tea all work beautifully to balance the salt and spice.
