Mushroom gyoza

By Elisa Booker

April 27, 2020

Crispy dumplings, perfect for a starter or snack.

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 18 gyoza



180g plain flour

120ml water

1 onion, chopped

150g oyster mushrooms, finely chopped

4 spring onions

handful of kale, finely chopped

1 tbsp sesame seeds

2 tbsp soy sauce

4.5 tbsp sesame oil

Squeeze lemon



Dipping Sauce

1 garlic clove

1 tsp finely chopped ginger

1/4 tsp chilli flakes

2 tbsp rice vinegar

2 tbsp light soy sauce

1 tsp sesame oil

Chives to serve


1Mix flour and water to make a dough and leave to rest for 15 mins under a damp cloth

2Whilst dough rests, fry the onion in 1/2 tbsp of the sesame oil

3Add remainder of gyoza ingredients to onion and check for flavour

4Divide dough into 18 pieces and roll out into discs of around 8cm diameter

5Add a heaped 1/2 tbsp to centre of the disc

6Fold wrappers in half, pinch in centre then hold at centre point and pleat each side until the gyoza is fully sealed

7(A tip here is to keep the individual dough pieces under the damp cloth until ready to use so it doesn't dry out)

8Boil a large pan of salted water and add gyozas until they rise to surface (usually a couple of minutes)

9Use the remainder of the sesame oil to shallow fry the gyozas until lightly browned

10Combine ingredients for dipping sauce and serve with chopped chives


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