mushroom gyoza

Best Mushroom Gyoza (dumpling recipe)

Have you ever tasted the rich umami and delightful taste of mushroom gyoza dumplings? If not, then after reading this blog you can take your holidays or family events to the next level. This snack is super easy and can be converted into vegan or non-vegan and can be made as mushroom potstickers or wontons. The combination of shiitake mushrooms and gyoza dumplings creates a unique recipe that can be enjoyed at any event. I personally like them because of their creamy taste. 

What are mushroom gyoza dumplings?

Traditional classic gyoza dumplings are typically made with chicken, pork, or vegetables. But here we have to give it a new flavor by adding mushrooms. The remaining ingredients are almost common. Mushroom dumplings can be cooked as steam-fry, pan-fry, or air-fry. This can be served with gyoza sauce and finely chopped spring onions.

mushroom gyoza



The oils that can be used are olive, vegetable, sunflower, or sesame oil. These are light and do not produce a strong smell.

Salt and black pepper

Salt will make the recipe salty. You can add white pepper according to taste.

Button Mushroom

This main ingredient should be minced. You can use white ones because they are cheaper. But brown mushrooms are also accepted.

Garlic and ginger

You can add them minced if fresh, or you can also add a store-bought paste.


They should be thinly sliced. They can be used in the filling as well as while serving.

Soya sauce

To enhance the flavors. This is a great thing.


This vegetable will make the filling extra rich and tasty 

Dumpling gyoza wrappers

The wrappers can be frozen or homemade. The wrappers are made from wheat flour. You can substitute it with corn flour to make the recipe starch-free.


This ingredient is optional, but if it’s available, then it is good. Remember that it is salty, so you must maintain the salt and miso while filling. You can use white or yellow ones.

Kitchen equipment you need:

  • Cutting board
  • Knife
  • A tablespoon
  • A non-stick pan
  • Mixing bowl
  • chopsticks
mushroom gyoza

How to make mushroom gyoza dumplings

Step 1

First of all, cut the cabbage, button mushrooms, and scallions (chopped). If you like to add chicken, then make small cubes of it.

Step 2

Then, in a pan, heat vegetable oil and add chopped onions, minced garlic, and ginger. Keep the flame medium and fry until the onions are golden and fragrant.

Step 3

Then add the chopped button mushrooms to the pan and fry them for at least 5 minutes. Sauté the mixture so the mushrooms can easily be softened.

Step 4

Add the seasonings (salt, black pepper, white or yellow miso paste) and the sauces (soy sauce, red chili sauce). Then add a little water and fry for 2 minutes.

Step 5

Then turn off the flame and set aside to cool. Cooling it will make the filling stick together. It will take 8 to 10 minutes.

Step 6

To save time, you have to separate the gyoza wrapper sheets on butter paper or a kitchen towel. Then make the egg wash and, with your fingertip, add it to the wrapper edges. This will seal the edges, add shine, and add a crisper crust to our appetizer. If you don’t want to get into this stuff, then you can use water instead of it. Make sure that they are not dry while adding the filling.

Step 7

After that, add the mushroom gyoza filling with the tablespoon, and don’t overfill it. Seal them in the shape of a half-moon. Make sure that there is no loophole remaining while assembling. Repeat this process with all the remaining and place them in a tray.

Step 8

In the next step, add sesame or olive oil to a pan over medium flame and add gyoza potstickers to it. Prevent the gyoza from sticking together while frying. Cook them for 2 to 4 minutes until golden from outside.

Step 9

Then add some water (best if hot). Cover the pan with a lid and cook for 7 to 8 minutes until water is vaporized. Change the sides every 2 minutes to prevent them from burning.

Step 10

Then turn off the flame and put them on a serving plate. Garnish with white sesame seeds or spring onions (white part). Serve with a gyoza-dipping sauce, and your creamy and tasty Mushroom Gyoza is ready on the table!

mushroom dumplings


  • I have used button mushrooms for this gyoza meal but you can use dried white shitake mushrooms for nutty flavor and extra health benefits. Before using them, make sure that you have boiled water and pour it on them for 15 to 18 minutes. Then remove the excess water and chop them.
  • If you like to use red cabbage instead of green, then you have to cook it for some extra time and add some vinegar too.
  • You can serve these mushroom dumplings with fried noodles as well as misu soup.
  • You can also use wonton wrappers bought from a store instead of homemade wrappers.

mushroom gyoza (vegan gyoza recipe)

Recipe by SaraCourse: Appetizers, SnacksCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time


Total time




  • Mushrooms, 250 g

  • Cabbage and Scallions (150 g)

  • Salt and black pepper (1/8 tsp)

  • 1 teaspoon Miso

  • Garlic (2 cloves) and ginger (2cm)

  • Tbsp. oil

  • 16 wrappers


  • Add mushroom, scallions, and cabbage in a pan with oil and fry for 5 minutes
  • Then add the seasonings and sauces and fry for 5 minutes more. Set aside to cool.
  • Then pick up a gyoza wrapper and fill it with the filling using a spoon.
  • After assembling,g add sesame oil to the pa and add the dumplings into it. Fry until brown
  • Then add half a cup of water and cover the pan with a lid for 2 to 4 minutes. serve them with dipping sauce and garnished green onions.

Frequently asked questions

What are the health benefits of mushroom gyoza?

These gyoza snacks are much healthier because they are cooked in pan-fry and steam-fry. They contain low calories and fats. They also provide vitamins and proteins and help boost the immune system.

Can I freeze mushroom gyoza for later?

Yes, you can freeze them for three weeks if not cooked and for two days if you have leftovers.

How do I prevent the mushroom filling from becoming watery?

You can prevent the filling from becoming watery by frying extra 2 minutes. The reason for this is that the mushroom is not dried, which does not remove the excess water from it.

Nutrition Facts (per serving)

Total Calories
150 to 220
4 grams
20 to 28 grams
8 grams
1 to 3 grams
300 to 400 mg
2 Mg
5 to 10 Mg
1 grams
Vitamin C
20 Mg
Vitamin A
800 to 1000 IU
200 to 300 Mg
This nutrition information is calculated automatically, so it should only be used as a rough guide.

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