Vegan gyoza recipes have always been part of my family traditions, especially at Christmas and New Year. We'd gather around the kitchen counter, one of us laying out gyoza skins while the others stuffed them with the filling my mum made so effortlessly.
Now that I have a family of my own, making gyoza has become a tradition I get to pass on. It's still one of my favorite foods to share, whether for a celebration or just a special treat at home.
In Japan, gyoza are an everyday food you'll find everywhere from street stalls to family kitchens. They're typically filled with pork or other meats, but here we're using mushrooms, vegetables, and plant-based protein to make them completely vegan. This vegan gyoza recipe keeps the spirit of the original while being something everyone at the table can enjoy.
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Ingredients for Vegan Gyoza with Shiitake Mushrooms
For this recipe you'll need gyoza skins, a mix of vegetables with shiitake mushrooms, a little soya mince, and classic Japanese seasonings. A quick dipping sauce of soy, rice vinegar, and rayu finishes everything off. This is just an overview - head to the recipe card below for the exact quantities and step-by-step instructions.
Ingredients shopping list
Serves 4 | Prep time 60 minutes | Cooking time 15 minutes
- Gyoza skins (store-bought or homemade with our gyoza skin recipe)
- Soya mince (small frozen pieces work best for filling)
- Green onions
- Sweetheart or white cabbage
- Shiitake mushrooms
- Green chili
- Fresh ginger
- Cornflour
- Soy sauce
- Salt
- Black pepper
- Sesame oil
- Water (for frying and steaming)
- Soy sauce (for dipping)
- Rice vinegar
- Rayu (sesame chilli oil)
A note on gyoza skins (wrappers)
You'll sometimes see them called gyoza skins or gyoza wrappers, but both mean the same thing. The Japanese-style versions are usually thinner than the ones you'll find in most supermarkets, which is what gives gyoza their delicate, chewy bite when pan-fried. If thinner wrappers aren't available, the supermarket kind will still do the job. And if you'd like to make them from scratch, our gyoza skin recipe walks you through it step by step.
How to Make Vegan Gyoza
We'll break the process into three simple parts. First, you'll prepare the shiitake mushroom and vegetable filling. Next, we'll wrap the filling in gyoza skins. I'll show you the method I use and share a few tips to make it easier. Finally, we'll pan-fry and steam the dumplings before serving them with a quick dipping sauce.
Step 1: Prepare the gyoza filling
The filling is where all the flavour and texture comes together. Take your time here - finely and evenly chopped vegetables make the gyoza easier to wrap and give you that lovely smooth bite inside.
Chop the cabbage
Halve, quarter, and core the cabbage, removing any tired outer leaves. Slice it into strips lengthways, then dice as finely as you can. The smaller the pieces, the easier they'll fold into the dumplings and the better the texture. You can also pulse it in a food processor if you prefer.
Prepare the mushrooms
Wipe the shiitake mushrooms clean with a brush or kitchen towel. Slice thinly, then dice into small pieces, aiming for a similar size to the cabbage. A food processor works well here too, just don't over-pulse into a paste.
Slice the green onions and chili
Trim the roots and peel off any papery skin from the green onions. Slice lengthways into quarters, then dice finely. For the green chili, halve it, remove the seeds if you prefer less heat, then chop into fine pieces. Always taste your chili before adding as the heat can vary a lot.
Once everything is finely diced, gather the vegetables together and set aside until mixing.
Prepare the ginger
Peel the ginger, then grate it finely. Squeeze the pulp in your hand to extract the juice into a small bowl. This gives flavour without stringy bits in the filling.
Mix the filling
Combine the cabbage, mushrooms, green onions, and chili in a large mixing bowl. Add the soya mince straight from the freezer, along with soy sauce, sesame oil, cornflour, salt, and black pepper. Mix everything thoroughly until it's evenly coated and holding together. Cover and set aside while you prepare the wrappers.
Tip: Even, finely chopped vegetables aren't just about looks, they make the filling smoother, easier to wrap, and far more enjoyable to eat.
Step 2: Wrap the filling using gyoza skins
This is the part that can feel intimidating at first, but don't worry. Your dumplings don't need to look perfect to taste amazing. Once you get into a rhythm, wrapping becomes quick and even a little meditative.
Set up your wrapping station
Have your filling ready in a bowl, a stack of gyoza skins, a teaspoon for scooping, and a small bowl of water. The water acts as your glue for sealing the edges.
Add the filling
Place one wrapper in the palm of your hand and spoon a teaspoon of filling into the center. Keep the edges clear to make sealing easier.
Seal the edges
Dip your finger in water and run it around half of the wrapper's edge. Fold the skin in half and press the top middle point together first to anchor the dumpling.
Pleat the wrapper (optional)
Start at the center where you sealed the edges. Working out to one side, make a small fold on the dry edge of the wrapper, then press it down onto the wet side to stick. Continue making pleats until you reach the end, then repeat on the other side. Each pleat should be pressed down firmly to keep the filling from escaping. Don't worry if your pleats aren't neat. They get easier with practice, and your gyoza will taste just as good even if they look a little rustic.
Shortcut: If you lose patience with pleating, simply fold the wrapper in half and pinch it shut along the edge. It will look more like a mini empanada, but it will still fry, steam, and taste every bit as good. Just please don't tell my Japanese mother I told you so.
Keep wrapping
Continue until you run out of filling or wrappers. Place the finished dumplings on a plate, leaving space between each one so they don't stick together.
Tip: Small tears happen. Fresh wrappers can usually be pinched closed, and tiny holes often seal themselves once the dumplings steam.
Step 3: Cook and serve your gyoza
Now it's time to bring your dumplings to life. Cooking gyoza is all about getting the right balance of crispy bottoms and tender, steamed tops.
Pan-fry the bottoms
Heat a little sesame oil in a large non-stick frying pan over medium heat. Carefully place the dumplings in the pan one at a time, pleated side up, so they're sitting flat on their bottoms. You can do this gently by hand, with chopsticks or silicone tongs, or even by resting each dumpling on a spoon and lowering it into the pan.
Fry for 2-3 minutes until the bases turn golden brown. For an even crispier texture, tip the dumplings onto their flat side and fry for another 2-3 minutes until golden. This step isn't essential, but it gives a wonderful crunch.
Steam the dumplings
Turn the heat up to high and pour in about half a cup of water. Cover the pan immediately with a lid, as adding water to the hot oil will cause sputtering. Let the dumplings steam until all the water has evaporated, about 3-4 minutes. Once the pan is dry, give it a little shake to loosen the dumplings. Transfer them gently onto a serving plate.
Make the dipping sauce
Mix soy sauce and rice vinegar in a small bowl. Add a few drops of rayu (chili oil) and stir. Place alongside your dumplings for dipping.
Serve and enjoy
Gyoza are best enjoyed fresh from the pan, when the bottoms are crisp and the tops still tender from steaming. Allow 4-5 dumplings per person as a starter, or serve them family-style from a big plate in the middle of the table.
Tip: If you don't have rayu, mix a little sesame oil with chili oil for a similar flavor.
Serving suggestions
On our family table, gyoza often sit alongside korokke, Japanese potato croquettes that are crisp on the outside and soft inside. They also pair well with sushi, a bowl of steamed Japanese rice and miso soup, or with vegan fried rice for something more substantial.
If you are making a night of it, you could round things out with a light side salad or a refreshing drink like a yuzu cocktail. However you serve them, gyoza are meant to be shared. At Christmas in our family, gyoza often appear alongside korokke, bowls of rice, soy sauce for dipping, natto, and a few other side dishes.
Substitutions and variations
This recipe uses shiitake mushrooms, cabbage, green onions, chili, and soya mince, but you can adjust it to suit your taste or dietary needs.
Protein alternatives: If you don't want to use soya mince, crumbled firm tofu or finely chopped tempeh both work well. Lentils can also be used if you mash them slightly before mixing. Try plant-based ground "meat" or seitan for a chewier texture.
Soy sauce alternatives: Most gyoza recipes use soy sauce for seasoning and dipping, but there are good alternatives. For readers in the UK, try Biona Organic Original Coconut Aminos. For those in the US, Coconut Secret is a popular choice. Both are made from coconut aminos. The Biona version, which I've tested, is quite mild and has a natural sweetness, so you may want to add a pinch of salt to balance it.
Vegetables and mushrooms: Napa cabbage, pak choi, or finely shredded carrots all work well if you don't have white or sweetheart cabbage. Garlic chives are also a lovely swap for green onions if you can find them. Shiitake mushrooms bring the most umami, but oyster, chestnut, button mushrooms or a mix can be used.
Dipping sauces: The classic soy and vinegar mix is always a safe choice, but there are plenty of fun variations. Sweet chili sauce, sriracha, or even sriracha mayo pair well with the savory taste of gyoza. While not traditionally Japanese, they're delicious. For a more authentic Japanese kick, S&B La-Yu is the classic chili oil. Chili oils with added garlic and crunchy "bits" are also fantastic for dipping. One of my favorites is Momoya Taberu La-Yu, which is packed with crispy garlic and chili flakes, and there are many other excellent varieties on the market.
Storage and reheating
Cooked gyoza can be stored in an airtight container in the fridge for 2-3 days. You can reheat them in a pan with a little oil to bring the crispness back, or enjoy them cold straight from the fridge.
Uncooked gyoza also freeze well and will keep for up to 4 months. To freeze them, line a tray with parchment paper and dust lightly with cornstarch. Arrange the dumplings in a single layer, bottoms down and pleats facing up, leaving a little space between each one so they don't stick. Freeze for at least 12 hours, then transfer the dumplings into a freezer bag. They won't stick together now, and the bag will save space.
When cooking gyoza from frozen, there's no need to defrost. Fry and steam them straight from frozen, adding a little extra water during the steaming step to make sure the filling cooks through thoroughly.
FAQ
It's usually a mix of finely chopped vegetables, mushrooms, and a plant-based protein like soya mince or tofu. Seasonings such as ginger, soy sauce, and sesame oil bring it all together. The most important thing is chopping everything small so the dumplings are easy to wrap and have a smooth bite.
Potstickers are the Chinese version of pan-fried dumplings. Gyoza were inspired by Chinese jiaozi but have become their own style in Japan. They are usually smaller, use thinner wrappers, and often have a lighter garlic-forward filling. Both use the fry-steam-fry method that gives dumplings their crispy bottoms and tender tops.
Not always. Traditional gyoza are often made with pork or chicken, but vegan gyoza use vegetables, mushrooms, tofu, or soya mince instead. The wrappers are usually vegan too, but it's worth checking the packet just in case.
Standard gyoza wrappers are made with wheat flour, so most aren't gluten free. To make them gluten free you'll need to buy or make wrappers with a gluten-free flour blend. The filling itself is naturally gluten free if you use tamari instead of soy sauce.
Yes. Uncooked gyoza freeze really well. Line them on a tray so they don't touch, freeze until solid, then store them in a freezer bag for up to 4 months. Cook them straight from frozen, adding a little extra water during the steaming step.
Gyoza are perfect with steamed rice, miso soup and pickles, or vegan fried rice. On our own family table, they're often served with korokke or other small side dishes, and they also go well with sushi. For drinks, green tea, or a refreshing yuzu cocktail makes a nice match.
Other popular vegan Japanese recipes
- Beer and Eggplant Stir-Fry (10 Minute Recipe)
- Sticky Tofu: Easy 10-Minute Recipe
- Our Favourite Vegan Sushi
- Vegan California Rolls
📖 Recipe
Gyoza with Shitake Mushrooms and Vegetables
Ingredients
For the gyoza:
- 1 packet gyoza skins about 24 wrappers per pack; keep an extra pack on hand in case you need more or some tear
- 1 cup frozen soya mince small pieces work best
- 2 green onions finely chopped
- 120 g sweetheart or white cabbage about ½ medium, finely chopped
- 80 g shiitake mushrooms finely chopped
- 1 medium green chili finely chopped
- 1 thumb-sized piece of ginger grated and juiced
- 1 ½ tablespoon cornflour
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- Black pepper to taste
- 1 tablespoon sesame oil plus more for frying
For cooking:
- ~1 tablespoon sesame oil for frying
- ½ cup water
For dipping sauce:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- A few drops of chili oil rayu
Instructions
- Finely chop the cabbage, mushrooms, green onions, and chili. Grate the ginger and squeeze out the juice.
- Combine the vegetables with soya mince, soy sauce, sesame oil, cornflour, salt, and pepper. Mix well.
- Place a gyoza wrapper in your hand, add a teaspoon of filling to the center, and wet the edge with water.
- Fold in half, seal the middle, then pleat the edges to close. Repeat with the remaining wrappers and filling.
- Heat sesame oil in a non-stick pan over medium heat. Add dumplings, pleated side up, and fry until the bottoms are golden brown.
- Flip the dumplings to one side and fry for another 2-3 minutes until golden for extra crispiness.
- Add ½ cup water to the pan and cover immediately. Steam until the water has evaporated.
- Transfer to a plate and serve with dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.
Notes
- Serving ideas:
- Sushi
- Korokke
- Rice
- Fried rice
- Miso soup
- Drinks: Green tea, Japanese beer or one of our favorite yuzu cocktails
- Wrappers: If you want to make your own, see our gyoza skin recipe.
- Dipping sauces: Classic soy and vinegar works well, but you can also try chili oil, sriracha, or ponzu for variation.
- Storage: Cooked gyoza can be refrigerated for 2-3 days and reheated in a pan. Uncooked gyoza can be frozen for up to 4 months. Cook straight from frozen, adding a little extra water when steaming.
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