Dumplings are awesome. They’re the closest you can get to creating the perfect bite, and these handy little parcels are just so gosh darned cute.

So when I made my Shiitake Mushroom Ramen recipe and had leftover mushrooms, I knew exactly what I wanted to make: Vegan Shiitake Mushroom Gyozas to go with it!

Shiitake Mushroom Gyoza Recipe

Tammi Kwok
Have many shiitake mushrooms left over from the shiitake mushroom ramen recipe? Why not make these gyozas as a side dish? Vegan and vegetarian friendly, these gyozas are also freezer friendly, making it a convenient staple to have for busy weeknight dinners.


For the gyozas

  • 150 g dried shiitake mushrooms* rehydrated (or mushrooms strained from mushroom ramen broth)
  • 900 g chinese cabbage
  • 1 cup cooking salt
  • 450 g firm tofu
  • 3 stalks spring onion
  • 2 tbsp miso heaped
  • 1 tsp chopped/grated ginger
  • 1 tsp chopped garlic
  • 3 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tbsp potato/corn starch
  • 3 kg wheat flour white gyoza wrappers

For the dipping sauce

  • 3 tbsp miso
  • 1/4 cup mushroom stock*
  • 1 tsp sesame oil
  • 1 tsp chopped garlic
  • 1 tsp ginger
  • 1 tbsp chopped spring onion white bits only
  • 2 tsp sugar
  • 3 tbsp cooking sake
  • 1 tbsp mirin
  • 1 tbsp rice vinegar


To make the gyozas

  • Chop the chinese cabbage into a 1cm dice and place into a large bowl.
  • Add the salt to the cabbage, and barely cover with room temperature water.
  • Leave for 1.5 hours for the salt to break down the cabbage.
  • Strain the cabbage and squeeze out excess water.
  • Add to bowl, with crumbled tofu, chopped spring onion, and rest of ingredients, except wrappers.
  • Mix thoroughly.
  • Place 1 heaped teaspoon of filling into each wrapper and seal with desired method.
  • Place wrapped gyozas onto tray dusted with potato starch, or corn starch.
  • If freezing, freeze in single layers on a tray, before transferring to ziptop bags or freezer proof containers. Label with date and store for up to three months.
  • If frying, heat up 1 tbsp of oil in a deep (preferably nonstick) frypan with a lid.
  • Put a kettle of water on to boil.
  • Place gyozas into pan in a single layer, and fry over medium heat for 2 minutes, or until base is lightly browned.
  • Pour recently boiled water into the pan, till the gyozas are 3/4 covered with water, and cover pan with lid,
  • Cook over medium/high heat till water has completely evaporated.
  • Keep frying for another couple of minutes, till the bottoms are crispy and browned.

To make the sauce

  • Lightly sauté the ginger, spring onion, and garlic in the sesame oil.
  • Add the rest of the ingredients, mix and bring to the boil.
  • Let cool before serving.


*This is the sister recipe to last week's shiitake mushroom ramen recipe. If you haven't made the ramen, no worries! You can also use the water that was used to rehydrate the mushrooms.

Don’t forget to check out the sister recipe to this: the vegetarian-friendly Shiitake Mushroom Ramen Recipe! Do you have a favourite recipe that you love serving up to your vegan/vegetarian friends? I’d love to hear all about it in the comments below!


  1. Dannielle @ Zamamabakes May 1, 2015 at 11:11 pm

    Tami I love dumplings.
    I’ve only discovered Dumpling republic in the last 6 months, oh my goodness!
    Thanks to this recipe of yours I can now create a bit of dumpling republic at home too.
    Thanks for joining in with the Fabulous Foodie Fridays Party, such a delicious delight to have you. xx

  2. vegeTARAian May 7, 2015 at 10:05 pm

    These look perfect! Especially with this cooler weather. YUM.

  3. Erlene May 12, 2015 at 1:26 pm

    Yummy! I love shiitake mushrooms and gyoza. What a great combination! Pinned.

  4. Sarah March 16, 2019 at 10:15 am

    Hey! I was wondering how much fresh mushrooms I could use!

    And also, how mush dumplings does this recipie make?

    Thanks you!

  5. Potato May 26, 2019 at 1:52 pm

    ????? That’s dinner tonight! Yum uum


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