Vegetable Gyoza

"Vegetable Gyoza - filling of cabbage, scallion, ginger, shiitake, carrot, sesame oil, rice wine vinegar "
-- @meatballssmama
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  • Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 48-50 dumplings

Recipe Card

For the Filling


  • 1 shallot, diced
  • 2 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 2 tablespoons oyster sauce
  • 1 tablespoon Sambal Oelek, or sriracha
  • 1 cup chopped scallions
  • 1 cup shredded carrots
  • 1 cup enoki mushrooms
  • 1 cup chopped shiitake mushrooms
  • 2 heads green cabbage, shredded, or nappa cabbage (reduces considerably when sauteed)
  • 1/2 cup soy sauce

For the Wrapping


  • Gyoza wrappers, or wonton wrappers
  • Water

For Garnish


  • Soy sauce
  • Rice wine vinegar
  • Scallions, thinly sliced
  • Vegetable oil, (for pan frying)


  • Step 1

    In a large saut矇 pan, saut矇 all filling ingredients until cabbage is softened and liquid is absorbed.

  • Step 2

    Remove wonton wrappers from plastic and set aside. Using your water bowl, dip finger into water and apply a small amount to the outer edges of the Gyoza wrapper. Scoop a small spoonful of filling into the center of the wrapper. Fold the bottom up to the top, pinch and seal with your fingers. Continue making dumplings until filling is used. You can store dumplings in a freezer bag for use later.

  • Step 3

    Heat a medium saut矇 pan to medium high heat. Add vegetable oil. Add dumplings one by one and fill the pan (but dont crowd it) and pan fry at medium high heat for two minutes per side. Gyoza will be golden brown. Add 翻 cup water and steam cook for 8-10 minutes.

  • Step 4

    Remove dumplings and assemble onto a platter or large plate. Garnish with scallion and soy-rice wine vinegar dipping sauce. Serve immediately.