I have tried ready-made Vegetarian Gyoza from supermarket stores and I was not impressed at all. There was no Umami and they were tasteless. Try my recipe! More variety of Japanese mushrooms are available these days. Use chunky meaty mushrooms.


35 to 40 pieces


Shiitake or Oyster Mushrooms 200g
Tofu ½ to 1 block *firm type is better
Soy Sauce 1 tablespoon
Wombok (Chinese Cabbage) ¼
Salt 1 to 2 teaspoon
Ginger 1 small piece *finely grated
Garlic 1 clove *grated
Corn Flour or Patato Starch 2 tablespoons
Salt & White Pepper
Gyoza Skins 1 packet
Oil 1 tablespoon
Water ½ cup

Optional Ingredients

Garlic Chives ½ bunch *chopped

Dipping Sauce

Rāyu (Chili Oil)


1. Chop Wombok finely and massage 1 to 2 treasons of salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove water from the vegetable.
2. Combine chopped Mushrooms, crushed Tofu, Soy Sauce, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, add some Salt and Corn Flour, and mix them very well.
3. Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.
4. Heat oil in a frypan (non-stick recommended) over medium high heat, place gyoza.
5. Add ½ cup water and reduce heat. Cover and allow Ggyoza to steam until the water is gone. Keep cooking until the bottom of gyoza turned golden brown.
6. Serve with the Dipping Sauce withh Rāyu (Chili Oil).