Mushroom Gyoza with Black Vinegar Dipping Sauce

party food

Posted in Mains

Tags: Party food, Kid-friendly

Dumplings from a freezer bag are notoriously mysterious in terms of their ingredients. That’s why it’s particularly satisfying — and frankly, pretty fun — to make your own from scratch.

Preparation time Prep: 35 mins
cook 25 mins
Skill level Totally Doable

You will need:

  • 1 tablespoon vegetable oil
  • ½ tablespoon toasted sesame oil
  • 100 g mixed mushrooms (shiitake, brown, white, or wood ear), finely diced
  • 100 g wombok (Chinese cabbage), finely sliced
  • 100 g firm tofu, drained and finely diced
  • ¼ cup chives, finely sliced
  • 3 cloves garlic, finely grated
  • 20 grams fresh ginger, finely grated
  • 2 teaspoons tamari
  • 2 teaspoons sake
  • Pinch of salt & pepper, to season
  • 25 egg-free gyoza wrappers
  • Vegetable oil, to fry (or peanut oil)
Dipping sauce
  • ¼ cup Chinese black vinegar
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 2 teaspoons sesame oil
  • 1 red chilli, finely diced
Photography: Chris Middleton


  • 1Place the oils in a frying pan over medium heat. Add the mushrooms and cabbage and sauté for 1-2 minutes. Remove from heat and combine in a bowl with all the remaining ingredients (except the wrappers and frying oil).
  • 2Place a tablespoon of filling on a gyoza wrapper and lightly brush half the edge with water. Fold the dry half over the wet side and pinch them together, making 5 or 6 pleats to seal the pouch. Continue with the remaining filling and wrappers.
  • 3To cook, place 2 tablespoons of oil in a frying pan over medium to high heat. Add the gyoza to the pan, and working in batches, fry on one side for 2-2.5 minutes until golden brown. Then add 3 tablespoons of water to the pan, cover with a lid and steam for 2-3 minutes, or until the water has evaporated. Continue to cook the remaining gyoza this way, adding more oil as required.
  • 4For dipping sauce, combine all ingredients, whisk, and pour into a serving dish.
  • 5Serve gyozas hot with dipping sauce on the side.
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit