Saturday 9 May 2020


I absolutely adored making these little gyoza style dumplings. Yes, they were a bit fiddly to start with but great fun once you get the hang of closing up each gyoza parcel.

My top tip: don't overfill them or its going to be a messy and not very nice looking final result. The filling here is fantastic and filled with fresh flavours (I love the mix of ginger, sesame and crunchy veg) and the dipping sauce is a great finishing touch and far less boring than your standard soy sauce for dipping!

Get your loved ones or flatmates involved in making these as it does take some time to use up all the wrappers and is also quite a fun activity to fill an afternoon!

I am a total homemade gyoza convert and will definitely make these again as a fab starter for a dinner party post Covid, plus they are once again fully vegan and dairy free so really cater to all!

Let me know how you get on and if your dumpling folding skills are any better than mine, I will have to work on the final finish for my next lot to create that perfect edge!


Sesame oil
1 inch fresh ginger, grated
200g shiitake mushrooms, chopped
1 cup shredded cabbage
1 cup shredded kale
1 cup shredded carrots
2 tablespoons soy sauce
2 tablespoons chopped fresh chives
2 tablespoons toasted sesame seeds
36-40 gyoza wrappers

1 clove garlic, minced or grated
1/3 cup rice vinegar
1/4 cup sesame oil
1-2 tablespoons Gochujang (Korean chili paste) or chili sauce
2 tablespoons soy sauce
1 tablespoon honey 

  • Heat 1 tablespoon sesame oil in a large skillet over medium high heat. 
  • When the oil shimmers, add the mushroom, cabbage, carrots, kale and ginger. 
  • Cook, stirring occasionally until the veggies have cooked down, about 5 minutes. 
  • Add the soy sauce, chives, and sesame seeds and cook another 2-3 minutes or until all the liquid has evaporated. 
  • Remove from the heat and let cool. 
  • To assemble, spoon 1 tablespoon of filling onto each wrapper. 
  • Brush water around the edge of the wrapper. 
  • Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers. 
  • Heat a large frying pan with the remaining sesame oil over medium-high heat. 
  • When the oil shimmers, add the gyozas and cook until the bottoms are light golden brown, about 2-3 minutes. 
  • Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. 
  • Turn heat to medium and let the dumplings steam for 3 minutes. 
  • Serve immediately with sauce.
  • To make the sauce, whisk together all ingredients in a bowl. 

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