Mushroom Gyoza with Black Vinegar Dipping Sauce

Mushroom Gyoza with Black Vinegar Dipping Sauce recipe
Crowd pleaser

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 time 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
Recipe: Deb Kaloper
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 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