vegan sesame mushroom gyoza + a simple homemade dumpling pastry recipe.


Gyozas, potstickers, wontons, mandu... all with their very slight differences, shapes, fillings and quirks of the culture they are from. Gyozas in particular, hailing from Japan, are a favourite of mine, whether fried or steamed. The most fiddly part is probably the assembly, but actually making the dumpling pastry and filling is very simple. And if you didn't want to create the classic pleated gyoza shape, you could always just create a simple half moon shape at first. The best part is, for the dumpling pastry recipe you only need two things. Plain flour and water. As for the filling? Let your imagination go wild...


When Indigo Herbs got in touch asking if I'd like to try out a few of their products to create a vegan recipe, I couldn't wait to bring a really exciting plant based flavour together. As well as mushrooms, spring onions, ginger, garlic and chilli, their Japanese Maitake Mushroom Powder adds a smoky flavour, the sesame seeds an extra nutty taste and their Irish Seaweed Salad of course introduces that beautiful umami taste you often find in South Asian cooking. Think nori in sushi, soy sauce and miso,  for an idea of that slightly salty and savoury essence.


Shopping list.
(Makes around 15 gyozas)

  • 250g plain flour
  • 100-125ml water
  • 6 closed cup mushrooms, chopped finely
  • One garlic clove, crushed
  • A small handful of dried seaweed, chopped finely
  • 1 tsp ginger paste, or a small knob of fresh ginger chopped finely
  • 1 tsp sesame seeds, plus extra for garnish
  • 1 tsp soy sauce, plus extra for dipping
  • 2 spring onions, plus extra for garnish
  • 1 red chilli, half chopped finely and the rest sliced for garnish

Simple gyoza pastry recipe


Step one. Make your dumpling pastry by slowly adding your water to your plain flour and stirring. You may not need it all, but the trick is not to add to much.

Step two. When it forms into a ball with a coarse texture like the below picture it is ready, but if it is sticky you will need to add more flour.



Step three. Cover and set aside for 10 minutes at room temperature.

Step four. After 10 minutes, knead it for a few minutes and then leave it covered again for another 30 minutes whilst you make your filling. The dumpling recipe itself is vegan and dairy free, so it's a great base for lots of gyoza inspiration.

Step five. Your gyoza pastry should now have a more silky and soft feel, which you can test by kneading it a little. If it looks a little shiny and has this soft texture with a slight spring when pulled, it is ready to use.

Step six. Roll our your dough as thin as you can on a floured surface. Cut out circles around 2 inches wide.



Step seven. Spoon a small teaspoon of mix but do not over fill.

Step eight. Wet the edges of your pastry circle. If you like, you can secure in a half moon shape at this stage and skip to ten.

Step nine. To create the classic gyoza shape, see the step by step below. First pinch the middle, fold in the lower two edges and then flatten down the top two holes like so.

Step ten. In a hot pan, add your chosen oil, I prefer sesame but olive or sunflower is fine too, and fry for around 5 minutes until cooked and golden. Serve with chillies, onions, sesame seeds or even coriander as you wish.



Simple vegan sesame and mushroom gyoza filling

Step one. Either use a food processor or trusty knife to finely chop: mushrooms, garlic clove, dried seaweed, ginger paste or a peeled knob of ginger, spring onions and as much chilli as suits your taste. 

Step two. Add soy sauce and sesame seeds, as well as saving a few for a dipping sauce.

Step three. Stir together, and use around one teaspoon per gyoza.


Have you made homemade gyozas before? Have you tried to make dumpling pastry or wrappers at home too?

In collaboration with Indigo Herbs

3 comments:

  1. These look so good - definitely something I want to have a go at making during lockdown!

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  2. Thank you for sharing that lovely food recipe.

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