There's a similarity between our favourite dishes: dumplings, ravioli, gyozas, pierogis. What's wonderful about dumplings is that they are loved across the world and you can find versions of them uniquely different from each country. Essentially, dumplings are dough-wrapped fillings that can be steamed, fried, boiled, or even baked. Our take on this world favourite is the Japanese version called gyozas. These dumplings are not only vegan, but they are filled with delicious shiitake mushrooms, handmade gyoza wrappers and accompanied with wasabi flavoured Dibble Mayo. This plant-based gyoza can be cooked in various ways - our favourite is to pan-fry them. We love the crispiness at the bottom with the soft texture on top. This method holds the filling's juices really well too which makes this dish even more delicious! As always, you can also take out or add ingredients as you wish for the fillings. If this is your first time making gyozas, one tip from us: have fun! The pleats don't have to be perfect, it's all about the flavours and the joy of cooking.
Prep Time 1 hour
Cook Time 15 minutes
1 tsp soy sauce
1 tsp sesame soil
1 tsp sesame seeds
1/2 tsp pepper
1 tsp wasabi paste
2 Tbsp Dibble Mayo
2 cups all-purpose flour (measured accurately)
1/2 cup water, boiled
1 tsp salt
1/4 cup cornstarch for dusting
100g shiitake mushrooms
1 cup cabbage, thinly sliced
2 Tbsp carrots, grated
1 Tbsp coriander, roughly chopped
1 Tbsp shallots, finely sliced
1 Tbsp sesame seeds
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp mirin
1 garlic clove, minced
1/2 tsp ginger, minced
1/2 tsp pepper
In a small mixing bowl, whisk the soy sauce, sesame oil, sesame seeds, pepper, wasabi and Dibble Mayo together and set aside.
Sift the flour and salt into a mixing bowl.
Slowly add the water and gently mix with a spatula until all the water has been added, then mix thoroughly, scraping down the sides.
Gently knead the dough in the bowl, cleaning the sides of the bowl with the dough.
Dust a working bench with the cornstarch and knead the dough for 10 minutes until it's nice and soft.
Divide the dough in half and roll each piece into cylinders about 3cm wide.
Wrap tightly with cling wrap and let it rest of 30 minutes.
Divide each cylinder into 8 even pieces.
Dust the working bench with cornstarch, rolling 1 piece into a ball then using the palm of your hand, squash the dough ball flat.
Using a dusted rolling pin, roll the dough into a 1mm thick circle.
Using a round cookie cutter (about 8cm wide), cut out an even circle, lightly dust with cornstarch and set aside. Continue for all dough pieces.
In a medium pan on medium heat, dry-roast the mushrooms on both sides for 5 minutes or until aromatic.
Finely dice the mushrooms and in a mixing bowl, thoroughly mix together the mushrooms, cabbage, carrots, coriander, shallots, sesame seeds, sesame oil, soy sauce, mirin, garlic, ginger and pepper.
Placing the wrapper in your palm, add 1 tsp of the gyoza filling in the centre.
Using your index finger, lightly dab it into water and run your finger along the edges of the wrapper.
Pleat the wrapper until the filling is completely enclosed. Repeat for all remaining wrappers.
Heat 1 Tbsp olive oil on medium heat in a medium pan.
Add the gyozas in a circular pattern and cook for 5 minutes or until the bottom is golden brown.
Carefully add 1/2 cup water and cover the pan with a lid.
Let the gyozas steam for about 5 minutes or until the wrappers are soft and slightly translucent.
Top with sesame seeds, finely diced shallots and serve with the Wasabi Mayo.