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Vegan Mushroom & Kale Gyozas

Vegan Mushroom & Kale Gyozas
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Crispy on the bottom, nice and soft around the sides! Filled with whatever your heart desires – Japanese Gyozas are our favourite dumplings in the world! Today we’re making our simple Vegan Mushroom & Kale Gyozas with Asian-Style Dipping Sauce! Only a few fresh ingredients and some that you will already have in your cupboards!

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There’s something about dumplings that I absolutely love. Be in Polish Pierogi drowning in sour cream or asian style steamed dumplings dipped in bold vinegar sauce. But my all time favourite just be Gyozas. They have it all – they are crispy and brown on the bottom, yet soft and pillowy on the sides. Gyozas can be filled with whatever your heart desires and cooked within 5 minutes in a frying pan.

I will be completely honest and transparent. We do not do the traditional gyoza skin folding and crimping. The reason? It needs a lot of practice to master, as as of yet I haven’t found the time to practice. And to be honest, once I start cooking, I just want to get it done and sit down to eat, so yes… I do cut corners sometimes. After all, somebody needs to feed Seb. In a timely manner…

The dipping sauce that contains soy sauce is compulsory in our household! We love a mixture of dark soy sauce, toasted sesame oil (go easy on it, it’s such a strong flavour), chilli and ginger.

How to Serve Gyozas? How Many Vegan Gyozas Per Portion?

Gyozas in our household are a universal dish. We eat these Japanese Dumplings as a main meal (about 15-20 per portion) with a little Asian-style slaw on the side or in a lovely miso and vegetable broth.

However, Gyozas are wonderful as a starter. What we love to do is make some Vegan Mushroom and Kale Gyozas to start with and then have a huge platter of sushi as a main when we have guests over. Both are Japanese dishes, but there’s a good contrast in flavour, temperature and textures between the two. We tend to serve 4 Vegan Mushroom & Kale Gyozas as a starter with samll dipping sauce bowl on the side.

Vegan Mushroom & Kale Gyozas

How to Make Vegan Mushroom & Kale Gyozas?

Place flour, conrflour and a pinch of salt in a large bowl. Mix 100ml of boiling water with sesame oil and pour most (but not all) onto the flour and mix with the back of the knife immediately. Add more water if the mixture is looking too dry.

Mix until the dough cools down enough to handle. Bring together into a ball ball, cover well and leave for 1 hour to rest.

Make the dipping sauce by mixing soy sauce, honey, chilli flakes, ginger, sesame oil and spring onions together. Set aside for the flavours to infuse.

In the meantime, make the filling. Place the dried mushrooms in a small bowl and pour just enough boiling water to cover them. Cover and leave to rehydrate for 30 minutes. Heat a tbsp of vegetable oil in a frying pan. Add the finely chopped mushrooms and cook on high heat until the water has released and evaporated. It will take about 5-7 minutes depending on how crowded your pan is.

Remove the mushrooms from the pan and set aside. Reserve the frying pan.

Squeeze out the water from the rehydrated mushrooms and chop them up finely. To the reserved pan, add 1 tsp sesame oil and 1 tbsp of vegetable oil. Add the kale and stir fry for 1 minute on medium heat. Add the garlic, spring onions and ginger and stir fry for another 2 minutes. Finally the mushrooms back in, the rehydrated shiitake/ porcini mushrooms, soy sauce and cook for 30 seconds. Remove from the heat and leave to cool down.

After 1 hour, knead the dough for 7-10 minutes until you have a smooth elastic dough.

Dust the worktop with flour. Divide the dough into two (makes it a lot easier to manage) and roll our each piece thinly, almost see-through. Stamp out approx 30 6.5-7cm circles using a pastry ring or a cookie cutter.

Add a tsp of filling to each of the gyozas skins. Moisted the edges of the circle, fold over the circle to encase the filling creating a semi-round and pinch the sides together to create a crimped edge. Place them on a generously floured surface or a board.

Heat a tbsp of odourless oil in a large frying pan with a matching lid on medium heat. Once hot add the gyozas and fry for 2 minutes. Then Pour about 30 min of water in the pan and in a swift motion put the lid on not letting the steam escame. Steam your dumplings for 2 minutes, then take the lid off and carry on cooking for another minute or until all the water evaporates.

Serve Vegan Mushroom and Kale Gyozas with Asian-Style Dipping Sauce!

Vegan Mushroom & Kale Gyozas
Vegan Mushroom & Kale Gyozas

For other Japanese cuisine inspired dishes that we love here, at Somebody Feed Seb, have a look at some of our favourite recipes below:

Vegan Mushroom & Kale Gyozas

Vegan Mushroom & Kale Gyozas

Crispy on the bottom, nice and soft around the sides! Filled with whatever your heart desires – Japanese Gyozas are our favourite dumplings in the world! Today we're making our simple Vegan Mushroom & Kale Gyozas with Asian-Style Dipping Sauce! Only a few fresh ingredients and some that you will already have in your cupboards!
5 from 5 votes
Prep Time 45 mins
Cook Time 5 mins
Resting Time: 1 hr
Total Time 1 hr 50 mins
Course Main Course, Snack, Starter
Cuisine Japanese, Vegan
Servings 30 dumplings
Calories 27 kcal

Ingredients
  

For the Gyozas Skins:

  • 150 g strong white flour
  • 1 tsp conrflour
  • 1 tsp sesame oil
  • 90-100 ml water

For the Filling:

  • 50 g kale finely chopped
  • 150 g chestnut muchrooms finely chopped
  • 20 g dried shiitake or dried porcini mushrooms
  • 2 garlic cloves finely chopped
  • 10 g ginger peeled and finely chopped
  • 1 tbsp soy sauce
  • 2 spring onion finely chopped, site parts only

For the Dipping Sauce:

  • 3 tbsp soy sauce
  • 1/2 tbsp runny honey
  • 1/2 tsp sesame oil
  • small piece of ginger finely chopped
  • 1/2 tsp chilli flakes
  • 2 spring onion green parts leftover from the filling

Instructions
 

  • Place flour, conrflour and a pinch of salt in a large bowl. Mix 100ml of boiling water with sesame oil and pour most (but not all) onto the flour and mix with the back of the knife immediately. Add more water if the mixture is looking too dry.
  • Mix until the dough cools down enough to handle. Bring together into a ball ball, cover well and leave for 1 hour to rest.
  • Make the dipping sauce by mixing soy sauce, honey, chilli flakes, ginger, sesame oil and spring onions together. Set aside for the flavours to infuse.
  • In the meantime, make the filling. Place the dried mushrooms in a small bowl and pour just enough boiling water to cover them. Cover and leave to rehydrate for 30 minutes. Heat a tbsp of vegetable oil in a frying pan. Add the finely chopped mushrooms and cook on high heat until the water has released and evaporated. It will take about 5-7 minutes depending on how crowded your pan is.
  • Remove the mushrooms from the pan and set aside. Reserve the frying pan.
  • Squeeze out the water from the rehydrated mushrooms and chop them up finely. To the reserved pan, add 1 tsp sesame oil and 1 tbsp of vegetable oil. Add the kale and stir fry for 1 minute on medium heat. Add the garlic, spring onions and ginger and stir fry for another 2 minutes. Finally the mushrooms back in, the rehydrated shiitake/ porcini mushrooms, soy sauce and cook for 30 seconds. Remove from the heat and leave to cool down.
  • After 1 hour, knead the dough for 7-10 minutes until you have a smooth elastic dough.
  • Dust the worktop with flour. Divide the dough into two (makes it a lot easier to manage) and roll our each piece thinly, almost see-through. Stamp out approx 30 6.5-7cm circles using a pastry ring or a cookie cutter.
  • Add a tsp of filling to each of the gyozas skins. Moisted the edges of the circle, fold over the circle to encase the filling creating a semi-round and pinch the sides together to create a crimped edge. Place them on a generously floured surface or a board.
  • Heat a tbsp of odourless oil in a large frying pan with a matching lid on medium heat. Once hot add the gyozas and fry for 2 minutes. Then Pour about 30 min of water in the pan and in a swift motion put the lid on not letting the steam escame. Steam your dumplings for 2 minutes, then take the lid off and carry on cooking for another minute or until all the water evaporates.
  • Serve Vegan Mushroom and Kale Gyozas with Asian-Style Dipping Sauce!

Nutrition

Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 136mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 2mgCalcium: 6mgIron: 1mg
Keyword Japanese Potstickers, Mushroom & Kale Gyozas, Mushroom and Kale Gyoza Recipe, Plant Based Gyozas, Plant Based Mushroom Dumplings, Vegan Gyoza Recipe, Vegan Japanese Dumplings, Vegan Mushroom & Kale Gyoza Recipe, Vegan Mushroom Dumplings, Vegan Mushroom Gyoza, Vegan Mushroom Potstickers, Veganuary Recipes
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Vegan Gyozas

5 Replies to “Vegan Mushroom & Kale Gyozas”

  1. 5 stars
    This was my first time trying gyozas and they came out great! So very tasty and loved that they are vegan. I will be making these again!

    1. Thanks! So glad you liked that they’re vegan! 🙂

  2. 5 stars
    Perfect little dumplings and the dipping sauce takes the cake! Or dumpling, as the case may be.

  3. 5 stars
    Enjoyed these with dinner last night and they do not disappoint! Easily, a new favorite recipe; my whole family loved them!

    1. Sara, so glad the family liked them!

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