RECIPE: Vegan Mushroom Gyoza! | KimmiKillZombie's Blog

RECIPE: Vegan Mushroom Gyoza!


This past summer I went on a road trip through niagara falls and to Cedar Point in Ohio. One of the most memorable parts of the trip occurred before we even crossed the border. We visited the Smokin Buddha in Port Colbourne, a small town near my family’s old Cottage on lake Erie that I spent entire summers as a child. As you’ve probably guessed it- the Smokin’ Buddha not only served vegan-friendly faire, but some of the most scrumptious Gyoza I’ve ever tasted.

I’d been craving vegan potstickers for a while, and finally I found some time to whip some up! These mushroom gyoza are bite-sized so they’re perfect for sharing, serving as an appetizer, or along with another Japanese style dish as an entree!


  • 1 1/2 cup button mushrooms, diced.
  • 1/4  cup dried shiitake mushrooms
  • 1 cup boiling water
  • 1 cup shredded cabbage
  • 4 green onions, diced.
  • 4 cloves of minced garlic
  • 1-2 tbs of minced ginger
  • 2 tbs sesame oil
  • 1/4 cup tamari sauce
  • a pinch of salt and sugar
  • Wonton Wrappers *****


  1. Hydrate Shiitake mushrooms in a bowl with boiled water. Submerge for 30 minutes, and drain. Finely chop.
  2. Combine Shiitake mushrooms, button mushrooms, cabbage, onions, ginger, garlic, tamari and sesame oil in a bowl. Add a pinch of sugar and salt.
  3. Fill wonton wrappers with a scoop of filling (depends on the size of your wrappers, ours was 1 tbs of filling per wonton).
  4. Fold wrapper and seal by pinching edges. If your wrappers don;t stick well, keep a small bowl of warm water nearby to moisten fingertips. (The mushroom mixture was enough alone to dampen our wrappers).
  5. Repeat until out of dough or wrappers, whichever comes first. This recipe yields enough filling for 30-35 wontons.
  6. Heat 2 tbs of vegetable or canola oil in a large skillet. Cook wontons for 2-3 minutes each side.
  7. Serve Immediately with Sweet Chili Sauce, Soy Sauce or your favorite dipping sauce.


** Every Vegan potsticker recipe I’ve drooled over perused in the past few months has called for ‘wonton wrappers’. They seem so prevalent I thought, ‘I must be able to find them anywhere’! Not true. I hunted, and hunted, and hunted. When I finally did find some, THEY HAD EGG. Then another- EGG. Eventually we just drove out to Markham and headed to an asian food mart where they directed us to a Chinese Peirogi dough. They were square-shaped (hence why our gyoza are triangle-shaped), but they ended up just as delicious!


  1. http://www.bbc.co.uk/food/recipes/porkpotstickerdumpli_90878

    For the potsticker dough, obviously not the filling. I had a couple of successful attempts a couple of years ago after seeing him do these on tv. The recipes I see him make tend to have less dairy in (though still meat) compared to some more americanised recipes.

    Thought you’d like to know.