Miso Mushroom Gyoza

Name: Miso Mushroom Gyoza
Ingredients: 175 g shiitake mushrooms, finely chopped; 75 g sweetheart cabbage, finely chopped; 4 spring onions, trimmed and thinly sliced; 2 garlic cloves, crushed; 30 g fresh ginger, finely grated; 2 tbsp white miso paste; about 18 gyoza skins, thawed if frozen; 1 tbsp vegetable oil; 4 tbsp light soy sauce; 2 tbsp rice vinegar; 2 tbsp sesame oil; 1 tsp caster sugar

Preparation info

Makes about
18

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

These are real flavour bombs with a deeply umami filling. If you want to tone it down, just use half the quantity of miso paste

Ingredients

for the gyozas:

2 tbsp sesame oil
175 g shiitake mushrooms, finely chopped
75

Snack
Vegan
October

Method

Heat the sesame oil in a frying pan over a medium-high heat, then add the mushrooms, cabbage and spring onions and stir fry until soft and starting to caramelise, about 8 minutes. Lower the heat to medium, then add the garlic and ginger and fry, stirring, for 2 minutes. Stir in the miso and soy sauce and cook for another minute or so. Tip into a bowl and leave to cool.

Put the gyoza ski