These Shiitake & Napa Cabbage Gyoza are a delightful blend of earthy mushrooms and crisp, tender cabbage, wrapped in a delicate, golden-brown dumpling skin. Each bite offers a satisfying contrast of textures, from the soft filling to the slightly chewy wrapper, all brought together with a savory umami punch. Ready in just under 30 minutes, they’re perfect for a quick yet impressive meal or snack.

Pan-fried to a perfect crisp, these gyoza are bursting with aromatic flavors, enhanced by hints of garlic, ginger, and a touch of sesame. Serve them with a tangy dipping sauce for a harmonious balance that will leave your taste buds craving more. Whether you’re a dumpling enthusiast or a first-time maker, this recipe is sure to become a favorite.

Ingredients for Shiitake & Napa Cabbage Gyoza

Shiitake & Napa Cabbage Gyoza Ingredients

For the filling:
1 teaspoon olive oil
6 oz. (about 1.5 cups) shiitake mushrooms, de-stemmed and chopped into small pieces
2 teaspoons soy sauce
1 cup napa cabbage, very thinly sliced
¼ cup scallions, chopped
¼ cup firm tofu, crumbled
¼ cup edamame, chopped
1 heaping teaspoon white miso paste
1 teaspoon rice vinegar
½ teaspoon chile garlic sauce
1 teaspoon sesame oil
Optional: 1 teaspoon corn starch (for cohesion)
For the dumplings:
15-20 round dumpling wrappers
Small bowl filled with water (for assembly)
Ponzu or soy sauce (for dipping)

Step-by-Step Instructions

Prepare the filling: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and soy sauce, and cook until soft, about 3 minutes.
Reduce the heat to medium-low and stir in the napa cabbage. Cook for another few minutes, just until the cabbage wilts down. Remove from heat and transfer to a medium bowl.
Add the scallions, crumbled tofu, edamame, miso paste, rice vinegar, chile garlic sauce, and sesame oil to the bowl. Mix well. (If the mixture is too crumbly, add 1 teaspoon of corn starch to help it stick together.)
Assemble the dumplings: Spoon up to 1 tablespoon of filling into the center of each dumpling wrapper. Use your fingers to dab a bit of water around the edges of the wrapper.
Fold the wrapper in half over the filling and pinch the edges shut to seal. Repeat until all the filling is used.
Steam the dumplings: Prepare a bamboo steamer by placing parchment paper on the bottom to prevent sticking. Arrange the dumplings in the steamer, leaving space between them so they don’t touch.
Steam the dumplings over simmering water for 10-12 minutes, or until the wrappers are translucent and the filling is cooked through. (Alternatively, you can steam them in a large skillet with ¼-1/2 inch of water at the bottom.)
Serve: Serve the gyoza warm with ponzu or soy sauce for dipping. Enjoy!

Dipping Sauce & Topping Ideas

Elevate your gyoza with a variety of dipping sauces and toppings! Try a classic soy sauce with a splash of rice vinegar and a sprinkle of sesame seeds for a simple yet flavorful option. For a tangy twist, use ponzu sauce or mix soy sauce with a bit of lime juice and grated ginger. Add a spicy kick by blending sriracha with mayo for a creamy dipping sauce. Garnish your gyoza with thinly sliced scallions, toasted sesame seeds, or a drizzle of chili oil for extra flair.

Storage & Reheating Tips

Store leftover gyoza in an airtight container in the fridge for up to 3 days. To reheat, steam them for 5-7 minutes or pan-fry with a splash of water until heated through. For longer storage, freeze uncooked gyoza on a baking sheet, then transfer to a freezer bag. Steam or pan-fry directly from frozen, adding a couple of extra minutes to the cooking time.

Time-Saving Hacks

Save time by prepping your filling ingredients in advance—chop the mushrooms, cabbage, and scallions the night before and store them in the fridge. Use pre-chopped edamame or frozen edamame for convenience. If you’re short on time, skip the steaming step and pan-fry the gyoza for a crispy texture. Just add a tablespoon of oil to a skillet and cook until golden brown on both sides.

Recipe Variations to Try

Switch up the filling by using cremini mushrooms instead of shiitake or adding shredded carrots for extra crunch. For a heartier version, swap the tofu with ground pork or chicken. If you’re gluten-free, use rice paper wrappers or make your own with a gluten-free flour blend. Experiment with different sauces like peanut sauce or a sweet and sour glaze for a unique twist.

Essential Equipment Guidance

A bamboo steamer is ideal for perfectly steamed gyoza, but a regular steamer basket or even a large skillet with a lid works just as well. If using a skillet, line it with parchment paper or cabbage leaves to prevent sticking. Keep a small bowl of water handy for sealing the wrappers, and use a spoon or cookie scoop to portion the filling evenly. A non-stick pan is great for pan-frying if you prefer crispy dumplings.