How to make:

Gyoza - steamed dumplings with mushrooms and vegetables

Make delicious gyoza from the pan at home

Gyoza mit Gemüse
Gyoza mit Gemüse


Prep Time
20 Minutes

Total time
30 Minutes

I love all kinds of dumplings. No matter from what country, no matter what dough or filling. However, gyoza are definitely one of my favorites. Whether they are steamed, cooked or fried: you can never go wrong with this delicious starter. But I have never tried to make gyoza at home before! The last time I went to the Asian market, I saw the wrappers and thought that I absolutely had to make a recipe with them. With lots of veggies and spices the perfect mixture was created. My test eaters were thrilled and I made the gyoza a few more times. I didn't even need a special steamer! The gyoza are fried in a pan and then steamed with a little water. That way they become soft, but remain crispy at the bottom. So here is this super simple and delicious recipe!

Ingredients for about 30 gyoza:

30 Gyoza Wrappers
250g Mushrooms
150g Bean sprouts
1 Carrot
1 Piece of Ginger
1tsp Paprika powder
1tsp Cinnamon
1tbsp Parsley
1 Piece of leek
Some agave syrup
Soy sauce
Coconut oil

Ingredients for the sauce:

Soy sauce
Rice vinegar
Agave syrup

Gemüse für Füllung

1 Carrot · 250g Mushrooms · 150g Bean sprouts · 1 Piece of ginger· 1 piece of leejk

Peel the carrot and cut into small pieces. Cut the rest of the vegetables into small pieces as well. 

Füllung gebraten

Coconut oil · 1tsp Paprika powder · 1tsp Cinnamon · 1tbsp Parsley · Pepper · Agave syrup · Soy sauce

Roast with a little coconut oil until the vegetables have softened. Then season with paprika powder, cinnamon, pepper and parsley. Mix a little water with agave syrup and soy sauce and add to the vegetables. Let it cook down a bit, then set aside.

Füllung in Teig

Gyoza wrappers

Prepare a small bowl with water. Lay out the gyoza wrappers and place a teaspoon of the filling in each circle. Dip a finger in water and spread over the edge of the wrapper.

Gyoza gefaltet

Then shape the gyoza into bags. There are many techniques, I find "gathering" the wrapper and closing the dumpling that way is the easiest.

Gyoza angebraten


Heat some coconut oil in a pan and place the gyoza in it. Roast until the bottom is nice and crispy. Then add 1cm of water to the pan and cover with a lid. Steam the gyoza until the dough is cooked through, about 5 minutes. They should have enough space in the pan for the steam to reach them all around. So it's better to do two rounds if the pan isn't that big. They stay warm for a relatively long time, just add them all to the warm steam again before serving.

Asiatische Sauce

Sojasauce · Agavendicksaft · Rice vinegar · Lauch · Ingwer

In the meantime, prepare the sauce. Mix soy sauce, agave syrup and rice vinegar and add finely chopped leek and ginger. Mix well and serve with the gyoza.

Gyoza mit Gemüse
Gyoza mit Gemüse

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This Post Has 2 Comments

  1. Elke Klein

    Vielen Dank für das spannende Rezept. Es klingt gar nicht so schwierig und ich werde es bestimmt mal testen, da ich asiatisches Essen liebe. Jetzt muss ich nur noch den nächsten Asiashop finden. Vielleicht hast du einen Tipp für einen Online-Shop?

    1. Luisa Zungenspitzengefühl

      Liebe Elke, das freut mich wirklich sehr zu hören. Leider habe ich aktuell keinen Tipp online, da ich bisher alles in den Shops gefunden haben oder sogar im normalen Supermarkt. Werde dahingehend aber mal recherchieren! LG

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