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Mushroom and Peanut Gyoza
4min read

Mushroom and Peanut Gyoza

by Valentina Concordia

4min read

These rich and flavourful vegan mushroom and peanut gyoza are delicious and satisfying, whether you make your own gyoza wrappers from scratch or go for store-bought ones. Filling and folding the gyoza gets easier and faster as you go along, and to give future you a gift you could also double the recipe and freeze the gyoza once filled, for weekday gyoza in under ten minutes.

Prep Time

45 mins (+ resting)

Cook Time

30 mins




Gyoza Wrappers:
200g plain flour 
80g boiling water 
¼ tsp salt 

8 spring onions (around 200g), finely sliced
30g ginger, peeled and chopped
½ chilli, de-seeded 
2 tbsp (30ml) neutral oil
¼ tsp salt
500g oyster mushrooms, finely chopped
2 tbsp (30ml) soy sauce 
2 tsp sugar or maple syrup 
1 lime, juiced
60g roasted peanuts, finely chopped  

3 tbsp peanut butter
1 tbsp (15ml) soy sauce
1 tbsp (15ml) maple syrup 
1 tsp sesame oil
½ lime, juiced
2 spring onions, finely sliced
5g fresh coriander 
Chilli oil, optional



Start by making the gyoza wrapper dough. In a large bowl, combine the flour and salt. Add the boiling water and use a spatula to incorporate it into the flour until a scrappy dough comes together. 


Transfer the dough onto a clean surface and knead it for 5-6 minutes. It will feel very tough at first, and will become easier to work with as you go. Wrap the dough up in cling film or parchment paper and let it rest at room temperature for at least 30 minutes.


In the meantime, prepare the filling. Heat 2 tbsp oil in a large saucepan over medium heat. Add the spring onions, ginger and chilli to the oil, stir to coat and sprinkle with salt. Cook the spring onions and ginger for 10-12 minutes, until soft. 


Next, add the mushrooms, stir to coat them in oil then let them cook for 8-10 minutes, untouched until starting to crisp on the heat facing side. Stir the mushrooms, then continue to cook them for 5-6 more minutes until crisp throughout. 


In a small bowl, stir the soy sauce, sugar and lime juice together. Add the mixture to the mushrooms and continue to cook them for 2-3 more minutes. 


Last, fold in the chopped peanuts. Let the filling cool for 10-15 minutes, which will make it easier to work with. 


Once your dough has rested, place it onto a lightly floured surface. Use a roll pin to roll it out until it’s roughly ¼ cm thick. Use an 8 or 9cm cookie cutter to punch out 22-24 discs. 


Next, prepare a surface to fill and fold the gyoza. Dust a tray with 2 tbsp of flour to place the gyoza onto once filled and prepare a small bowl of warm water to help with the folding. 


Place one gyoza wrapper in your non-dominant hand. Use a small spoon to scoop 1 tsp worth of filling and place it into the centre of the wrapper. Dip your fingers into the bowl of water and moisten the edges of the wrapper.


Use your dominant hand to fold the gyoza in half and pinch the middle together. You can either simply press all the edges together or try to make a few crimps. To make crimps, moisten the edges of the side of the wrapper that’s facing you. Use your fingers to fold three pleats, starting from the middle and working your way to the right side. Then, repeat the process with the left side.


Repeat the folding process with the remaining filling and wrappers. Transfer the filled gyoza onto the cornstarch dusted tray as you go.


At this point you can either steam the gyoza or cook them in a pan. To steam them, place them into a steamer basket set over simmering water. Steam them, covered, for 5-6 minutes.


To pan fry them, heat 1 tbsp of oil in a large non-stick pan (that has a lid) over medium heat. Add as many gyoza (flat side down) as can fit with a few cm of space between each - usually around 11-12.


Cook them for 2-3 minutes, until the bottom of the gyoza are golden brown. Add 50ml of water to the pan, and cover it with a lid immediately.


Let the gyoza steam for 3-4 minutes, until most of the water has been absorbed. Remove the lid and cook the gyoza uncovered for 2-3 minutes, until all of the water has evaporated and they’re crisp at the bottom.


Transfer the cooked gyoza onto a plate, and repeat the process with the rest of the gyoza.


Last, whisk together the peanut butter, soy sauce, maple syrup, sesame oil, lime juice and 1 tbsp water to make the dressing.


Serve the gyoza topped with the peanut sauce, sliced spring onions and coriander.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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