Mushrooms, carrots, sprouts and cabbage feature in the filling so although they look like a treat, you’ll benefit from a whole heap of veggies if you try this recipe! The wrappers are crispy and light, just like those gyozas you eat at your fave Chinese or Japanese restaurant.You can make a big batch of the wrappers ahead of time and freeze for speedy dinners.

Veggie Gyoza [Vegan]


Cooking Time




For the Wrappers

  • 3 cups plain flour
  • 2 tablespoons cornflour
  • pinch salt
  • 2 cups hot water

For the Filling

  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 white onion
  • 3 garlic cloves
  • 1 chilli (optional)
  • 3 carrots
  • 2 cups punnet mushrooms
  • 1 cup cabbage
  • 1 cup brussel sprouts (or sub more cabbage)


  1. Prepare wrappers by mixing flour, cornflour and salt in a medium size bowl. Slowly add in hot water until a dough forms. You may not need all of it, or a little extra, depending on your flour. Knead for 3-4 minutes until the dough is smooth and soft. Set aside to rest for 30 mins.
  2. Heat up a large frying pan to a medium heat with 1 tablespoon oil. Prepare filling by adding onion, garlic, chilli and carrots to a food processor. Shred, dice or chop to very small pieces and add to the pan with the soy sauce. Lightly fry in the pan for 5-10 minutes, until soft and fragrant. Shred the mushrooms, cabbage and sprouts as before and add to the pan. Cook for a further 10 minutes over a medium heat. Empty filling into a bowl to cool down and wash up frying pan.
  3. Grab a piece of dough and roll out to 1-2 millimeters thick. Using a cookie cutter or large glass, cut out circles for wrappers. Sprinkle a little flour on each one and store on a plate until ready to use. *Freeze at this point if you won't be using them all.
  4. Fill a small ramekin with water. Dab the edges of your wrapper with a little water. Spoon in 1 heaped tsp of filling per wrapper and carefully fold as desired to seal.
  5. Heat frying pan with remaining oil and fry gyozas for 4-5 minutes, until brown at the edges. Serve immediately with chilli oil or soy sauce.

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