Vegan Mushroom Gyozas Recipe


Serves 20-25

  • 20-25 gyoza wrappers/dumpling skins 

  • King oyster mushrooms x 3 

  • 250g chestnut mushrooms 

  • 1 tbsp five spice 

  • 3 spring onions 

  • Large bunch of chopped coriander 

  • 2 tbsp white rice vinegar/mirin 

  • 2 tbsp dark soy 

  • 2 tbsp sesame oil 

  • Garlic, crushed 

  • Fresh ginger, thumb sized piece finely chopped 

  • Fresh red chilli, finely chopped (you can also use chilli flakes) 

  • 3 tbsp The Cherry Tree Spicy Garlic and Wasabi Chutney 

  • Olive oil 

  • Salt and pepper for seasoning 


  • Preheat an oven to 375°F/175°C/Gas Mark 5. 

  • Shred the king oyster mushrooms using two forks. Season with a drizzle of oil and the five spice. Bake for 30mins. Remove and allow to cool. 

  • Finely chop the chestnut mushrooms. 

  • Heat a frying pan before adding a small amount of olive oil. Add the mushrooms until the water from the mushrooms is released. Continue cooking until the water evaporates. Remove and allow to cool. 

  • In a bowl, mix the shredded king oyster mushrooms with the chestnut mushrooms.  

  • Chop the spring onions finely and add to the mushroom mix. Add the ginger, garlic, chilli (if using) and coriander. 

  • Season with salt and pepper and add the chutney, rice vinegar/mirin, dark soy and sesame oil. Mix through until fully combined. 

  • Take a gyoza wrapper and place a teaspoon of the mixture in the middle. 

  • Wet your finger and run it round the edge of the wrapper. 

  • Fold the wrapper over so that it forms a semi-circle shape. 

  • Press the edges together and pleat them to form a gyoza shape. 

  • Heat a frying pan with a drizzle of olive oil. 

  • Place as many gyozas in the pan that will fit and fry for 1-2 minutes until the bottom is golden and crispy. 

  • Add 150ml of water to the pan and place a lid on the top so that the gyozas steam for a couple of minutes. 

  • Remove from the pan and serve alongside dark soy, teriyaki dipping sauce and more of The Cherry Tree Spicy Garlic and Wasabi Chutney. Enjoy!