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Homemade Goyza (Japanese Dumplings) with Shiitake and Green Cabbage Filling Recipe

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3.9 from 83 reviews

This homemade Gyoza recipe guides you through making delicious Japanese-style dumplings filled with a savory mixture of cabbage, shiitake mushrooms, and aromatic seasonings. Crispy on the bottom and tender on top, these pan-fried dumplings come with an optional tangy dipping sauce, perfect for a flavorful appetizer or snack.

Ingredients

Wrappers and Cooking

  • 45-50 round Asian gyoza/dumpling wrappers, about 3 1/2″ diameter
  • 1 1/3 cups low-sodium chicken broth, divided
  • 3 tablespoons vegetable, canola, or peanut oil for cooking

Filling

  • 6 oz. green cabbage
  • 1 teaspoon salt
  • 3.5 oz. package shiitake mushrooms, stems removed (Do NOT rinse mushrooms – wipe with paper towels)
  • 3 green onions
  • 1″ peeled ginger
  • 2 garlic cloves, peeled
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons Japanese rice wine (mirin or sake)
  • 2 teaspoons toasted sesame seed oil
  • 1/2 teaspoon Asian chili sauce
  • 1/4 teaspoon white pepper

Dipping Sauce (optional)

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons rice wine
  • Chili paste to taste (optional)

Instructions

  1. Prepare the Filling: Finely chop the green cabbage and sprinkle it with salt. Let it sit for about 10 minutes to draw out excess moisture, then squeeze the liquid out thoroughly. Chop the shiitake mushrooms, green onions, peeled ginger, and garlic cloves finely or pulse in a food processor until minced. Combine all chopped ingredients in a mixing bowl.
  2. Mix the Filling Ingredients: Add the reduced sodium soy sauce, Japanese rice wine, toasted sesame seed oil, Asian chili sauce, and white pepper to the cabbage and mushroom mixture. Stir well to create a uniform filling.
  3. Assemble the Gyoza: Place a small spoonful of the filling in the center of each gyoza wrapper. Using your finger, wet the wrapper edges with water to help seal. Fold the wrapper over to form a semicircle and press the edges together, pleating one side as you seal to create the classic gyoza shape.
  4. Cook the Gyoza – Pan Frying and Steaming: Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place the gyoza flat side down and fry until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1 cup of low-sodium chicken broth into the pan and immediately cover with a lid to steam. Cook until the liquid evaporates and the wrappers are tender, approximately 5-6 minutes. Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms. Repeat with remaining batches, adding more oil and broth as needed.
  5. Prepare the Dipping Sauce (Optional): In a small bowl, combine low sodium soy sauce, rice vinegar, rice wine, and chili paste to taste. Stir well and serve alongside the cooked gyoza.

Notes

  • Do not rinse mushrooms with water; instead, wipe them clean with a paper towel to preserve texture and flavor.
  • Green onions add freshness—use the white and light green parts finely chopped for best results.
  • Using low-sodium soy sauce and broth helps control saltiness in the dish.
  • If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit ingredients derived from meat or seafood.
  • Gently squeezing out moisture from cabbage prevents soggy filling and helps the gyoza crisp nicely.
  • Handle the wrappers with care to avoid tearing while folding and sealing.

Find it online: https://justsosavory.com/homemade-goyza-japanese-dumplings-with-shiitake-and-green-cabbage-filling-recipe/