Oyster Mushroom and Water Chestnut Gyoza

“Third Time’s a Charm”


This recipe has been sitting on the back burner for a long time due to my inability to get the cooking method down. Thankfully with the quantity it makes, I had plenty of chances to get it right. Specifics on my mistakes are detailed below.

The recipe itself came from an adventure to Westfield Stratford where I picked up a large portion of oyster mushroom at an Asian grocery store. While there I figured it would be a good time to pick up gyoza wrappers and thus created a vegetable gyoza recipe with similarities to my wonton recipe.

1. Gyoza Ingredients

The similarities with the wonton recipe is that I use the same liquids to flavour  the filling; light/dark soy sauce, Shaoxing wine and sesame oil. The oyster mushrooms are the main flavour but the cabbage and carrots make for an inexpensive, colourful filling. Water chestnuts add a nice crunch to the gyoza which would not be there as I cook the vegetables beforehand.

Sweating the vegetables based on cooking time then adding the water chestnuts followed by the liquids is all that needs done. What is important to remember is to wait for the filling to cool before proceeding further.

5. Set Up

Of course when making something en masse it’s beneficial to take the time to get your workplace organised so assembly can be as relaxed as possible. The assembly goes as follows:

 1. Fill the inside of a wrapper with a teaspoon of filling.
2. Brush the sides of the wrapper with water.

 3. Pinch one side together.
4. Pleat the side closest to you towards the pinched point. Continue pleating until the gyoza is sealed.

5. Reshape as necessary.

 The cooking comes in two parts. Frying and then steaming. The bottom is fried in a little bit of oil until a nice golden brown.

On my first attempt I had overdone the frying element. I not only cooked it on too high a heat by I also did not do it from frozen so it made it even easier to burn the bottoms.

After adding water straight to the pan it will steam and finish the cooking process from there.

My second attempt had a lovely colour from frying but I had used a lid with no hole causing the gyoza to inflate and then deflate after the lid was removed leaving me with a less than appetising looking dumpling. The goal is to evaporate off the water so me not giving it a means to escape (as I believed it would cook quicker) was a mistake.

Cover Photo

Serve with your favourite dipping sauce. I used chilli oil mixed with soy sauce.


  • 2 tbsp vegetable oil
  • 1 thumb sized piece of ginger – diced
  • 1 clove of garlic – diced
  • 1/2 savoy cabbage – thinly sliced
  • 2 carrots – thinly sliced
  • 200g oyster mushrooms – diced
  • 280g water chestnuts – diced
  • 3 spring onions – sliced
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbsp Shaoxing wine
  • 1/2 tbsp toasted sesame oil
  • 40+ gyoza/dumpling wrappers
  • Boiling water (to cook)


  1. In a wok over a high heat, add a tablespoon of oil and stir fry the ginger, garlic, cabbage and mushrooms until most of the moisture has evaporated.
  2. Add the carrots, water chestnuts, spring onions and liquids. Mix well and remove from the heat when cooked.
  3. When the mixture has cooled, assemble the gyoza as follows (reference images above):
    1. Fill the inside of a wrapper with a teaspoon of filling.
    2. Brush the sides of the wrapper with water.
    3. Pinch one side together.
    4. Pleat the side closest to you towards the pinched point. Continue pleating until the gyoza is sealed.
    5. Reshape as necessary and repeat.
    6. Divide the gyoza in freezer bags and freeze them till needed.
  4. To cook the gyoza, place 1 tablespoon of oil into a frying pan over a medium heat.
  5. Place the gyoza flat side down and fry until a golden brown.
  6. Add boiling water until it reaches between half way or three-quarters up the gyoza.
  7. Cover with a lid with a hole to allow the steam to escape. Continue to steam for 10 minutes or until the water has evaporated and the gyoza are cooked through.





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