Vegan Shiitake Gyoza

Hi! It has been a while since our last post as we had a few changes and had to regroup! First of all the Pinksoupblog crew moved in together and you might have already heard that we became vegetarian and will aim to provide you with delightful vegan/vegetarian dishes. On top of that we have been visiting some nice places such as Make No Bones and already writing posts for other great places in Sheffield. Before I start our first vegan dish, just wanted to tell you that our vegetarian/vegan path is more based on learning new dishes and experiencing new tastes as at the moment our skills are limited, but we are up for a challenge. In addition, rating places on their vegetarian/vegan menus is more challenging.

So I will stop talking about our new ”terms and conditions” and lets dig into our Vegan Shiitake Gyoza.

This dish is a Japanese/Chinese based delight, which you can often find in Asian markets slowly steaming away in lovely bamboo steamers. Ellie often makes us veggie ramen and had mentioned wanting to give Gyoza a try, so here we go!

Gyoza Dough

1 Hour, Loads of flour & patience


Ingredients are minimal with ratios which can be adjusted to the amount of people you are serving, but this recipe will serve 4 friends in total.

  • Boiling water 200ml
  • Flour 350g-400g pink-line

  1. Boil the water, weigh the flour and then mix them together. Be careful with the hot water! Give it a few minutes and start mixing the ingredients.
  2. Your aim is to get a ball of dough that is non-sticky. You might need to add more flour to the mix and don’t be shy. It is ready when nothing sticks to your hands.

3. Cut the dough into half, roll it into even pieces and then by putting your finger through the middle, shape it into two bagels.

4. Cut the bagels in half and keep on cutting until you have sixteen pieces for each bagel.

5. Grab a rolling pin and shape every dough piece into flat pad around palm size. For this part you might need more flour on your rolling pin and dough pieces, as depending on your flour/water ratio the dough might still stick. But it’s okay and it won’t affect the taste.

6. Last but not least, shape ’em. You can do whichever shape you want, but this part will require practice and patience, so make sure you have some relaxing tunes on!

Gyoza Filling

All the veggies, all the flavours & colours


You are welcome to improvise, as you might prefer some veggies more to others, but this is what I used:

  • 2 Carrots
  • 1 Piece of Ginger
  • 3 pieces of garlic
  • Bunch of Spring Onion
  • 150g of Shiitake mushrooms
  • 1 head of cabbage (any will do as long crunchy)
  • Handful of sprouts
  • Light Soy sauce
  • salt/pepper
  • Sesame seeds/oil (optional)
  • Oregano/Cumin – or any other dry herbs that smell right
  • Olive oilpink-line

1. Chop everything, crush garlic, wash mushrooms, basically get ready to Fry!

2. Put olive oil in the pan, and start with harder veggies such as carrots, garlic, ginger. Then start adding the rest of veggies, finishing with mushrooms and cabbage.

3. While frying the veggies, start adding salt, pepper, cumin, oregano or any other herbs together with soy sauce and sesame oil.

4. After finishing the fry up, let it cool and then start rolling into the dough.

5. Place a flattened piece of dough on your palm, add one spoon of fried ingredients and seal it. Just a quick tip: seal the dough first and then shape, this way you won’t complicate things!

6. If using bamboo steamers it will take you around 20-30min to cook. Use parchment paper to line the bottom and steaaaaam! Grab a pan, pour 100ml of water, let it start steaming and place the bamboo steamer on top.

7. In case you don’t have a steamer you can try slightly fried ones. It should take you around 15min to fry a batch.

Gyoza Dipping Sauce

Spicy bean & Chilli


It is super simple: A spoonful of chilli bean sauce (from any Chinese store), a few drops of light soy sauce and sesame oil. Mix then together and prepare for dipping. And don’t forget to use chopsticks for full experience.


Thank you for reading! And if you have any tips or advice please let us know. Even if you want to clarify ingredients or maybe suggest a place to visit and review. We are always up for a chat!


Cooking Music


  • Cyril Hahn, Shy girls – Perfect Form
  • Odesza – All we need


Nice places to visit:

Make no bonestheir twitterinstagramFB

5 Comments Add yours

  1. Luke says:

    That looks absolutely amazing.

    Liked by 1 person

    1. Pink Soup says:

      thank you, I’m glad you liked it! It is really worth the effort! 🤗


  2. Aszta says:

    Home made dough – that’s something!

    Liked by 1 person

    1. Pink Soup says:

      Feeeenks! It did take me ages to make and shape it, but it ended up being imperfectly perfect 😂


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