Mushroom Bok Choy Gyoza

Happy Weekend Everyone!!

I have had an entirely not productive day.  On these cold fall days I just feel like making tea, curling up on the couch and watching a movie.  Then eventually I get really hungry and have to leave the house for ingredients to make dinner.  I usually start off pretty much thinking ‘soup’ and then increasing the complexity to something that would take me all day.

I have tried gyoza before and decided I didn’t love the filling.  Today, I went with one of my favorite ingredients – mushrooms, and spiced it up with some bok choy and balsamic vinegar.  This combo has such fantastic flavours and the recipe is very simple, albeit the filling and crimping is a bit annoying.  However, put on some good tunes or a show on Netflix and spend 15-20 minutes zoned out making these bad boys.  I ate them as a meal but you can also take them as a delicious appetizer.

Mushroom Bok Choy Gyoza

Mushroom Bok Choy Gyoza

Serves 4



1 Tbsp grapeseed oil

3 cups mushrooms, chopped (I used cremini)

1 shallot, thinly sliced

2 heads bok choy, chopped

2 Tbsp balsamic vinegar

1 package vegan gyoza wrappers

salt and pepper, to taste

Dipping Sauce

2 Tbsp tamari or soy sauce

2 Tbsp rice vinegar

1 tsp maple syrup


  1. Heat the oil over medium heat in a large pan.
  2. Add the chopped mushrooms and saute for 10-15 minutes or until soft.
  3. Add in the shallot and cook another 3-5 minutes.
  4. Remove the pan from heat and mix in the bok choy and balsamic vinegar.
  5. Put the mixture in a food processor and process until small chunks remain.  Do not over process until it forms a paste!
  6. Add approximately 1 Tbsp of filling to the center of a gyoza wrapper and moisten one half of the wrapper with water.  Flip over the remaining half of the wrapper to create a moon shape with the filling inside. Crimp the edges using your fingers. (or don’t bother – it doesn’t affect the taste).
  7. Steam the gyoza for 3-5 minutes.  Having done this a few times it’s easiest to steam on a piece of parchment paper.  Once steamed place on another piece of parchment paper.
  8. Mix together the sauce ingredients.
  9. Enjoy!