Gyoza with extra shiitake & garlic.

I can't stop eating it! We have increased shiitake and garlic, and the Gyoza are now very tasty!

The umami increases by adding more dried shiitake mushrooms, garlic, ginger, and leek than the Gyoza you usually eat. Once you try it, you'll be hooked!

Shiitake mushrooms also boost the body's immune system as much as garlic, so eat them on a regular basis to strengthen your immune system.

Ingredients (2 persons)

  • Small 42 pieces or Large 30 pieces Dumpling skin
  • 300g Ground pork
  • 5 (25g) Dried shiitake mushroom
  • 40 g (1 whole M-size) Garlic
  • 30 g Ginger
  • 70 g (white part) Leeks
  • 200 g Cabbage
  • 1 bunch Chinese chives
  • 1/4 tsp Salt and pepper
  • 1 tsp Soy sauce
  • As needed Potato starch
  • As needed Vegetable oil
  • As needed Water
  • As desired Dipping sauce


Rehydrate dried shiitake mushrooms in the refrigerator overnight. (The rehydrating liquid can be used to make soup, soup, etc.)
Drain the rehydrated shiitake lightly and chop them in a food processor, running and stopping the processor for 1 second at a time, until they are roughly chopped into pieces with the same grain size as the minced pork.
Place the ground pork in a large bowl and add the chopped shiitake mushrooms.
Put the garlic and ginger in the food processor and process until finely chopped, then add the leeks and process until finely chopped. Place in the bowl.
Cut the cabbage into 3 cm chunks with a knife, then place in the food processor and chop. Squeeze the water out thoroughly with your hands and place in the bowl.
Finely chop the chives with a knife to about 1 mm and place in the bowl.
When all the ingredients are added, add salt and pepper and soy sauce and knead the ingredients by hand until sticky.
Place the filling in the centre of the gyoza skin, cover the edges with potato starch dissolved in water and close the skin, forming folds.
Heat Vegetable oil in a frying pan over medium heat. Turn off the heat once and place the gyoza quickly in a single layer. (Separate them slightly so they don't stick to their neighbours.)
As soon as the gyoza are placed on the pan, turn the heat to medium and when they are golden brown, pour in a small amount of water, cover with a lid and steam over a high medium heat.
When the water has evaporated, open the lid to allow the water to evaporate and serve when the bottom is crispy.
Cook in 2 or 3 batches, depending on the size of the pan.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?

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