This recipe for Kale and Mushroom Gyoza creates a vibrant, earthy, satisfying dumpling that is both fresh and delightful.

A white plate with Kale and Mushroom Gyoza and a small bowl of soy sauce sit with chopsticks. A tea cup with tea and a bowl with green vegetables sits nearby.

When I started a cookbook club a year and a half ago, I thought it would bring me together with other food lovers and hopefully help me make some friends. What I didn’t expect were the amazing experiences it would bring to my life.

I’m missing cookbook club a lot these days. It’s been such a great experience. I can’t wait until the world is in a better place so we can resume our food-centered fun.

In the meantime, I have the memories to hold onto. Like the time we made gyoza together.

Gyoza Japanese pan-fried dumplings, often made with neat rows of pleats. I’ve been making them for years — it’s a meditative process that I appreciate. But to make them together with my friends was just so lovely. I highly recommend getting together with friends and making gyoza — whenever that’s possible.

This recipe for Kale and Mushroom Gyoza is one I created several years ago. We love it. It creates a vibrant, earthy, satisfying dumpling that is both fresh and delightful.

How to Make Gyoza

A bowl of kale and carrots sit near a cutting board of shiitake mushrooms and scallions.

Gyoza can have a meat- or vegetable-based filling. For this recipe, I fill them with baby kale, scallions, carrots and shiitake mushrooms. The mixture is flavored with ginger, soy sauce and sesame oil, giving it a robust boldness.

Before filling the dumplings, the mixture is cooked and reduced.

Dumpling wrappers topped with green and orange veggies sit on a wood cutting board.

Once the filling is ready, divide it evenly among round dumpling wrappers.

Now, you’re ready for the pleating. This is my favorite part.

Pleated dumplings sit on a wooden cutting board.

Here’s how to pleat gyoza: moisten the edges of the dumpling wrapper. Then, fold the wrapper into a half-moon and press the top center together. Working with one side at a time, gently fold the top portion of the wrapper toward the center (the back should remain flat), pressing together as you go. Repeat with the other side.

The more you practice, the easier it is.

Once the Kale and Mushroom Gyoza are all filled and pleated, you fry them in batches. Let them get good and crispy all around. Then serve them with a little more soy sauce for dipping.

Golden brown gyoza sit on a white plate with a small bowl of soy sauce.

Now, they’re ready to be enjoyed. These appetizers are delightful. Or enjoy them with a side dish or a salad as a meal. Either way, just try them. They’re worth all the effort.

Yield: 4 servings

Kale and Mushroom Gyoza

Ingredients

2 1/2 cups baby kale
1/2 cup shredded carrots
1/2 cup chopped shiitake mushrooms
3 scallions, chopped (white and light green parts only)
1 tbsp soy sauce
1 tbsp dark sesame oil
1/2 tbsp grated fresh ginger
16-18 round dumpling wrappers
1/4 cup olive oil

Instructions

In a medium mixing bowl, stir together the baby kale, shredded carrots, scallions, soy sauce, sesame oil and ginger.
Heat a 10-inch skillet over medium heat until it’s good and hot. Pour in the contents of the bowl. Cover, and cook for 2 minutes. Uncover, stir well and let the mixture continue to cook for 2-3 minutes until most of the liquid is evaporated and the veggies are wilted. Remove from heat. Let cool slightly.
Divide the kale mixture evenly among the 16 dumpling wrappers, spooning it into the center of each one. Moisten the edge of the wrappers and bring the two sides together. Pleat the wrappers toward the center, working down one side and then the other, pressing hard to seal. Continue until all gyozas are sealed.
Heat the olive oil over medium heat in a skillet with tall sides. Add the gyoza in batches and cook for 1-2 minutes per side, flipping once or twice to ensure that all sides turn golden brown. Remove to a paper towel-lined plate.
Serve, with additional soy sauce for dipping if desired.