Miso Roasted Eggplant Gyoza


I can’t go too long without having some dumplings. I mixed a finely chopped eggplant with miso sauce and used it as the filling. Very simple but packed with flavor. I normally let them steam but this time I pan-fried them. They are crispy little delights.


This recipe makes about 30 gyoza.


1 large eggplant, chopped into very small cubes

About 30 gyoza wrappers, defrosted

For the miso sauce:

1 tablespoon of aka miso

1 teaspoon of honey

3 tablespoons of soy sauce

1 tablespoon of white vinegar

1 tablespoon of ginger syrup

1 tablespoon of sesame oil

2 tablespoons of sesame seeds

For the dipping sauce:

1 tablespoon of chopped fresh ginger

3 tablespoons of chopped chives

Juice of 1 lime

1 bird’s eye chili, finely chopped

1 tablespoon of sesame oil

1/3 cup of soy sauce


Vegetable oil for pan–frying the gyoza


Preheat your oven to 180C/350F and line a baking sheet with parchment paper.

To make the dipping sauce, just mix all of the ingredients in a bowl. Set it aside.

Thinly slice the eggplant and then chop it into very small cubes.Since the wrappers are quite small, you want the eggplant chopped as finely as possible.

Place all of the ingredients for the miso sauce in a large bowl and whisk until everything is well combined. Add the eggplant and mix well.  Spread it evenly on the prepared baking sheet. Roast it for 30 minutes, stirring halfway through the cooking time. Then allow it to cool down.

Once the eggplant has cooled down, start to assemble the gyoza. Place about 2 teaspoons of the filling in the center of the wrapper, brush the edges of the wrapper with some water and then fold it into a half moon shape. Starting at one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying to get rid of any air bubbles. Repeat for all.

Once the gyoza are ready, pour about 1 cup of vegetable oil in a large pan over medium heat. Once the oil is hot, fry the gyoza in batches until golden on both sides. This will only take a few minutes and since the filling is already cooked, it goes quite fast. Place the gyoza on a plate lined with parchment paper to absorb any excess oil.

Serve them right away with the dipping sauce. Enjoy!

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8 thoughts on “Miso Roasted Eggplant Gyoza

  • February 29, 2016 at 2:01 pm

    These are quite possibly the most irresistible dumplings I have ever laid my eyes on. I absolutely adore that crispy outer shell. Not only is it gorgeous but I also bet it is pure magic hearing that crunch as you sink your teeth into it.

    • March 1, 2016 at 10:29 am

      Thank you so much Lynn!

  • March 1, 2016 at 3:55 am

    Made these tonight as an appetizer…..yum!!! Even though I had to make my own ginger syrup.

    • March 1, 2016 at 10:29 am

      I’m so happy you enjoyed them!

  • March 1, 2016 at 5:11 pm

    Yum, I like how creative you got with the filling.

    • March 2, 2016 at 12:11 pm

      Thank you!

  • July 31, 2019 at 5:22 am

    These are amazing! I’ve been making them for several years now from eggplant I grow in my garden. My family (kids and all) love them. I usually serve them as the main dish with a side of edamame. They freeze very well and after the initial work they make an easy weeknight dinner. Thank you for the recipe!

    • July 31, 2019 at 8:10 am

      I’m so happy to hear that! Thank you for making them! And so nice that you can make them with your own homegrown produce!


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