Gyoza is a kind of Japanese fried-steamed dumpling. Traditionally, they are filled with meat, mushrooms, and cabbage. Here we present a wild version with two mushrooms and late-spring greens: wild garlic (Allium ursinum), narrow-leaf plantain (Plantago lanceolata), arugula (Eruca vesicaria), and rapeseed kale (Brassica napus L.). From left wild garlic (Allium ursinum), narrow-leaf plantain (Plantago lanceolata), arugula (Eruca vesicaria), and rapeseed kale (Brassica napus L.) Four spring greens perfect for mushroom gyoza