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Prep Time:

30 Minutes

Cook Time:

25 Minutes


4 Servings



About the Recipe

I review Japanese restaurants from time to time and the standard of the gyoza is one of my benchmarks of quality. A lot of restaurants let themselves down, providing soggy, tasteless little things that are better off left in the kitchen. But the good news is that you can make delicious gyoza easily in your own kitchen. The prep take a little time but I think you will agree when you taste these little beauties, that it's well worth the effort!


330g minced pork

1 pack frozen gyoza wrapper (approx. 50 per pack)

70g Chinese cabbage leaves

3 spring onions

40g onion

3 cloves garlic

1cm ginger

a little pepper

1/4 tsp salt

1 tsp soy sauce

1 tsp Chinese cooking wine or sherry

1 tsp sesame oil

1 tbsp cornflour or plain flour

1/2 tbsp vegetable oil for per frying

a small bowl or small cup of water (about 50-70ml per frying)

for the dipping sauce (per person)

1 tbsps soy sauce

1 tbsps vinegar

some chilli oil


finely chop the onion, spring onion and Chinese cabbage leaves

grate the ginger and garlic

put the pork, finely chopped vegetables, ginger, garlic, salt, pepper, soy sauce, cooking wine and sesame oil into a bowl.  mix everything together well for 2-3 mins

dust 1 or 2 large plates using the cornflour

prepare a small bowl of water for dampening the wrappers

now, take a wrapper, put 1 tsp of the filling into the centre

dip your index finger into the water and wet the edge of the wrapper

fold over the top of the wrapper and seal to the bottom of the wrapper while creating 5 small pleats along the top edge using your thumb and index finger

place the finished gyoza on the dusted plate

repeat until all the filling/wrappers are used

heat 1/2 tbsp of vegetable oil in a frying pan

put your first batch of gyoza into the pan and fry for 2-3 minutes over a medium heat until the wrappers begin to brown. (check using chopsticks or a fork)

when the gyoza are browned on one side, put some water into the pan and cover immediately with a lid. cook until the water has all evaporated and check if the meat is cooked

repeat again for your second batch and so on

for your dipping sauce, mix the soy sauce and vinegar and add chilli oil according to each diners' personal preference

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