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About this recipe: Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savoury mixture of pork mince and Japanese flavours.

Jackie Yorkshire, England, UK

Makes: 40 gyoza dumplings

  • 340g pork mince
  • 1 egg
  • 2 teaspoons sake
  • 2 teaspoons mirin
  • 1 tablespoon soy sauce
  • 2 spring onions, sliced
  • 2 teaspoons minced root ginger
  • 50g shredded cabbage or Chinese leaf
  • 40 gyoza dumpling pastries (wrappers)
  • 2 tablespoons vegetable oil
  • 120ml water
  • Sauce
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons soy sauce

Prep:1hr  ›  Cook:10min  ›  Ready in:1hr10min 

  1. Combine pork mince, egg, sake, mirin, 1 tablespoon soy sauce, spring onion, ginger and cabbage. Mix well.
  2. Place 1 to 2 teaspoons of filling in a gyoza wrapper. Rub water around the edges, then fold over to make a semicircle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (it should look like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat till all filling is used.
  3. Heat the vegetable oil in a frying pan over medium high heat. Place dumplings in pan and fry till bottom is browned, about 3 to 5 minutes.
  4. Once browned, add 120ml of water to the pan. Cover and cook 5 minutes.
  5. Meanwhile, for the sauce, mix together the vinegar and soy sauce.



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Reviews (1)


Love this recipe!.. I altered the recipe a little bit by adding more ginger and a little bit more shredded cabbage to get more broth when you bite into it, but overall the original tasting of this recipe is great! - 23 Jul 2012

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