1 hour 10 min

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


    Yorkshire, England, UK
    19 people made this

    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 in English (4)


    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


    This recipe almost makes it. Add bacon Spam to your ground pork and you won't believe how good these will be. Also, I use Savoy cabbage or Napa cabbage as it is sometimes called. It is a little softer and more easily blended with the meat. I also shred a bit of carrot for color. If you use the Spam, you can leave out the egg. I never use egg. The spam holds it all together well.  -  24 Mar 2018  (Review from Allrecipes US | Canada)


    These are delicious and I will be making them again. The only change I made was I added a small squeeze of honey to the dipping sauce.  -  23 Mar 2018  (Review from Allrecipes US | Canada)