Gyoza Dumplings



Preparation info

  • Difficulty


  • Makes:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

This is a fun dish to make with a bunch of people. Get your family and friends involved to create a production line and make a big batch of dumplings.



  • 300 g (10½ oz) Chinese cabbage (wong bok), finely chopped
  • 300 g (10½ oz) pork mince
  • 3 spring onions (scallions), finely chopped
  • 20 g (¾ oz) fresh ginger, peeled and finely grated
  • 3 garlic cloves, finely chopped


  • ½ teaspoon sea salt
  • tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sake
  • 52 gyoza wrappers (thawed if frozen)
  • 2 teaspoons plain (all-purpose) flour, plus extra for dusting
  • sunflower oil, for frying


Sprinkle the salt over the cabbage, mix and leave for 10 minutes.

Mix the pork, spring onion, ginger, garlic, soy sauce, sesame oil and sake in a bowl. Squeeze any excess liquid from the cabbage. Add the cabbage to the pork mixture and combine well.

Lay as many gyoza wrappers as you have room for on a clean work surface and have a small bowl of water to hand.

Spoon ½ tablespoon of the filling onto each wrapper. Wet the top half of the wrapper, fold it over the filling to seal and make three to five pleats. Lay the dumplings on a tray that has been dusted with a little flour to prevent them from sticking.

Pour 1 teaspoon oil into a frying pan and arrange 13 dumplings, upright, in the pan. Heat over medium–high heat and cook for about 2 minutes until you hear sizzling sounds.

Mix ¼ cup (60 ml) water with ½ teaspoon of the flour. Pour it into the pan, cover with the lid and cook for 2 minutes.

Remove the lid, increase the heat and cook until the liquid has evaporated and the base of the dumplings has become crisp. Turn off the heat and cover the pan with a plate. Carefully flip the pan upside down to transfer the dumplings to the plate. Repeat until all the ingredients have been used.

Serve the dumplings with some Crispy Garlic & Chilli Oil, ponzu or soy sauce and rice vinegar for dipping.