Pork and Kimchi Gyoza


Preparation info

  • Makes —


    • Difficulty


    • Ready in

      30 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook


By Nic Watt

Published 2016

  • About

Hot and tasty gyoza are a staple in almost all Japanese izakaya – the perfect snack with beer or sake. There are so many variations of gyoza; try swapping the pork for prawns in this recipe.



  • 200 g (7 oz) pork mince
  • 200 g (7 oz) kimchi, shredded
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 green chilli, finely chopped
  • 6 gyoza wrappers


    Simply combine the pork mince, kimchi, soy sauce, mirin and chilli for the filling.

    Add a tablespoon of filling to each gyoza wrapper. Dab your finger in water and run it around the edge of the wrapper, then fold it in half and pinch the edges to form your gyoza. Repeat with the remaining filling and wrappers.

    Halve the cucumber and scrape the seeds out with a spoon. Slice thinly and marinate in the sushi vinegar for 10 minutes.

    Heat a frying pan to medium with a touch of rice bran oil. Pan-fry the gyoza until lightly coloured on the base, then add ½ cup (4 fl oz) of water and cover with a lid to steam through. The wrappers should have cooked clear and the water steamed out.

    Serve with the pickled cucumber and toasted sesame seeds.