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


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 thinl