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The Best Gyoza Dumplings

Updated: Feb 18

  • Fantastic oriental dumplings with pork and Chinese cabbage filling with the addition of Chinese ingredients sauce. Very tasty and juicy, this recipe will delight you. Follow recipe.

Ingredients: simple, total time: 30 min, 3 servings
  • 1 leaf Chinese cabbage/100 g

  • 250 g ground pork/8.8oz

  • 1/2 chopped long onion

  • 1 clove chopped garlic

  • 1 Tbsp sesame oil

  • 1 tsp soy sauce

  • 1/2 tsp ground black pepper

  • 14 big Gyoza wrappers, see recipe here

  • cooking oil

For dipping:

  • soy sauce

  • vinegar

  • La-Yu / Raayu /Chinese spicy sauce if preferred

  1. Boil water in a large pot. Add Chinese cabbage from the stem end and boil for about 1 minute. Drain and soak in cold water (or use running water) to cool. Squeeze to remove the excess water (can use a paper towel), then finely chop.

  2. Put the chopped Chinese cabbage and other ingredients( pork, onion, garlic, sesame oil, soy sauce, pepper) in a bowl. Mix well by hand (or back of a spoon is okay) until all ingredients are combined, and the mixture is smooth.

  3. Lay a gyoza wrapper in your palm and put a spoonful of filling in the center. Put water along the edge of the wrapper with your finger, fold in half, make small folds in the front side of the wrapper and seal.

  4. Heat cooking oil in a frying pan. Put the gyoza in and cook on high heat until the bottoms turn brown. Turn the heat down to medium, add 50 ml of water (or about 1/3 of their high), cover and steam the gyoza on med-high until done. Uncover and cook on high until the water is gone and the bottoms of the gyoza are crisp.

  5. Serve with a mixture of soy sauce, vinegar, and a drop or two of la-yu if preferred.

  6. Of course, it goes great with white rice! Serve warm.

NOTE: To dip, place the ingredients as you like in one smaller, deeper bowl. You can combine these Japanese dumplings with side dishes, as you like best with rice. To make the Gyoza dumplings, see the recipe here. Make folds on these dumplings, that's their original look. You will achieve that by holding the dough in your left hand, and you will literally fold the joining page with your right hand over the joined side, just like when you make folds on a dress.

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