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Chana Chaat
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Gyoza Dumplings
Pan-fried pork and cabbage dumplings, crisp on the bottom and steamed on top — a moreish Japanese favourite.
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30 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 250g pork mince
- 2 cups finely shredded cabbage
- 2 spring onions
- 2 garlic cloves
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 30 gyoza wrappers
- Oil
- For dip: soy sauce, rice vinegar, chilli oil
Instructions
- Mix the pork, cabbage, spring onion, garlic, ginger, soy and sesame oil.
- Place a spoon of filling on each wrapper, wet the edge and pleat closed.
- Fry the gyoza flat-side down until golden.
- Add a splash of water and cover to steam for 5 minutes until cooked.
- Serve with the dipping sauce.
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Tara’s tips
- Salt and squeeze the cabbage first so the filling is not wet.
- The fry-then-steam method gives the classic crisp-and-soft texture.
Serving suggestions
- Serve hot with the dip.
Storage & reheating
Uncooked gyoza freeze well; cook from frozen.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Fill with mushroom, cabbage and tofu.
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