Japanese Gyoza

Ingredients

• 1 pack gyoza wrappers (30-40)
• For filling: 300g pork mince, 200g finely shredded cabbage (salted, squeezed dry), 3 spring onions, 2 garlic, 1 thumb ginger, 1 tbsp soy, 1 tsp sesame oil, 1 tsp sugar
• 3 tbsp oil for frying
• 100ml water for steaming
• For dip: 3 tbsp soy, 2 tbsp rice vinegar, 1 tsp chilli oil

Instructions

1. Mix the filling.
2. Place a teaspoon on each wrapper; wet the edges and fold into a half-moon with pleats on one side.
3. Heat oil in a frying pan with a lid; arrange gyoza pleat-up.
4. Fry 2 minutes until bottoms are golden.
5. Pour in water; cover immediately and steam 5-6 minutes until water is gone.
6. Uncover and let bottoms crisp another minute.
7. Serve with the dip.

Serving suggestions

• Eat hot with the dipping sauce.

Storage & reheating

Uncooked gyoza freeze brilliantly; 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