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Pork Gyoza Dumplings

Pork Gyoza Dumplings

  • Recipe parson20160119 26781 hqf99x Serves 4
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Enjoy one of Japan’s most beloved side dishes, particularly in pubs and ramen bars, with these mouthwatering gyoza. Gyoza are moon-shaped dumplings filled with some sort of savoury filling (pork, chicken, prawn, and mushroom are particularly popular choices). As well as being an ideal hot snack on colder days, they are also fantastic for serving alongside large bowls of ramen or donburi rice bowls, providing a different savoury flavour to that of the main meal.

Recipe courtesy of Atsuko Ikeda


Pork Gyoza and Filling:
48 gyoza dumpling skins  
375g minced pork belly
250g chinese cabbage
2 tsp salt  
3 spring onions
3 garlic cloves
15g ginger

Gyoza Filling Seasonings:
1 ½ tbsp sake  
1 ½  tbsp toasted sesame oil
1 ½ tbsp dark soy sauce
pinch of black pepper
1 tbsp vegetable oil
1 tbsp toasted sesame oil

Gyoza Dipping Sauce:
40ml dark soy sauce
40ml rice vinegar
40ml mirin
la-yu sesame chilli oil, to taste

For frying:
1 tbsp vegetable oil
1 tbsp toasted sesame oil

How To Prepare

  1. To make the gyoza filling, finely chop the chinese cabbage and spring onions.
  2. Put the cabbage in a bowl and add 2 tsp salt. Mix well to draw out any excess water and leave for 10 mins.
  3. Meanwhile, finely grate the garlic and ginger.
  4. Rinse the cabbage, then squeeze to extract as much liquid as possible.
  5. Mix the minced pork by hand until a smooth, even texture is reached. Add the garlic, ginger, filling seasonings, chinese cabbage, and spring onion. Mix by hand until all ingredients are evenly combined. Leave to rest in the fridge for 5 minutes.
  6. To make the dipping sauce, combine the dark soy sauce, mirin, and vinegar in a mixing bowl. Add la-yu chilli oil if you like it hot.
  7. To fill the skins, put 1 tsp of filling in the middle of a gyoza skin. Wet the edge with water. Fold in half and press the edges together, making 7-8 pleats all along the edge. This will seal the dumpling closed and add a decorative appearance to the finished dumplings. Put the gyoza onto some non stick paper or a tray and cover with a cloth to keep from drying out.
  8. Heat a large frying pan on medium-high heat and add some oil to lightly coat the bottom. Put 16 or 24 gyoza based on the size of the pan quickly into the pan to cook evenly. Cook until the bottom of the gyoza have browned (2-3 minutes). Carefully pour 80ml-100ml of water into the pan and cover with a lid. Reduce the heat to medium and steam for 4-5 minutes. Repeat as necessary until all gyoza have been cooked.
  9. After the water has evaporated, the bottom of gyoza should be crispy and the insides piping hot. Serve crispy side up to retain crispiness. Serve warm with the dipping sauce.