Gyoza Recipe

Recipe Category: Side-Dish

Gyoza Recipe


Makes : 26 gyoza.:

  • 2 tbsp cornflour
  • 26 ready-made gyoza skins, defrosted if frozen
  • 2-3 tbsp vegetable oil

For the filling.:

  • 4 spring onions, ends trimmed, roughly chopped
  • 2 large leaves of Savoy or pointed cabbages, hard stem removed, roughly chopped
  • a 1½cm piece of ginger, peeled and chopped
  • 1 garlic clove
  • 50g water chestnuts, about 5 (drained weight)
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp cooking sake
  • ½ tsp sesame oil
  • 140g minced pork or chicken

For the soy dipping sauce.:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil

For the yuzu dipping sauce.:

  • 2 tbsp soy sauce
  • 2 tbsp Yuzu juice
  • 2 tsp peanut oil


  1. Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand)
  2. Add the water chestnuts and pulse to chop, but not too finely – these will add a nice crunchy texture
  3. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again
  4. Tip the ingredients into a bowl and add the minced pork or chicken
  5. Mix by hand until well combined
  6. Chill until ready to use
  7. Have a pot of water to hand
  8. Sprinkle the cornflour onto a plate
  9. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin
  10. Dip your finger in the water and wipe around the edge of the skin – this will moisten it and help the edges stick together
  11. Bring the edges of the skin together
  12. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin
  13. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre
  14. Put each gyoza onto the plate dusted with cornflour
  15. Can be covered with cling film and chilled for up to 8 hrs
  16. Cook the gyoza in batches
  17. Heat a non-stick frying pan with 1 tbsp vegetable oil
  18. Brush off any excess cornflour from the bases of the dumplings
  19. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side
  20. They should be golden brown after about 2 mins
  21. Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top
  22. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through
  23. Set aside while you cook the rest
  24. Mix all the dipping sauce ingredients and serve alongside the dumplings in dipping bowls
  25. You can serve with both or just one dipping sauce

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