Juicy pork Gyoza

Juicy pork Gyoza

Easily made at home with wrappers from Asian super market. Enjoy wrapping!

Kitchen Flowers


4-5 servings
  1. 50 sheets(280g) gyoza wrappers
  2. 400 g minced pork
  3. 400 g tender heart cabbage
  4. 120 g spring onion
  5. 2 tsp soy sauce*
  6. 2 tsp sake (or white wine)*
  7. 2 tsp mirin*
  8. 2 tsp sesame seed oil*
  9. 2 tsp minced garlic*
  10. 1.5 tsp grated ginger*
  11. 2 tsp salt (for the cabbage)
  12. salt, pepper
  13. 2 tbsp vegetable oil
  14. 150 ml water


  1. Cut off the hard centre part of the cabbage and chop into small pieces or use the food processor. Chop the spring onion into similar size, add to the cabbage and mix with salt. Let it sit for about 5 min till the moisture comes out.

  2. Mix the ingredients marked with *, to be used as the seasoning of the pork.

  3. Add a pinch of salt, pepper and the * mixture to the pork. Mix well.

  4. Squeeze out the excess water from (1) and add the vegetables to the pork. Mix well.

  5. Place a spoon of the filling in the centre of the gyoza wrap. Spread a dash of water on the edges with your finger. Fold the wrap in half then make 5-6 folds on one side to create the gyoza shape.

  6. Lightly dust a plate with flour to place the folded gyoza

  7. Heat a non stick pan in high heat and set the gyoza neatly. No oil is required at this point. Cook with out stirring until the surface is golden.

  8. Pour in water, place the lid immediately and shimmer in mid heat for aprox. 5min until the water has evaporated.

  9. Take the lid off, pour in the vegetable oil from the top and cook couple of minutes more until the gyoza is dry and crispy. When done, use a turner to scrape off from the pan and tip them over to a large plate in one go!

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