1 hour 10 minutes

    Delicious pan-fried Japanese dumplings filled with pork mince and flavoured with soy sauce and fresh ginger.

    12 people made this

    Makes: 40 gyoza

    • 340g pork mince
    • 1 egg
    • 2 teaspoons sake
    • 2 teaspoons mirin
    • 1 tablespoon soy sauce
    • 2 spring onions, sliced
    • 2 teaspoons minced fresh ginger
    • 50g shredded Chinese cabbage
    • 40 gyoza wrappers
    • 2 tablespoons vegetable oil
    • 120ml water
    • Dipping Sauce
    • 4 tablespoons rice wine vinegar
    • 4 tablespoons soy sauce

    Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

    1. Combine pork mince, egg, sake, mirin, 1 tablespoon soy sauce, spring onion, ginger and cabbage. Mix well.
    2. Place 1 to 2 teaspoons of filling in a gyoza wrapper. Rub water around the edges, then fold over to make a semicircle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (it should look like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat till all filling is used.
    3. Heat the vegetable oil in a frying pan over medium high heat. Place dumplings in pan and fry till bottom is browned, about 3 to 5 minutes.
    4. Once browned, add 120ml of water to the pan. Cover and cook 5 minutes.
    5. Meanwhile, for the dipping sauce, mix together the vinegar and soy sauce. Serve!

    Watch a video of it being made…


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    Reviews and Ratings
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    Reviews in English (4)


    This recipe almost makes it. Add bacon Spam to your ground pork and you won't believe how good these will be. Also, I use Savoy cabbage or Napa cabbage as it is sometimes called. It is a little softer and more easily blended with the meat. I also shred a bit of carrot for color. If you use the Spam, you can leave out the egg. I never use egg. The spam holds it all together well.  -  24 Mar 2018  (Review from Allrecipes USA and Canada)


    These are delicious and I will be making them again. The only change I made was I added a small squeeze of honey to the dipping sauce.  -  23 Mar 2018  (Review from Allrecipes USA and Canada)


    Yummy. I'll make these again.  -  23 Mar 2018  (Review from Allrecipes USA and Canada)