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97% would make again

Gyoza Dumplings

Tasty Team

Ingredients

for 30 dumplings

Gyoza Dumplings

  • 5.3 oz minced pork (150 g)
  • 1 teaspoon sake
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 clove garlic, grated
  • 1 ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon potato starch
  • 7 oz cabbage (200 g), minced
  • 0.7 oz chinese chive (20 g), minced
  • 30 sheets gyoza skin

Slurry

  • ⅓ cup water (80 mL)
  • 2 teaspoons potato starch
  • sesame oil
  • soy sauce

Dipping Sauce

  • vinegar
  • 1 cup chili oil (240 g)
  • gyoza sauce

Nutrition Info

  • Calories 385
  • Fat 10g
  • Carbs 62g
  • Fiber 2g
  • Sugar 0g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
  2. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
  3. Scoop a spoonful of filling onto the middle of the gyoza skin.
  4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
  5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
  6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
  7. Take off the lid, put more sesame oil and cook over low heat.
  8. Cover a pan with a plate, turn over a pan.
  9. Enjoy!

Ingredients

for 30 dumplings

Gyoza Dumplings

  • 5.3 oz minced pork (150 g)
  • 1 teaspoon sake
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 clove garlic, grated
  • 1 ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon potato starch
  • 7 oz cabbage (200 g), minced
  • 0.7 oz chinese chive (20 g), minced
  • 30 sheets gyoza skin

Slurry

  • ⅓ cup water (80 mL)
  • 2 teaspoons potato starch
  • sesame oil
  • soy sauce

Dipping Sauce

  • vinegar
  • 1 cup chili oil (240 g)
  • gyoza sauce

Nutrition Info

  • Calories 385
  • Fat 10g
  • Carbs 62g
  • Fiber 2g
  • Sugar 0g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
  2. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
  3. Scoop a spoonful of filling onto the middle of the gyoza skin.
  4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
  5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
  6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
  7. Take off the lid, put more sesame oil and cook over low heat.
  8. Cover a pan with a plate, turn over a pan.
  9. Enjoy!

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