Entertaining, Snacks
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Classic Pork Gyoza

Pork gyoza

Pork gyoza

Pork gyoza

Pork gyoza

Pork gyoza

Pork gyoza

Pork gyoza

This week has been glorious for us Melbournians.  The south side of the world is finally turning warm as we welcome early signs of colourful and beautiful spring.  Fresh flowers are blossoming everywhere – what a captivating scenery.

As I was prepping my week’s meal plan, it suddenly occurred to me that I’ve not been making gyoza for a while.  These delightful little morsels are hard to resist for the family especially when they look so good (they taste even better)!  It’s also a wonderful family affair in the kitchen that I’d love for my lil’ one to remember and preserve when she has a family.  It was so much fun getting the gyoza wrapped – with many of them ended up in various shapes and sizes – psst the ugly ones are definitely not pictured here, of course 🙂 

“Gyoza are such pocketful of yummy goodness and healthy too!  I especially love their crisp bottoms.  My lil’ one can eat a full plate of these gyoza every day, for dinner and lunch :)” 

Making gyoza doesn’t require technique really.  However, the wrapping does need some practice, though – if you want to get the crimp and plump gyoza look.  I used this tutorial video as a guide and it worked really well.

Pork Gyoza

To make mouth watering juicy and tenderly-steamed tops with crispy-brown bottomed gyoza – keep in mind these 3 things :
a) Chop everything with a knife and do not process them in a food processor because you don’t want them to turn mushy.
b) There are 2 types of gyoza skins – Japanese gyoza skins and Chinese gyoza skins.  Buy Japanese gyoza skins from Japanese grocers – they are round and thinner.  They are usually sold frozen and you can defrost them quickly before use.  I have used both types and the Japanese gyoza skins are definitely more silky and delicate.
c) Use minced fatty pork.  Buy them from chinese grocers as they are more fatty compare to those you find at supermarkets.  This keeps the filling moist and juicy.

If you haven’t attempted the classic pork gyoza, then it’s time! Don’t wait any further because they are just too good to wait 🙂

Classic Pork Gyoza (adapted from Tadashi Ono & Harris Salat’s Japanese Soul Cooking)

Makes about 40 gyoza

3 cups of trimmed and finely chopped green cabbage or napa cabbage
1/2 tsp salt
1 1/2 cups nira (Japanese green garlic chives), trimmed to remove hard stem from the bottom and finely chopped
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
330 g minced fatty pork
2 tsp soy sauce
2 tbsp toasted sesame oil
2 tbsp vegetable oil, for pan fry
1/2 tsp ground black pepper
1/2 tsp salt
2 tsp sugar
2 tbsp potato starch, plus extra for dusting
Round gyoza skins
1 tbsp potato starch, mixed with 3 tbsp warm water
2/3 cup water

(Dipping Sauce)
4 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp Rayu
Shichimi togarashi, generous dashes

(Rayu – flavoured chilli oil)
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp finely chopped scallion, white part only
1/2 cup toasted sesame oil
1 tbsp Shichimi togarashi
1 tbsp chinese red pepper flakes

1. Rayu can be made in advance and kept in storage jar at room temperature until when needed for up to 2 months.  Add ginger, garlic, scallion and 1/4 cup of sesame oil in a small saucepan.  Place it over low heat and simmer for 3 mins or until the ingredients turn golden.  Continuously swirl the pan to prevent the ingredients from burning.  Pour the mixture into a mixing bowl and add togarashi and pepper flakes. Let it cool at room temperature and then add remaining 1/4 cup toasted sesame oil.  Strain and transfer to a storage jar.

2. To prepare the filling, add finely chopped cabbage and salt in a large bowl. Thoroughly mix together with clean hands and wait for 15 mins.  Then, transfer the cabbage to a clean cheesecloth and wring out as much excess moisture as you can from the cabbage.  Seriously, squeeze the heck out of them until there’s no water left.

3. In a larger bowl, add the cabbage, nira, garlic, ginger, pork, soy sauce, sesame oil, black pepper, salt, sugar and potato starch.  With clean hands, mix the ingredients together – mash and mush the mixture around, knead and squeeze them through your fingers so they turn into a sticky filling.  Do this continuously for 2 mins.

4. Lightly dust a large plate or tray with potato starch.  Place a gyoza skin on the palm of one hand with the floured side down.  Then follow this tutorial video to wrap.  If you can’t access the video, here’s the step-by-step:

a – Spoon 2 tsp of filling to the centre of the skin. Use back of the spoon to spread the filling in a disk-shaped layer
b – Dip a finger in the potato starch-water mixture and lightly wet around the edge of the skin
c – Fold the skin so the edges touch
c – Using the thumb and index finger, pinch the seams (on the side that’s facing you) starting from the far end of the edges
d – Pleat along one side for about 5 to 6 pleats from end to end while keeping the palm-facing side flat
e – Once it’s pleated, you’ll notice that the gyoza forms a crescent shape with the flat part at the bottom. Cover with clean cloth to preserve their moisture.

5. Preheat a nonstick pan over high heat and add 1 tbsp vegetable oil.  Swirl the pan around so the oil coats the entire pan.  Gently arrange the gyoza, flat part down, on the pan.  Fry until the bottom turn light brown crisp, continuously swirling the pan to avoid the bottom from sticking to the pan.  Add 2/3 cup water, cover and cook on high heat until most of the water evaporates.  Uncover and cook until all the water has dried up.  Add the remaining vegetable oil and pan fry to crisp up the bottom.

6. Combine the dipping sauce ingredients using the 4-2-1 method.  4 parts soy sauce to 2 parts vinegar to 1 part rayu.  Serve the gyoza while they are hot with dipping sauce on the side.


Note Extra gyoza can be refrigerated or frozen.  Just repeat step 5 before serving.  

Pork Gyoza


  1. Pingback: Classic Pork Gyoza | Foodfhonebook

  2. How cool ! I loooove gyoza! I used to live so close to a great gyoza place in Paris, so I never thought of making them. But now i’ve moved from my previous flat I think your recipe will be my next try 😉
    thank you !

  3. thebrickkitchen says

    These look amazing, I love gyoza but have never made my own! Just stumbled across your blog and can’t believe I hadn’t seen it before – your recipes look incredible, especially your Malaysian-inspired ones, and the photos are gorgeous too. As a fellow Melbournian I agree that the weather does seem to be gradually warming up – I can’t wait until we don’t need jackets anymore!!

    • Hi There! well, thanks for your wonderful comments 🙂 It’s a vicious circle – when the jackets off, we want the jacket back on again LOL

  4. Pingback: Classic Pork Gyoza | thepurplewitblog

  5. ryehumour says

    Oh yum! These need to happen just as soon as I locate a Japanese grocer in Scotland…

  6. Pingback: Steamed Wontons in Chilli Broth | 我要玩烂烤箱

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