Steamed Gyoza / 餃子

Serves: 4

Cooking time: 1 hour

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.


Gyoza wrapper

1  cup bread flour
2/5  cup boiling water
3 1/2  tsp lard

Meat filling

120  g ground pork
100  g cabbage
30  g garlic chives
25  g bamboo shoots
1  shitake mushroom
1  tsp sesame oil
dark miso


  1. Mix the ingredients for the wrapper together then set aside for about 10 minutes.
  2. Spread a thin layer of flour on top of a counter or table then take a small portion of the dough from step 1 and flatten into a circle with 8cm diameter. Repeat until you have used all your dough.
  3. Finely mince the cabbage, garlic chives, bamboo shoots and shiitake. Squeeze any excess liquid from the cabbage
  4. Lightly fry half of the pork in a bit of oil seasoning with miso and soy sauce.
  5. Add the ingredients from steps 3, 4 along with all the remaining meat, 1 tsp of sesame oil, sugar, and soy sauce, and a bit of salt and pepper to a large mixing bowl. Thoroughly mix the ingredients together.
  6. Put a lump of the meat mixture in the center of a gyoza wrapper then fold the wrapper around the meat while pleating the edges to hold everything together. Repeat until you have used up all your filling and wrappers.
  7. Set your dumplings in a greased steaming basket and steam over high heat for 5-6 minutes.
  8. Plate the dumplings and garnish with parsely.