Gyoza pan-fried dumplings

You can vary the fillings of these dumplings by adding chopped prawns, cheese, capsicum or scrambled egg. You'll need about a quarter of a medium cabbage to make this recipe.


300g minced pork
2 tablespoons japanese soy sauce
¼ teaspoon white pepper
1 teaspoon sugar
1 tablespoon sake
1 egg, beaten lightly
2 teaspoons sesame oil
325g (6½ cups) finely chopped cabbage
4 green onions, finely chopped
50 gyoza (or gow gee) wrappers
1 tablespoon vegetable oil


Mix pork, sauce, pepper, sugar, sake, egg, sesame oil, cabbage and onion in a medium bowl. Refrigerate 1 hour.

Take a wrapper and wet the edge of one side. Place a rounded teaspoon of pork mixture in centre of wrapper and pleat the damp side of wrapper only. Pinch both sides together to seal. Repeat with remaining wrappers and pork mixture.

Cover base of large frying pan with water, bring to a boil. Add dumplings, in batches, reduce heat and simmer, covered, 3 minutes. Remove dumplings from pan with slotted spoon, drain and dry pan.

Heat oil in same frying pan; cook dumplings, uncovered, in batches, unpleated side and base only, until golden.

Serving suggestion Serve with soy sauce mixed with chilli oil, or rice vinegar or ponzu sauce.


This product was added to our catalog on Wednesday 14 July, 2010.