Gyoza (a first attempt)


Homemade pork gyoza

Have you ever put off making something for a woefully long time? Yup, that’s me and pork gyoza. My first choice as a starter whenever I head out for ramen or sushi, I had been putting off making them at home for so long. And now, after a morning of kitchen experimentation, I’m not all that sure why.

The biggest hurdle was actually finding some wrappers for these, but after scouring the frozen aisle of our oriental supermarket, that was easily solved. They defrost very quickly, just peel off a wrapper off the top of the pile as it unsticks itself and it helps them defrost a little quicker. I then kept them under some damp cheesecloth (putting it to use after my ricotta adventures)

I also found you only need the tiniest amount of filling – one tablespoon, max, as you need to allow a decent edge around it to fold. Oh, and the folding! Easy peasy: dampen all around the wrapper edge with some water, and then just fold over and press very tightly to seal and prevent any escaping filling as you boil.

So there you have it, gyoza are not quite so complicated after all. Next stop on this train, pork and lemongrass, and prawn and chilli!


Gyoza (a first attempt)

Prep Time: 40 minutes

Cook Time: 15 minutes


  • Gyoza and filling
  • – 500g minced pork
  • – 1 chilli, finely chopped
  • – 2 cloves garlic, finely chopped
  • – 2 spring onions, finely chopped
  • – 1 tbsp soy sauce
  • – 1 tsp fish sauce
  • – 35 gyoza wrappers
  • – Bowl of water
  • Dipping sauce
  • – 1 tbsp soy sauce
  • – 1 tsp seasame oil


  • Mix together all the filling ingredients, making sure everything is evenly spread out throughout the pork. Take each gyoza wrapper and put a tablespoon of filling inside, then dampen the edge all the way around, fold half over and press hard to seal. Continue until you have used up all the filling.
  • To cook them, put a big pan of water on to boil, and a frying pan on to heat with some neutral oil in it. Once it reaches that point add in your gyoza (I found about 10 at a time worked best) and boil for 4 minutes. Fish out the gyoza and drop straight into the frying pan with the hot oil to let their bottoms brown. Watch out for the oil splashing at this point. Once they have had about four minutes, rescue and serve straight away with the dipping sauce!
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