Japanese gyoza

  • 25 mins preparation
  • 15 mins cooking
  • Makes 30 Item
  • Print


Japanese gyoza
  • 350 gram pork mince
  • 3 green onions, finely sliced, plus extra to serve
  • 2 centimetre ginger, grated
  • 1 clove garlic, finely chopped
  • 1 tablespoon soy sauce, plus extra to serve
  • 2 teaspoon sesame oil
  • 275 gram pack gow gee wrappers
  • 2 tablespoon vegetable oil
  • 1/2 cup water


  • 1
    In a large bowl, combine pork, green onion, ginger, garlic, soy and sesame oil. Season to taste.
  • 2
    Working with 5 wrappers at a time, lay them on a clean, flat surface. Place level tablespoons of mince in centre of each. Brush edges with water and fold in half. Crimp edges to seal and create frill.
  • 3
    Heat oil and water in a large frying pan on high. Add gyoza. Simmer, covered, for 5 minutes. Uncover and simmer for 5-7 minutes, until water evaporates and pastry turns golden. Serve hot with extra soy sauce and shredded green onion.


For perfectly shaped gyoza, use samosa moulds from an Asian food store.