Pork and cabbage gyoza

Gyoza are Japanese-style dumplings that are first seared in a pan, before liquid is added to help steam the pastry, creating a beautiful blend of textures and flavours. Try these gyoza dumplings alongside the gyoza dipping sauce

  • 25 mins preparation
  • 12 mins cooking
  • Makes 30
  • Print


Pork and cabbage gyoza
  • 250 gram pork mince
  • 1/2 cup chinese cabbage, finely chopped
  • 1 onion, finely chopped
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 275 gram packet gow gee wrappers
  • 1 tablespoon vegetable oil
  • 1/2 cup water
Dipping sauce
  • 1/3 cup teriyaki sauce
  • 1 teaspoon sesame oil


Pork and cabbage gyoza
  • 1
    In a large bowl, combine mince, cabbage, onion, sauce, oil and ginger.
  • 2
    Brush edges of a gow gee wrapper with water. Place a heaped teaspoon of filling in centre of wrapper. Make 5 pleats along one side at 1cm intervals, then join pleated side and flat side together, pressing to seal. Repeat with remaining wrappers.
  • 3
    In a large frying pan, heat oil on medium. Add gyoza to pan and cook until undersides are golden brown, then reduce heat to low. Pour water into pan. Cover and steam for 2-3 minutes until water evaporates.
Dipping sauce
  • 4
    In a small dipping bowl, combine all the ingredients. Serve with hot gyoza.