Deep Fried Gyoza

Amy Herald


These things are really delicious! We just love em! If you can't find gyoza wrappers specifically, you can always use wonton wrappers and cut the corners off so they're shaped like a circle. Also if you're using wonton wrappers you can make more like 60 of these!


☆☆☆☆☆ 0 votes

30 Min
10 Min
Deep Fry


  • 30+
    gyoza wrappers
  • 3/4 lb
    ground pork
  • 1/2 lb
    hakusai (chinese cabbage)very thinly sliced and chopped into small pieces
  • 1 pkg
    (0.4 oz.) package dried shiitake mushroom (soaked in water for 10 mins, then sliced)
  • 1 clove
    garlic (minced)
  • 1 tsp
    ginger (minced)
  • 1 tsp
    1 tsp soy sauce
  • 1 tsp
    1 tsp rice wine
  • 1/2 tsp
    sesame oil
  • ·
    salt and pepper to taste
  • ·
    soy sauce for dipping

How to Make Deep Fried Gyoza


  1. in a medium sized bowl, mix Chinese cabbage, shitake mushrooms, garlic, ginger, soy sauce, rice wine, sesame oil, salt and pepper
  2. Put roughly 1 or 1.5 tsp pork in the middle of a gyoza wrapper. Dip your fingers in the water, and spread it around the edge of the gyoza wrapper. Fold in half and seal edges.
  3. Heat oil to 375°F and fry gyoza a few pieces at a time for 3 minutes or until they just start to turn golden.
  4. Serve gyoza with soy sauce for dipping.

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