Yaki Gyoza Dumplings

Connie "Kiyu" Guerrero


Gyoza is a Japanese version of Chinese dumpling. This is great side dish or for entertaining last minute guest.


★★★★★ 2 votes

10 Min
15 Min


  • 1/2 lb
    ground pork
  • 1 c
    cabbage leaves (finely chopped)
  • 1/2 medium
    onion (finely chopped)
  • 1 c
    garlice chives (finely chopped)
  • 1 clove
    garlic (finely grated)
  • 1 tsp
    ginger fresh (finely grated)
  • 1 pkg
    gyoya wrappers (round)
  • 1 Tbsp
    sesame oil
  • 1 c
    flour (for dusting)
  • 1 Tbsp
    soy sauce (light kikkoman)
  • 1 Tbsp
    potato starch
  • 1/2 Tbsp
    oyster sauce
  • 1/2 Tbsp
  • 1/8 Tbsp
    black pepper
  • 1 Tbsp
  • 1 c

How to Make Yaki Gyoza Dumplings


  1. In a large glass bowl, massage ground pork until mushy texture. Add cabbage, onions, chives, ginger, garlic pepper and starch. Mix them well using your fingers.
  2. In a smaller bowl, mix all liquid ingredients; soy sauce, oyster sauce, water, sesame oil, and sake together and blend well. (set aside 1/4 cup for basting)
  3. Use the remaining sauce mix into the pork and veggies and mix them well with your fingers.
  4. Take one gyoza wrapper and place in your palm. Add 1 teaspoon of filling in the middle. To close the wrapper, fold over top side, then make pleats on one side and press to close the wrapper. Place them on the flour coated cookie sheet and set aside.
  5. Heat frying pan, brush sesame oil on the pan. place 2 rows of 4 gyoza. Add water halfway up to cook, and cover the pan. Bring to a boil until the water evaporates. Drizzle 1 tablespoon of sauce on gyoza and let cook 20 seconds more.
  6. Use spatula to pick up one row of cooked gyoza and place on a clean plate, cooked side up. Drizzle basting sauce over the gyoza and serve. (Use tempura sauce for dipping)

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