Spicy Pork Gyoza

Francine Lizotte


This recipe is definitely a dish you have to make and seriously don't be intimidated by the crimping... it's easier than you think!


☆☆☆☆☆ 0 votes

30 to 35 gyoza
20 Min
6 Min


  • 1/2 c
    nira chives, finely chopped
  • 1/2 lb
    ground pork
  • 1 c
    green cabbage, finely chopped
  • 1 Tbsp
    fresh ginger, minced
  • 2 large
    cloves garlic, pressed
  • 1 1/2 Tbsp
    chili oil, or more to taste
  • 1/2 Tbsp
    sesame oil
  • 1/2 Tbsp
    shaoxing cooking wine
  • 1/2 Tbsp
    low-sodium soy sauce
  • 1/2 tsp
    granulated sugar
  • 1/4 tsp
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste
  • 30
    wonton wrappers, or more if needed
  • 2 Tbsp
    canola oil, or more if needed
  • 2 Tbsp
  • ·
    gyoza sauce, for serving

How to Make Spicy Pork Gyoza


  1. In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
  2. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone.
  3. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 ½ to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes.
  4. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
  5. To view this recipe, click on this link >>> youtube.com/watch?v=Vtkw98wGp4A
    or visit

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