Pork gyoza

Whip up a batch of these light, tender dumplings for your family and friends. Filled with a wonderfully fragrant Asian spiced pork filling, these are perfect to serve up as a light meal or pass around at a dinner party with a zesty dipping sauce.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 2, Makes 20 Item
  • Print


Pork gyoza
  • 200 gram pork mince
  • 100 gram savoy cabbage, hard core removed, shredded
  • 1 green onion, thinly sliced, plus 1 extra
  • 1 clove garlic, crushed
  • 2 medium_piece ginger, peeled, finely grated
  • 1/3 cup salt-reduced soy sauce
  • 2 teaspoon sesame oil
  • 20 gow gee wrappers
  • 2 teaspoon vegetable or peanut oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoon sesame seeds, toasted


Pork gyoza
  • 1
    Combine mince, cabbage, onion, garlic, ginger, 2 teaspoons of the soy sauce and half the sesame oil in a bowl.
  • 2
    For each dumpling, place a wrapper on a flat surface. Top with 1 heaped teaspoon of mince mixture. Brush edge of wrapper with water. Fold wrapper over filling to enclose, forming a semi-circle.
  • 3
    Heat vegetable oil in a large frying pan over moderately high heat. Remove from heat. Arrange dumplings in pan. Return to heat. Cook 2 minutes, or until golden underneath. Reduce heat to moderate. Add 1/2 cup boiling water. Simmer, covered, 4 minutes or until liquid has evaporated and dumplings are cooked. Remove from heat. Stand, uncovered, 2 minutes, or until dumplings come away from base of pan.
  • 4
    Whisk remaining soy sauce and sesame oil, vinegar and sesame seeds. Sprinkle dumplings with extra onion. Serve with dipping sauce.


For a vegetarian option, swap pork for 200g crumbled firm tofu, and add 1/4 cup finely chopped, soaked, dried shiitake mushrooms.