Pork Gyoza
Pork gyoza filled with garlic chive, napa cabbage and pork mince, pan-fried and steamed until crisp-bottomed, and served with a soy and rice vinegar dipping sauce. Serves 4.
TOTAL TIME
1 hr 22 min
ACTIVE TIME
56 min
QUANTITY
~1.35 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/14
Tools0/22
Ingredients0/14 gathered · 4 servings
300g
210ml
200g
1tsp
4clove
15g40g
400g
4tbsp
1tbsp
1tbsp
0.25tsp
30ml
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 210ml | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 4clove | — | — | |
| 6 | | 15g | — | — | |
| 7 | 40g | — | — | ||
| 8 | 400g | — | — | ||
| 9 | | 4tbsp | — | — | |
| 10 | | 1tbsp | — | — | |
| 11 | | 1tbsp | — | — | |
| 12 | | 0.25tsp | — | — | |
| 13 | | 30ml | — | — | |
| 14 | | 2tbsp | — | — |
Tools24 items
Serveware1 item
Procedure57 steps
1 of 57
Put the flour in the large mixing bowl.
Plain flour · 300 g
⏱ 5s
ResultPlain flour2 of 57
Put 150 ml of water in the small saucepan.
Water · 150 ml
⏱ 10s
ResultWater3 of 57
Bring it to the boil.
⏱ 2 min
ResultBoiling water4 of 57
Pour it over the flour in a steady stream, stirring until no dry flour remains.
⏱ 40s
ResultShaggy dough5 of 57
When cool enough to handle, knead for 5 minutes until smooth.
⏱ 5 min
ResultSmooth gyoza dough6 of 57
Cover the bowl with cling film.
⏱ 10s
8 of 57
Lay the cabbage on the chopping board.
Napa cabbage · 200 g
⏱ 5s
ResultNapa cabbage9 of 57
Chop it finely, into pieces no bigger than 5 mm.
⏱ 2 min
ResultFinely chopped cabbage11 of 57
Sprinkle with half a teaspoon of the salt and toss.
Salt · 0.5 tsp
⏱ 20s
ResultSalted cabbage12 of 57
Leave for at least 10 minutes to draw out the water.
⏱ 10 min
ResultWilted cabbage13 of 57
Squeeze it hard in your hands over the sink to get out as much liquid as possible.
⏱ 40s
ResultSqueezed cabbageused in step 2514 of 57
Lay the garlic cloves on the chopping board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove15 of 57
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves18 of 57
Lay the ginger on the board.
Fresh ginger · 15 g⏱ 5s
ResultFresh ginger19 of 57
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
⏱ 30s
ResultPeeled fresh ginger21 of 57
Lay the garlic chives on the board.
Garlic chive · 40 g
⏱ 5s
ResultGarlic chive24 of 57
Add the pork mince.
Ground pork · 400 g
⏱ 15s
ResultPork and chives28 of 57
Add 2 tablespoons of the soy sauce.
Soy sauce · 2 tbsp⏱ 5s
ResultFilling with soy29 of 57
Add the sesame oil.
Sesame oil · 1 tbsp⏱ 5s
ResultFilling with sesame30 of 57
Add the sake.
Sake · 1 tbsp⏱ 5s
ResultFilling with sake31 of 57
Add the white pepper.
Ground white pepper · 0.25 tsp⏱ 5s
ResultPeppered filling32 of 57
Add the rest of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSeasoned filling33 of 57
Beat with the wooden spoon for a minute, until sticky and evenly mixed.
⏱ 1 min
ResultGyoza filling34 of 57
Cover with cling film.
⏱ 10s
35 of 57
Put it in the fridge.
⏱ 10s
ResultGyoza filling36 of 57
Chill for at least 30 minutes.
⏱ 30 min
ResultChilled gyoza filling37 of 57
Take the filling out of the fridge and uncover it.
⏱ 10s
ResultChilled gyoza fillingused in step 4238 of 57
Uncover the dough and turn it out onto the counter.
⏱ 10s
ResultRested gyoza dough39 of 57
Roll it out about 2 mm thick, in batches if needed.
⏱ 8 min
ResultThin dough sheet40 of 57
Cut out 24 rounds with the round cutter, re-rolling the trimmings once.
⏱ 3 min
Result24 gyoza wrappers42 of 57
Put a heaped teaspoon of filling in the middle of each wrapper.
⏱ 5 min
ResultFilled wrappers43 of 57
Wet the edge of each with water, fold in half and pleat one side against the other to seal.
⏱ 10 min
Result24 gyozaused in step 4644 of 57
Pour 15 ml of oil into the large non-stick frying pan.
Vegetable oil · 15 ml
⏱ 5s
ResultVegetable oil45 of 57
Heat over a medium-high heat until it shimmers.
⏱ 1 min
ResultHeated Oil46 of 57
Stand the gyoza in the pan, flat side down, snug but not touching.
⏱ 40s
ResultGyoza frying47 of 57
Fry without moving for 2 minutes, until the bases are golden.
⏱ 2 min
ResultGyoza with golden bases48 of 57
Standing back, pour in 60 ml of water.
Water · 60 ml⏱ 5s
ResultGyoza with water49 of 57
Cover with a lid at once.
⏱ 5s
50 of 57
Steam over a medium heat for 6 minutes, until the water has almost gone and the pork is cooked through.
⏱ 6 min
ResultSteamed gyoza51 of 57
Lift off the lid, tilting it away from you.
⏱ 5s
52 of 57
Drizzle the rest of the oil around the edge.
Vegetable oil · 15 ml⏱ 5s
ResultGyoza with fresh oil53 of 57
Fry for a minute more, until the bases are deep golden and crisp and the filling of the largest dumpling reads 71 °C on a thermometer.
⏱ 1 min
ResultCrisp gyoza54 of 57
Slide them out, crisp side up, onto the serving plate.
⏱ 20s
ResultCrisp gyoza55 of 57
Put the rest of the soy sauce in a third small bowl.
Soy sauce · 2 tbsp
⏱ 5s
ResultSoy sauce56 of 57
Add the rice vinegar and stir.
Rice vinegar · 2 tbsp⏱ 10s
ResultDipping sauce57 of 57
Pour the dipping sauce into a pool beside the gyoza and serve.
⏱ 10s
ResultPork GyozaTotal Time1 hr 22 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Put the flour in the large mixing bowl.⏱ 5sResultPlain flour |
| 2 | 150 ml | | Put 150 ml of water in the small saucepan.⏱ 10sResultWater |
| 3 | — | | Bring it to the boil.⏱ 2 minResultBoiling water |
| 4 | Boiling waterstep 3 | | Pour it over the flour in a steady stream, stirring until no dry flour remains.⏱ 40sResultShaggy dough |
| 5 | — | | When cool enough to handle, knead for 5 minutes until smooth.⏱ 5 minResultSmooth gyoza dough |
| 6 | — | | Cover the bowl with cling film.⏱ 10s |
| 7 | — | | Leave to rest for at least 30 minutes.⏱ 30 minResultRested gyoza doughused in step 38 |
| 8 | 200 g | | Lay the cabbage on the chopping board.⏱ 5sResultNapa cabbage |
| 9 | Napa cabbagestep 8 | | Chop it finely, into pieces no bigger than 5 mm.⏱ 2 minResultFinely chopped cabbage |
| 10 | Finely chopped cabbagestep 9 | | Put it in the colander.⏱ 10sResultFinely chopped cabbage |
| 11 | 0.5 tsp | | Sprinkle with half a teaspoon of the salt and toss.⏱ 20sResultSalted cabbage |
| 12 | — | | Leave for at least 10 minutes to draw out the water.⏱ 10 minResultWilted cabbage |
| 13 | — | | Squeeze it hard in your hands over the sink to get out as much liquid as possible.⏱ 40sResultSqueezed cabbageused in step 25 |
| 14 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 15 | Garlic clovestep 14 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 16 | Peeled garlic clovesstep 15 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 17 | Minced garlicstep 16 | | Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 26 |
| 18 | 15 g | | Lay the ginger on the board.⏱ 5sResultFresh ginger |
| 19 | Fresh gingerstep 18 | | Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 30sResultPeeled fresh ginger |
| 20 | Peeled fresh gingerstep 19 |  | Grate it finely into a second small bowl.⏱ 30sResultGrated gingerused in step 27 |
| 21 | 40 g | | Lay the garlic chives on the board.⏱ 5sResultGarlic chive |
| 22 | Garlic chivestep 21 | | Trim the root ends and chop finely.⏱ 1 minResultChopped garlic chives |
| 23 | Chopped garlic chivesstep 22 | | Put them in the medium bowl.⏱ 5sResultChopped garlic chives |
| 24 | 400 g | | Add the pork mince.⏱ 15sResultPork and chives |
| 25 | Squeezed cabbagestep 13 | | Add the squeezed cabbage.⏱ 10sResultPork, chives and cabbage |
| 26 | Minced garlicstep 17 | | Add the garlic.⏱ 5sResultFilling with garlic |
| 27 | Grated gingerstep 20 | | Add the ginger.⏱ 5sResultFilling with ginger |
| 28 | 2 tbsp | | Add 2 tablespoons of the soy sauce.⏱ 5sResultFilling with soy |
| 29 | 1 tbsp | | Add the sesame oil.⏱ 5sResultFilling with sesame |
| 30 | 1 tbsp | | Add the sake.⏱ 5sResultFilling with sake |
| 31 | 0.25 tsp | | Add the white pepper.⏱ 5sResultPeppered filling |
| 32 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSeasoned filling |
| 33 | — | | Beat with the wooden spoon for a minute, until sticky and evenly mixed.⏱ 1 minResultGyoza filling |
| 34 | — | | Cover with cling film.⏱ 10s |
| 35 | — | | Put it in the fridge.⏱ 10sResultGyoza filling |
| 36 | — | | Chill for at least 30 minutes.⏱ 30 minResultChilled gyoza filling |
| 37 | — | | Take the filling out of the fridge and uncover it.⏱ 10sResultChilled gyoza fillingused in step 42 |
| 38 | Rested gyoza doughstep 7 | | Uncover the dough and turn it out onto the counter.⏱ 10sResultRested gyoza dough |
| 39 | — | | Roll it out about 2 mm thick, in batches if needed.⏱ 8 minResultThin dough sheet |
| 40 | — | | Cut out 24 rounds with the round cutter, re-rolling the trimmings once.⏱ 3 minResult24 gyoza wrappers |
| 41 | 24 gyoza wrappersstep 40 | Lay the wrappers on the tray.⏱ 40sResult24 gyoza wrappers | |
| 42 | Chilled gyoza fillingstep 37 | | Put a heaped teaspoon of filling in the middle of each wrapper.⏱ 5 minResultFilled wrappers |
| 43 | — | Wet the edge of each with water, fold in half and pleat one side against the other to seal.⏱ 10 minResult24 gyozaused in step 46 | |
| 44 | 15 ml | | Pour 15 ml of oil into the large non-stick frying pan.⏱ 5sResultVegetable oil |
| 45 | — | | Heat over a medium-high heat until it shimmers.⏱ 1 minResultHeated Oil |
| 46 | 24 gyozastep 43 | | Stand the gyoza in the pan, flat side down, snug but not touching.⏱ 40sResultGyoza frying |
| 47 | — | | Fry without moving for 2 minutes, until the bases are golden.⏱ 2 minResultGyoza with golden bases |
| 48 | 60 ml | | Standing back, pour in 60 ml of water.⏱ 5sResultGyoza with water |
| 49 | — | | Cover with a lid at once.⏱ 5s |
| 50 | — | | Steam over a medium heat for 6 minutes, until the water has almost gone and the pork is cooked through.⏱ 6 minResultSteamed gyoza |
| 51 | — | | Lift off the lid, tilting it away from you.⏱ 5s |
| 52 | 15 ml | | Drizzle the rest of the oil around the edge.⏱ 5sResultGyoza with fresh oil |
| 53 | — | | Fry for a minute more, until the bases are deep golden and crisp and the filling of the largest dumpling reads 71 °C on a thermometer.⏱ 1 minResultCrisp gyoza |
| 54 | Crisp gyozastep 53 | | Slide them out, crisp side up, onto the serving plate.⏱ 20sResultCrisp gyoza |
| 55 | 2 tbsp | | Put the rest of the soy sauce in a third small bowl.⏱ 5sResultSoy sauce |
| 56 | 2 tbsp | | Add the rice vinegar and stir.⏱ 10sResultDipping sauce |
| 57 | Dipping saucestep 56 | | Pour the dipping sauce into a pool beside the gyoza and serve.⏱ 10sResultPork Gyoza |
| Total Time | 1 hr 22 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 663kcal | |
| 28g | |
| 32g | |
| 10g | |
| 62g | |
| 2g | |
| 3g | |
| 1,513mg |
Ingredients0/14
Tools0/22
Recipe
Pork Gyoza
Pork gyoza filled with garlic chive, napa cabbage and pork mince, pan-fried and steamed until crisp-bottomed, and served with a soy and rice vinegar dipping sauce. Serves 4.
What you’ll doYou will make a dough and let it rest, prepare a filling of seasoned pork, cabbage, garlic and ginger, then chill it. You will roll out the dough into thin wrappers, fill and pleat each one, then pan-fry them flat-side down until golden, steam them covered with water, and finish them uncovered until crisp again.
Serves4
Total1 hr 22 min
LevelMedium
Ingredients
- Plain flour300 g
- Water210 ml
- Napa cabbage200 g
- Salt1 tsp
- Garlic clove4 clove
- Fresh ginger15 g
- Garlic chive40 g
- Ground pork400 g
- Soy sauce4 tbsp
- Sesame oil1 tbsp
- Sake1 tbsp
- Ground white pepper0.25 tsp
- Vegetable oil30 ml
- Rice vinegar2 tbsp
Tools
Kitchen counterPot lidSpoonRound cutterRolling pinGarlic bowl (small bowl)Ginger bowl (small bowl)Dipping sauce bowl (small bowl)Large mixing bowlLarge frying panSmall saucepanChef's knifeMicroplane zesterMedium bowlCling filmSpatulaCitrus juicerWooden spoonRefrigeratorLarge serving plateColanderGraterTrayChopping board
Method
1
Put the flour in the large mixing bowl.
5sLarge mixing bowlPlain flour · 300 g
2
Put 150 ml of water in the small saucepan.
10sSmall saucepanWater · 150 ml
3
Bring it to the boil.
2 minSmall saucepan
4
Pour it over the flour in a steady stream, stirring until no dry flour remains.
40sLarge mixing bowl, Wooden spoonBoiling water · step 3
5
When cool enough to handle, knead for 5 minutes until smooth.
5 minLarge mixing bowl
6
Cover the bowl with cling film.
10sLarge mixing bowl, Cling film
7
Leave to rest for at least 30 minutes.
Result · Rested gyoza dough · used in step 38
30 minLarge mixing bowl
8
Lay the cabbage on the chopping board.
5sChopping boardNapa cabbage · 200 g
9
Chop it finely, into pieces no bigger than 5 mm.
2 minChopping board, Chefs knifeNapa cabbage · step 8
10
Put it in the colander.
10sColanderFinely chopped cabbage · step 9
11
Sprinkle with half a teaspoon of the salt and toss.
20sColander, SpoonSalt · 0.5 tsp
12
Leave for at least 10 minutes to draw out the water.
10 minColander
13
Squeeze it hard in your hands over the sink to get out as much liquid as possible.
Result · Squeezed cabbage · used in step 25
40sColander, Citrus juicer
14
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 4 clove
15
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 14
16
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 15
17
Put the garlic in the small bowl.
Result · Minced garlic · used in step 26
5sGarlic bowl (small bowl)Minced garlic · step 16
18
Lay the ginger on the board.
5sChopping boardFresh ginger · 15 g
19
Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.
30sChopping board, Chefs knifeFresh ginger · step 18
20
Grate it finely into a second small bowl.
Result · Grated ginger · used in step 27
30sGinger bowl (small bowl), GraterPeeled fresh ginger · step 19
21
Lay the garlic chives on the board.
5sChopping boardGarlic chive · 40 g
22
Trim the root ends and chop finely.
1 minChopping board, Chefs knifeGarlic chive · step 21
23
Put them in the medium bowl.
5sMedium bowlChopped garlic chives · step 22
24
Add the pork mince.
15sMedium bowlGround pork · 400 g
25
Add the squeezed cabbage.
10sMedium bowlSqueezed cabbage · step 13
26
Add the garlic.
5sMedium bowlMinced garlic · step 17
27
Add the ginger.
5sMedium bowlGrated ginger · step 20
28
Add 2 tablespoons of the soy sauce.
5sMedium bowlSoy sauce · 2 tbsp
29
Add the sesame oil.
5sMedium bowlSesame oil · 1 tbsp
30
Add the sake.
5sMedium bowlSake · 1 tbsp
31
Add the white pepper.
5sMedium bowlGround white pepper · 0.25 tsp
32
Add the rest of the salt.
5sMedium bowlSalt · 0.5 tsp
33
Beat with the wooden spoon for a minute, until sticky and evenly mixed.
1 minMedium bowl, Wooden spoon
34
Cover with cling film.
10sMedium bowl, Cling film
35
Put it in the fridge.
10sMedium bowl, Refrigerator
36
Chill for at least 30 minutes.
30 minMedium bowl
37
Take the filling out of the fridge and uncover it.
Result · Chilled gyoza filling · used in step 42
10sMedium bowl, Refrigerator, Cling film
38
Uncover the dough and turn it out onto the counter.
10sKitchen counter, Cling filmRested gyoza dough · step 7
39
Roll it out about 2 mm thick, in batches if needed.
8 minKitchen counter, Rolling pin
40
Cut out 24 rounds with the round cutter, re-rolling the trimmings once.
3 minKitchen counter, Round cutter
41
Lay the wrappers on the tray.
40sTray24 gyoza wrappers · step 40
42
Put a heaped teaspoon of filling in the middle of each wrapper.
5 minTray, SpoonChilled gyoza filling · step 37
43
Wet the edge of each with water, fold in half and pleat one side against the other to seal.
Result · 24 gyoza · used in step 46
10 minTray
44
Pour 15 ml of oil into the large non-stick frying pan.
5sLarge frying panVegetable oil · 15 ml
45
Heat over a medium-high heat until it shimmers.
1 minLarge frying pan
46
Stand the gyoza in the pan, flat side down, snug but not touching.
40sLarge frying pan24 gyoza · step 43
47
Fry without moving for 2 minutes, until the bases are golden.
2 minLarge frying pan
48
Standing back, pour in 60 ml of water.
5sLarge frying panWater · 60 ml
49
Cover with a lid at once.
5sLarge frying pan, Pot lid
50
Steam over a medium heat for 6 minutes, until the water has almost gone and the pork is cooked through.
6 minLarge frying pan
51
Lift off the lid, tilting it away from you.
5sLarge frying pan, Pot lid
52
Drizzle the rest of the oil around the edge.
5sLarge frying pan, SpoonVegetable oil · 15 ml
53
Fry for a minute more, until the bases are deep golden and crisp and the filling of the largest dumpling reads 71 °C on a thermometer.
1 minLarge frying pan
54
Slide them out, crisp side up, onto the serving plate.
20sLarge serving plate, SpatulaCrisp gyoza · step 53
55
Put the rest of the soy sauce in a third small bowl.
5sDipping sauce bowl (small bowl)Soy sauce · 2 tbsp
56
Add the rice vinegar and stir.
10sDipping sauce bowl (small bowl), SpoonRice vinegar · 2 tbsp
57
Pour the dipping sauce into a pool beside the gyoza and serve.
Result · Pork Gyoza
10sLarge serving plateDipping sauce · step 56
Printed 6 October 2026