Gyoza Recipe



  • 1 cup cabbage, finely chopped
  • 1 small carrot, shredded
  • 1 stalk celery, minced
  • 1 leek, the white and green parts minced
  • 250 grams ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic, finely minced
  • 1 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 egg
  • 1/2 teaspoon chili flakes
  • 1 teaspoon sesame oil
  • 20-30 gyoza wrappers or egg roll wrappers cut into 4″ diameter circles
  • Small bowl of water
  • Salt and oil for cooking
Dipping sauce:
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon mirin
  • 1 teaspoon sesame oil
  • 1 spring onion, the green part minced

Cooking Instructions:

  1. Place the cabbage in a large bowl and toss with salt.
  2. Allow this to sit for about 15 minutes.
  3. Mix all the ingredients for the filling.
  4. Squeeze out any excess liquid with paper towels and return to the bowl.
  5. Add the rest of the ingredients except for the wrappers. 
  6. Place about two teaspoons of filling in the center.
  7. Dip your finger into the water and trace the outer edge of the wrapper.
  8. Fold the wrapper across and pinch all sides. Repeat until done.
  9. Heat a large skillet over medium-high heat and add oil. 
  10. Pan fry gyoza for about three minutes, until the bottoms are brown and bubbly. 
  11. Add about 1/4 cup water to the pan and quickly cover with lid.
  12. Turn the heat to low and steam for about four minutes. 
  13. Prepare the dipping sauce by mixing all the ingredients.
  14. Serve gyoza with a dipping sauce.


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