How to make Gyozas

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often more economical.

gyoza wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are commonly available.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is less expensive.

Put the flour, salt, and hot water in a bowl and form a dough into a ball.

Knead the dough for 10 minutes, then cover with cling film and let it rest for at least 2 hours.

Flatten the dough and cut it into gyoza wrappers, then cover them.

Chop the Chinese leaf, shiitake mushrooms, and spring onion.

Mix the minced pork, light soy sauce, oyster sauce, sesame oil, cornflour, salt, and optional vinegar together.

Add the chopped Chinese leaf, spring onion, shiitake mushrooms, and ginger to the meat mixture and mix well.

Cover the filling and let it rest in the fridge for at least one hour.

To make dumplings, place some filling in the center of a wrapper, moisten the edges with water, and fold the dough over the filling, pressing to seal.

In a pan, heat some vegetable oil and fry the dumplings until golden brown.

Add 60 ml of water mixed with cornflour to the pan, cover, and cook on medium to low heat until the water is completely steamed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens