Serve these popular Japanese dumplings piping-hot with combined soy sauce and chilli oil, or with rice vinegar.

  • 30 mins cooking
  • Makes 50 Item
  • Print


  • 325 gram (10¾ ounces) cabbage, chopped finely
  • 300 gram (10 ounces) minced (ground) pork
  • 4 green onions (scallions), chopped finely
  • 1 egg, beaten lightly
  • 2 tablespoon japanese soy sauce
  • 1 tablespoon sake
  • 2 teaspoon sesame oil
  • 1 teaspoon caster (superfine) sugar
  • 1/4 teaspoon ground white pepper
  • 50 gyoza wrappers
  • 1 tablespoon vegetable oil


  • 1
    Combine cabbage, pork, onion, egg, sauce, sake, sesame oil, sugar and pepper in a medium bowl. Cover; refrigerate 1 hour.
  • 2
    Place one heaped teaspoon of pork mixture in the centre of a wrapper; wet edge around one half of wrapper. Pleat to seal. Repeat with remaining pork mixture and wrappers.
  • 3
    Cover base of a large frying pan with water; bring to the boil, then add gyozas, in batches. Reduce heat; simmer, covered, 3 minutes.
  • 4
    Heat vegetable oil in same cleaned pan; cook gyozas, one side only, uncovered, in batches, until browned and slightly crisp. Drain on absorbent paper.


Gyozas can be made ahead and frozen. No need to defrost before cooking; they will just take a little longer to cook.

More From Women's Weekly Food