Gyozas (pot stickers)

Add a touch of Japan to your next gathering and prepare a platter of gyozas to pass around. Serve with soy sauce mixed with chilli oil or rice vinegar or ponzu sauce and watch them disappear.

  • 30 mins preparation
  • 10 mins cooking
  • Makes 50 Item
  • Print


Gyozas (pot stickers)
  • 325 gram (10½ ounces) cabbage, chopped finely
  • 300 gram (9½ 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 sugar
  • 1/4 teaspoon white pepper
  • 50 gyoza wrappers
  • 1 tablespoon vegetable oil


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


You can vary the filling of these dumplings by adding chopped prawns to the pork.

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