Yaki Gyoza (Fried Dumpling)



24 pcs gyoza wrapper

2 tbsp extra virgin sesame oil

1 tbsp all-purpose flour for dusting


100g ground pork

120g cabbage (chopped)

50g onion (chopped)

50g chives (chopped)

½ tsp grated young ginger

1 tsp grated garlic


1 tbsp sake

½ tbsp extra virgin sesame oi

½ tbsp Kikkoman soy sauce

½ tsp sugar

1/8 tsp ground white pepper

½ tbsp vegetarian oyster sauce

1 tbsp potato starch

Gyoza Sauce: (mixed well)

1 tbsp black vinegar

1 tsp Kikkoman soy sauce

Preparation Instructions:

  1. In a mixing bowl, add in ground pork, grated young ginger, grated garlic and seasonings. Mix to combine.
  2. Add in chopped cabbage, onion and chives. Mix to combine.
  3. Dust a baking sheet with all-purpose flour and set aside.
  4. Add one heaping tsp of filling on a gyoza wrapper. Make pleats on one side and press to close the wrapper. Place them to the flour coated baking sheet. Repeat the process until all the filling / wrappers are used.
  5. Heat up a large non-stick skillet on medium high heat. Add 1 tbsp of extra virgin sesame oil. Swirl to coat.
  6. Arrange the wrapped gyozas neatly on the skillet and pour in boiling water until they are half covered. Put the lid on and cook over medium high heat for 5 minutes. When the water has evaporated and gyozas start to sizzle. Add 1 more tbsp of extra virgin sesame oil in between the gyozas and replace the lid and cook for 2 more minutes. When the bottoms of gyozas become golden brown, remove the gyozas with a spatula.
  7. Place gyozas bottom side up on a serving platter. Serve with gyoza sauce.

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