These tasty little dumplings are soft and crunchy because they are fried and steamed. Luckily this recipe makes a lot, cause it's impossible to stop at one.


  • 3/4 cup Cabbage - minced.

  • 1/2 tsp Salt.

  • 180g Pork mince - not lean

  • 1/2 cup Garlic Chives - minced.

  • 1 Tbsp Sesame oil.

  • 1 Tbsp Soy Sauce.

  • 1and 1/2 tspn Chinese Rice Wine.

  • 1 tspn Cornflour.

  • 3/4 tspn fresh Ginger - grated.

  • 1 clove Garlic - minced.

  • 45 Wonton wrappers.

  • Vegetable Oil.


  • 1/4 cup Light Soy Sauce.

  • 1/4 cup Rice Vinegar.

  • 1 Tbsp Chili paste.


  • 1.

    Stir together the cabbage and the salt in a bowl. Set aside for 20 mins then sqeeze moisture out of cabbage.

  • 2.

    In a large bowl put cabbage,pork,chives,sesame oil,soy sauce,rice wine,cornflour,ginger and garlic. Mix well.

  • 3.

    Sprinkle bottom of a shallow baking pan with flour.

  • 4.

    Seperate wonton wrappers into stacks of 6 and using a round cookie cutter, cut through each stack and discard trimmings.

  • 5.

    Work with one wrapper at a time and keeping the rest covered in plastic.

  • 6.

    Put a tspn of filling in the centre of a wrapper and fold in half but don't seal the edges.

  • 7.

    With a wet finger, moisten border of inner edge farthest from you.

  • 8.

    Using thumb and forefinger of one hand, form about 10 tiny pleats along unmoistened edge closest to you pinching down as you go to seal them.

  • 9.

    Put in flour dusted baking pan and continue til filling is used up.

  • 10.

    Heat 2 Tbsp vegetable oil in a large non stick frypan over moderately high heat.

  • 11.

    Add half of dumplings (pan will be crowded), pleated side up and fry 1-2 mins til golden on the bottom.

  • 12.

    Add 3/4 cup cold water, cover pan and reduce heat to moderate.

  • 13.

    Cook dumplings about 8 mins til most of liquid has evaporated.

  • 14.

    Pour off any excess liquid and drizzle 1 Tbsp vegetable oil around edge of pan and cook uncovered for 1-2 mins til bottoms crisp and brown.

  • 15.

    Remove dumplings to a plate and keep warm while you cook the other half in the same manner.

  • 16.

    Serve with dipping sauce.

Nutritional information

Nutritional analysis per serving (45 servings)

  • Energy 111kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 18g
  • Sugar 0g
  • Sodium 255mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can freeze the assembled but not cooked gyoza in a freezer bag for up to 2 weeks

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Posted by LS178Report
Perfect shared entree
Posted by hungry girlReport
Yum ... these look delicious ... will definitely be trying this one out!
Posted by CRReport
You could save time & waste by using gow gee wrappers instead.