these gyoza are pan fried and browned but can also be easily steamed.


  • 200g pork mince

  • 1/2 cup shredded chinese cabbage

  • 1 clove garlic

  • 1 tsp grated fresh ginger

  • 1 tbsp mirin

  • 2 tsp good soy sauce (plus extra to serve)

  • 1 tsp sesame oil/seeds

  • 24 gow gee wrappers

  • 1 tbsp vegetable oil

  • sliced shallots/green onion to garnish


  • 1.

    Combine the mince, cabbage. garlic, ginger, mirin, sesame oil and soy sauce in a bowl

  • 2.

    Place wrappers on a flat surface or hold

  • 3.

    Place one heaped tsp of mix on each gow gee wrapper

  • 4.

    Brush the edges of wrapper with water

  • 5.

    Fold wrapper over to form a semi circle and press/pinch and fold the edges around to seal

  • 6.

    Heat half the veg oil and add 1/2 the gyoza

  • 7.

    Cook for 2 mins, covered

  • 8.

    Reduce the heat, add 1/3 cup hot water and continue to cook covered for another 2 mins

  • 9.

    Gyoga should now be brown and sticky

  • 10.

    Set aside

  • 11.

    Wipe the pan out and start again with the remaining oil and gyoza

  • 12.

    Serve on a plate with a soy dipping sauce and top with sliced onions.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 202kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 8g
  • Carbohydrate 32g
  • Sugar 0g
  • Sodium 364mg

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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sometimes i also add to the mince- finely diced carrot, bamboo shoots and bean sprouts

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