Gyoza by Rice N Dine


I kind of feel like this dish is a belated accompaniment of our Beef Sukiyaki and Miso Soup. In case you haven’t got the chance to eat Gyoza, these are pan-fried Japanese dumplings that are crisp on the bottom and tender on the top. Gyoza is actually my staple dish when eating in a Japanese restaurant. You just can’t go wrong with Gyoza. That’s why I was all bliss when John listed this down on our weekly meal.

I think we managed to eat this for six days and this still got me craving on the seventh! As I write this, I am looking at the pictures and I am thinking about how the cabbage tasted crunchy inside my mouth and how the soy sauce and sesame oil both brought up the meat’s flavor. The garlic’s taste is subtle but it surely isn’t lost. Sigh. Another serving of this, please.

Gyoza by Rice N Dine

Gyoza is also the perfect dish to prepare when some of your friends are throwing a party and/or are coming over. You can simply keep the leftovers in the fridge and take them for snacks or lunch the next day. Try this delish and let us know what you think! 🙂


  • Servings: 5-6
  • Difficulty: Medium
  • Print


  • 400 g Ground Pork
  • 2 cups Cabbage, finely chopped
  • 1 1/2 inch Ginger, peeled and grated
  • 1/3 cup Spring Onions, finely chopped
  • 3 cloves of Garlic, peeled and minced
  • 1/8 tsp Pepper
  • 1 tbsp Sesame Oil
  • 1/4 cup Flour
  • 1 tbsp Kikkoman Soy Sauce
  • 1/4 Pork Cube (or add 2 tbsp regular soy sauce)
  • 1/4 tsp Chili Flakes (optional)
  • Gyoza wrapper


  1. In a mixing bowl, combine the ground pork, cabbage, ginger, spring onions, garlic, pepper, sesame oil, flour, soy sauce, pork cube and chili flakes. Mix well.
  2. To pack the meat, put a bit of the meat mixture at the center of the wrapper. Wet your fingertips and trace a line around half of the wrapper. Fold the wrapper in half over the filling. Create pleats over the edges.
  3. Fry the bottom of the dumplings in a pot for around 2 mins or until golden brown. Remove excess oil from the pot.
  4. Add 2 tbsp. of water in the pot and cover it, until the upper part of the gyoza is steamed.
  5. Serve the dumplings warm with a dipping sauce. We used a combination of Kikkoman soy sauce, sesame oil and chili oil, but feel free to explore your other options.

Gyoza – pan-fried Japanese dumplings


12 thoughts on “Gyoza

    1. We haven’t tried it with a vegetarian filling but I think tofu will be just as fine. We haven’t made our own wrappers yet too but if you have a recipe for it, we’d be willing to try it! 🙂


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