Thursday 2 May 2013


Gyoza, jiaozi, giaozi all refer to pot stickers, a crescent shaped Chinese dumpling. Pan fried, boiled or steamed, it always makes you want more and more of it.

It takes so little time and a few inexpensive ingredients to make gyozas. These tasty little treats are not cheap when ordered from a restaurant. If you like them a lot and want to eat lots of them, make your own. Make a big batch and freeze them. Then you can cook them as often as you like.

This is the more traditional gyoza made with pork and Chinese leaves (Napa cabbage). Making them at home means that you can increase the ratio of pork to cabbage. That makes it tastier and more moist. 

Gyozas are fried and steamed in the same pan resulting to a crisp bottom and a soft top. While they are cooking, you can see the juices bubbling inside the wrapper. 

Vegetarians can substitute the pork with tofu or just omit it altogether. Part of the pleasure of eating it is the dip it comes with. I like mine spiced, sweet and tangy all at the same time. 


Yield: 24-28

250 gms. minced pork
1 c. roughly chopped Chinese leaf/napa cabbage
1 tsp. crushed garlic
1 tsp. grated ginger
3 tbsps. chopped spring onions
1 tbsp. xiao hsing wine or dry sherry
2 tsps. light soy sauce
1 tsp. fish sauce
1 tsp. sesame oil
1 tsp. brown sugar
1/4 tsp. ground black pepper
gyoza wrappers
oil for frying


Mix all of the above ingredients except for the wrappers and the cooking oil.

Wet the edges of the wrapper on the floured side.

Put a tablespoonful of the filling in the middle of the wrapper. Fold in half and make the edges meet. Press the center together, then make three pleats on each side of the top half of the wrapper to enclose the filling. Press the edges very well to seal.

Heat up a non-stick frying pan. Add two tablespoonfuls of oil. Add a few of the gyozas and arrange in a single layer. Fry for 2-3 minutes until the bottoms are browned and crisped. 

With the gyozas still on the flat side, add a tablespoon of water to the pan. This will cause the oil to spit so have the lid ready. Put the lid on and steam for about 3 minutes until the water evaporates. Take the lid off and let the crusts re-crisp.

Turn the gyozas over to brown the tops slightly.

For the dip:

1 tbsp. light soy sauce
2 tbsps. rice vinegar
1 tbsp. brown sugar
1" x 1" piece of ginger, cut into shreds
1 tsp. chilli shreds
1/2 tsp. sesame oil

Mix all of the ingredients together and serve with the gyozas.


If freezing, dust them lightly with corn flour and open freeze on a lined tray. Store them in bags and keep in the freezer for up to a month.

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Buffalo Chicken Gyoza
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