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    You are in: Home / Deep-fried / Gyoza Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Shasha's Note:

    I love these little dumplings! You will too!

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    Units: US | Metric



    1. 1
      Cook cabbage in a small amount of boiling salted water until tender.
    2. 2
      Squeeze out all liquid and mince fine.
    3. 3
      Chop mushroom.
    4. 4
      Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
    5. 5
      Refrigerate for 1 hour or more.
    6. 6
      Place a scant teaspoon of mixture on each gyoza skin.
    7. 7
      Moisten edges with cornstarch and water, fold over and seal.
    8. 8
      Crimp edges with a fork.
    9. 9
      Cover bottom of a large non-stick skillet with oil.
    10. 10
      Brown the gyoza over medium heat (350 degrees) turning frequently.
    11. 11
      Add 1/4 c water to skillet, cover and steam on low heat 7 minutes.
    12. 12
      Stir often to prevent sticking.
    13. 13
      Remove cover, raise heat and cook for 2 minutes until crisp.
    14. 14
      Gyoza may be prepared in advance or frozen.
    15. 15
      Lay them in a single layer on a greased cookie sheet, and cover with greased paper.
    16. 16
      Thaw before cooking.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on February 06, 2003


      Could be a good idea to make gyoza with friends: prepare the mix, then have them pack the gyoza. They usually have fun helping you. Now, gyoza is a japanese adaptation of the chinese Kao-Tien/Pekinese fried "raviolis". In Japan, they usually put some garlic or garlic leaves whereas in china they don't. Heat your pan hot before frying your gyoza so that the bottom will be crispy and the top soft. Beef seems better suited for deep-fried gyoza since it gets dry at cooking. Why not try a mixture of chicken & shrimp + ginger + spring onion?

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2008


      These dumplings could use more green onion and ginger. The flavors needed a bit more kick.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2006


      This is an excellent recipe for gyoza. I make gyoza frequently, it is one of my favorite foods. I haven't made this one, but having years of experience, I think it's a winner. The only thing I have never used is the black mushroom. All of the rest ingreds are the ones I use. For the sauce, I add sliced ginger, sliced garlic, a few drops chili oil. The previous reviewer, should be removed, as the review of this recipe is the only contribution to this site they made in 3 years.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gyoza

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 159.5
    Calories from Fat 121
    Total Fat 13.4 g
    Saturated Fat 3.4 g
    Cholesterol 20.4 mg
    Sodium 1031.6 mg
    Total Carbohydrate 2.9 g
    Dietary Fiber 0.8 g
    Sugars 1.2 g
    Protein 7.1 g

    The following items or measurements are not included:

    gyoza skins

    rice wine vinegar

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