Simple Gyoza recipe – with hidden veggies

I am always on the lookout for ways to sneak extra veggies into my sons diet. He loves dim sims, spring rolls, noodles. We eat Japanese food a lot and Gyoza is one of his favourites. I have started making them at home. I tend to make a big batch and freeze half for a quick dinner or snack. They are simple to make, it’s just the wrapping that takes some time. You will get quicker each time you make them.   Most Gyoza recipes have ginger in them, my son doesn’t love ginger so I leave it out.


400g pork mince (I have also used beef, chicken, prawn)

 1 cup finely shredded vegetables (I normally use cabbage, spinach, carrot)

 1 teaspoon sesame oil

 1 tablespoon soy sauce

 2 garlic cloves or 2 teaspoons of crushed garlic from a jar.

 40 gow gee wrappers, from the fresh pasta section in the supermarket  (you can make these but I don’t have time)

 1 tablespoon vegetable oil

Dipping sauce

 1/3 cup teriyaki sauce

 1 teaspoon sesame oil

Combine all your ingredients in a bowl, mix together. Lay out your wrappers and spoon the mixture on to them. Pop some water on the edges of the wrapper to assist it to stick together. Fold wrapper in half and pleat the edges.

Heat some vegetable oil in a pan and pop your Gyoza in so the bottoms become brown and crispy. 1 cup of water into the hot pan and place a lid over so the dumplings steam. Once the water has evaporated remove your dumplings and serve with either a teriyaki dipping sauce, soy sauce (I prefer a light soy) or sweet chilli dipping sauce.

Your dumplings should be panfried and crispy on the bottom and perfectly steamed on the top.





Rachelle xx

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