Popular Recipes

Gyozas, also known as Pot Stickers, are a delicious appetizer that will please your dinner guests.Gyozas


  • 1 cup finely chopped Chinese cabbage (hakusai)
  • 2 tablespoons finely sliced garlic chives
  • 1/2lb lean minced pork
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 oz shrimps, chopped (optional)
  • 1 tablespoon sake
  • 2 teaspoons salt (some for seasoning, some for the cabbage)
  • Black pepper
  • 20 gyoza wrappers
  • tablespoon rice flour
  • 1 tablespoon vegetable oil for frying
  • 1 cup water for steaming
Dipping Sauce:
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • A splash of chilli oil


  1. Toss the chopped cabbage with a teaspoon of salt and set it aside in a colander for 20 minutes to allow the excess moisture to be drawn out.
  2. Wash, then dry in a salad spinner or pat dry with kitchen paper.
  3. Combine the cabbage with the other filling ingredients in a bowl and mix carefully, using your hands. The mixture should be a thick dropping consistency.
  4. Cover the bowl with cling-film and refrigerate for half an hour to allow the flavours to develop.
  5. To form the gyozas, take a wrapper, lightly moisten the edges with a wet finger, and place a heaped teaspoon of the filling in the middle of it.
  6. Make a crescent shape by gently squeezing the edges together, crinkling one edge slightly to give a pleated effect.
  7. Set aside the gyozas on parchment paper that has been dusted with rice flour. This helps them to brown attractively when they are fried.
  8. Heat the oil in a lidded frying pan until it is smoking.
  9. Add the gyozas, allowing them to brown for about 30 seconds.
  10. Next add a cup of water to the pan, put on the lid and turn the heat down, allowing them to steam for 15 minutes.
  11. Serve hot, browned side up with a side of sauce for dipping.

This site uses 'cookies' to maintain browsing session, serve advertising, perform anonymized usage analytics, and provide the service of this website.