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Gyoza Dumplings with Dipping Sauce




I still remember learning to make these tasty dumplings with my mum. The dumplings are very versatile – you can pan-fry, steam, boil, or deep fry them, or simply add a couple to your noodle soup!  They also freeze very well if you want to store.



Servings: 4

Preparation Time: 40 minutes

Cooking Time: 5 – 7 minutes




1 packet of Gyoza wrappers (50 pieces)




400 g lean Pork / Chicken mince

1/2 bunch of flat chives, finely chopped

1/8 cabbage, finely chopped and sprinkled with salt to take moisture out

4 dried shiitake mushrooms, soaked in water and chopped finely

1 TBSP grated fresh ginger

1 TBSP Soy Sauce

2 TSP Sesame oil



Dipping Sauce:

2 TBSP Soy sauce

1 TBSP rice vinegar

La-yu (chili oil) – optional




  1. Prepare the cabbage first. Dice the cabbage finely and sprinkle a teaspoon of salt over and leave it for 10 minutes. After that, squeeze the cabbage with your hands to remove any moisture.
  2. In a medium sized bowl combine mince, flat chives, cabbage, shiitake mushroom, ginger, soy sauce, sesame oil and salt and mix well with your hands.
  3. Dry your hands. Place a Gyoza wrapper on one hand and put a teaspoonful of the mix in the center of the wrapper (please make sure your hands are completely dry otherwise the wrap will stick to your hands)
  4. Brush the top half of the edge of the gyoza wrapper with cold water
  5. Make a semicircle by folding the wrapper with contents in half (but donʼt close just yet). Using your fingers, pinch the open sides of the wrapper together and seal the top.
  6. Place a large frying pan over medium-high heat, add two teaspoon of sesame seed oil and place gyoza dumplings (25 gyoza in a pan).
  7. Add 50ml water / mushroom stock to cover the bottom of the pan, cover with lid and cook on medium heat for about 6-7 minutes or until dumplings are cooked.
  8. Serve with dipping sauce and rice whilst hot!




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