How I Learned to Make Gyoza

0 0
How I Learned to Make Gyoza

Share it on your social network:

Or you can just copy and share this url


1 pack Gyoza Wrappers mine had 30 pieces in it and it was frozen. You will only need 20.
250 gr Minced Meat (Pork)
1 cup Chinese Cabbage shreded
1 cup Chives finely chopped
2 cloves Garlic crushed
1 tsp + 1 tbsp Cornstarch
1 tsp Soy Sauce I used the salty one with garlic flavour
1/2 tsp Ginger grated
1 tsp Sesame Oil
1 cup Water
2 tbsp Sunflower Oil
1 tsp Kosher Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.



From Nagi and from her mother. From Recipe Tin Eats, a blog that I follow every day and I just love every little thing they make. I wanted to make these dumplings for a very long time, but in Romania it’s pretty hard to find Asian ingredients. So, now since I live in the Netherlands for 9 months and I know where the closest toko is, because we have lots of them, I dared to try more Asian recipes. I am just learning how to combine certain things and what oils and spices to use for what dish, so I need a really good guidance whn it comes to this cuisine. But somehow, Nagi made things look so simple and delicious, that I just said to myself “Yes, I am going to make this amazing dish and it will turn out purrrfect!”

Packed with a lot of enthusiasm and a list of groceries I went to the Asian store and got everything I needed for a very good price and rushed home on my bike to start making these little wonders. I have to admit I was very surprised of how easy they are to make and how quick you can fix a meal for 4 persons. No need to say that we couldn’t stop from eating them while making them, because they smell so good and they look so delicate.

So thank you Nagi and Recipe Tin Eats for another amazing recipe. Here you can see the original recipe and a very beautiful video featuring her mother making the gyoza like a pro. Really, the way she folds those things is just pure art. I still need to practice a few years until I manage to get one looking right, but hey, sometimes the looks doesn’t matter when the taste is divine. Also please keep in mind that my recipe is a little bit different from hers, because I needed to make less gyoza and I was curious about some ingredients.

And why did I let you know why I learned how to make these? Because you have no idea how simple it is to bring new tastes on your dinner table. You need a good recipe and a little bit of imagination and a new world of flavours will open in front of your eyes. It’s amazing!

To keep your gyoza skins from drying cover them with a semi-wet towel.
If you cannot make four pleats just make sure that you sealed them very well.
Don’t be afraid if they inflate a bit when you steam them. The air will dissapear once the lid is off.
If you want them a bit saltier use a few drops of soy sauce on top, when they are ready.
Work slow and take your time. You will manage to make them pretty, but it takes a little time.

Watch my video on Youtube to see how to make these beauties or for a more professional execution watch Nagi’s video here.

(Visited 74 times, 1 visits today)



Rub the cabbage with salt and put it in a bowl. The original recipes is with normal cabbage, but I wanted to try the Chinese one. Let it sit for 10 minutes and drain all the water before you mix it with the other ingredients.


In a larger bowl mix the meat, chives, soy sauce, ginger, 1 tsp of cornstarch, sesame oil and the drained cabbage. Mix very well using your hands.


Spread 1 tbsp of cornstarch on a tray. You will use it to lay down the gyozas before you bake them, so they don't stick.


If your gyoza wrappers are frozen, just like mine, let them defrost. It will take about 2 hours. Put one skin in the palm of your hand and place 1 spoon of filling in the middle and squeeze it with your fingers so you gather it together. Dip your finger in water and run it around half of the edge. Fold in two and make 4 pleats, or how many you manage. Press the edges to seal and put it on the tray. Well done, you have 19 more to go!


Preheat oil in a large pan. Fit as many gyozas as you can and fry them for 3-4 minutes or until golden. Grab the cup of water and pour it over them, quickly covering with a lid. They will steam now and become moist and tender. Let it bubble for another 3-4 minutes on low fire, or until half of the water has evaporated. Remove from the pan without breaking them and serve hot with ramen or just soy sauce.


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
No-Bake Chocolate Oreo Tart
Salmon Teriyaki with Green Beans and Balsamic Tomatoes

Add Your Comment