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  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 7 mins
  • Total Time: 37 mins
  • Yield: 30-40 pcs 1x
  • Category: Main Course
  • Cuisine: Japanese


Gyoza is a popular Japanese dumpling made out of chopped cabbage, minced meat and seasonings wrapped in a very thin dumpling sheet. Usually cooked by boiling, steaming, pan frying, or deep frying but the most popular one a combination steaming and pan frying.


  • around 3040 gyoza wrappers (these are the round ones)
  • 300g chicken, finely chopped
  • 200g prawns, finely chopped
  • 1 cup cabbage, finely chopped
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1/2 thumb size ginger, grated
  • 2 cloves garlic, minced
  • 1 stalk spring onion, chopped
  • cooking oil
  • 1/2 cup boiling water


  1. In a bowl mix all ingredients together except for the wrappers and cooking oil.
  2. Ready your wrappers and place 1 heaping teaspoon of mince mixture on one half of the wrappers. Brush ends with cold water then fold and seal ingredients in the middle.
  3. In a large heavy pan add oil and pan fry gyoza, cook for 2 minutes or until bottom is browned.
  4. Add 1/2 cup of boiling water, cover pan with lid then cook for 5 minutes. If you don’t have large enough pans do this in batches and do not over crowd.
  5. Remove from pan then serve with soy sauce.