Make These Juicy Gyoza Dumplings Today!
A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal. The key thing that makes gyoza so special – and different from most dumplings – is that they are first fried, then steamed for a short time. This gives the dumpling the best of both worlds – a little bit of crispiness, and softness from the steaming. What’s great about gyoza (or pretty much any dumpling) is that you can customize the filling. This recipe uses vegetables and mushrooms, but you can add anything you want! Popular fillings include:
  • Cabbage
  • Ground meat, like pork, chicken or beef. You can even use chopped prawns.
  • Chives
  • Spring onions
You can find dumpling wrappers at your nearest supermarket. Ensure it’s thawed on the day you want to cook your gyoza! If you prefer to go the homemade route, check out our recipe for do-it-yourself dumpling wrappers/skin here. This recipes makes the filling for around 16-20 dumplings.


To make the filling:
  1 carrot, peeled and trimmed
  1 thumb-sized bit of ginger, peeled
  300 g natural cashew nuts, soaked in hot water for 15 minutes
  140 g shiitake mushrooms, soaked, trimmed and quartered
  4 spring onions, trimmed and roughly chopped
  2 tbsp soy sauce
  ½ tsp pepper
  1 tbsp vegetable oil
  1 tbsp sesame oil
For the dipping sauce
  Prepare a dish of black vinegar with thinly sliced ginger



Fit your food processor with the coarse grating plate, shred the carrot and ginger.


Change to the knife blade. Add the cashews, mushrooms, spring onions, soy sauce, sesame oil and pepper.


Spoon 1 full teaspoon into the centre of your dumpling skin. Moisten the edge of the circle with a wet finger and pleat the dough from left to right, pinching it together to seal the goodness in. Do the same for all dumplings.


Heat your vegetable oil in a large frying pan over medium heat. Add the dumplings flat side down (the pleated edges face you). Fry them for about 2 minutes.


Pour in 5 tbsp of water and cover the pan. Turn the heat down low and let the dumplings steam for 5 minutes.


Serve with your dipping sauce and enjoy!