Gyoza – fried pork dumplings


We discovered these little pork dumplings, also called pot-stickers, on our recent trip to Japan where they quickly became our favourite starter or drink snack. They are very popular in Japan and available in street stalls as well as restaurants. They aren’t difficult to make, just a bit fiddly and time-consuming, but definitely worth it.


20 gyoza wrappers (I've also used wonton wrappers which work fine)
200glean pork (tenderloin or trimmed poin steaks)
1 thumb of ginger
2 spring onions
1tbspsoy/ponzu sauce
1 lime
  vegetable oil (for frying)
  chili flakes


Prep time30 minutes
Tagsstarter snack gyoza dumplings asian food



Roughly chop the ginger, garlic, spring onions and coriander. Place in a food processor and blitz until fine, then set aside. Chop the pork into chunks and then add this to the blender. Blitz it but don’t over work it, you are looking for it to be finely minced, not completely pureed.

Combine the minced pork with the ginger, garlic, spring onions and coriander and mix well together. Add a tablespoon of soy sauce and a squeeze of lime. If you are using ponzu sauce you don’t need to add the lime as the ponzu gives it enough citrus.

Put a heaped teaspoon of the pork mixture in the middle of each gyoza wrapper, then take the wrapper in your hands and dab the perimeter of the wrapper around the pork with water.

Then gently fold the wrapper into a crescent and, starting at one end, seal the wrapper around the pork. Try to get out as much air as possible.

Place each gyoza on a floured plate when done so that they don’t stick.

Heat a frying pan on a high heat with about two tablespoons of vegetable oil. Make sure that you have a lid that fits over the frying pan. Place all the gyoza in the pan making sure that each one is in bit of oil. Don’t flip the gyoza, just leave to brown on one side. Once they are nice and golden brown, add about 70ml of water to the frying pan and put the lid on top, this will then steam the gyoza so that the pork and pastry cooks throughout.

Once all of the water has nearly evaporated, remove the lid and allow the pan to dry out. Once all the water has gone, continue to fry for about 30 seconds so that the underside crisps again, then remove them from the pan.

Serve the gyoza with a dipping pot of soy or ponzu sauce with some chili flakes sprinkled in if you like a bit of heat.