gyoza recipe

Pork & Mushroom Gyoza


Cook: 30 mins
(8 hours chilling)






  • 1 tbsp Just Add Garlic Puree
  • 1 tbsp Just Add Ginger Puree
  • 1 tbsp Soy Sauce
  • 1 tbsp Ketchup Manis
  • 150g minced pork
  • 25g spring onion
  • 50g Chinese cabbage
  • 100g Shitake mushroom
  • Pinch of salt
  • Pinch of pepper
  • 1 tbsp oil
  • Gyoza skins

Serve with Soy Sauce



Add Just Add Garlic Puree, Just Add Ginger Puree, spring onion, cabbage, mushroom, salt and pepper to a bowl. Mix.


In a medium heat pan, add vegetable mix. 3mins. Remove from heat.


Add veg mix to pork, Ketchup Manis and soy. Mix.


Have a pot of water to hand. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.


Dip your finger in the water and wipe around the edge of the skin – this will moisten it and help the edges stick together.


Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that you are sealing the parcel and keeping the filling in the centre. Can be covered with cling film and chilled for up to 8 hours.


Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 minutess until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.


Cook the gyoza in batches. Heat a non-stick frying pan with the oil. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 minutes.

Serve with sliced garlic and soy sauce.