These pork gyoza’s are delightful little bites. Contrary to their appearance; they are very easy to prepare and practically foolproof. I’m not big on meat but whenever I do consume meat, I always opt for organic. Feel free to switch the pork to shrimp, all you really have to do is pulse raw peeled shrimp in a food processor until you end up with a paste. They are great for freezing, and if you do decide to freeze; make sure that you freeze them on a flat cookie sheet before placing them in a large ziplock bag (otherwise they risk sticking together).


1 lbs ground pork

1 bunch of cilantro

1 2 inch ginger (finely chopped)

2 cups napa cabbage (chopped)

1 cup scallions (chopped)

2 Eggs

3 Tbs soy sauce

1Tbs kosher salt

2 Tbs sesame oil

1 pack of Dumpling/Gyoza wrappers (round)

Sunflower oil for cooking the gyozas



1. Slice the cabbage and mix in the salt, allow to rest for 5-10 minutes


2. Squeeze the liquid from the cabbage by turning the cabbage into a kitchen cloth and twisting until all liquid is drained.


3. Combine the cabbage to the rest of the ingredients and mix well with a wooden spoon or with your hand.

4.  Arrange your dumpling preparation station. You will need a cutting board, a bowl of water and a tray or any flat surface lined by parchment paper.IMG_0873

5. Prepare the wrapper by placing it flat on the cutting board and dampening with water  (with your finger tips) the outer edges.

6. Place one scant tablespoon in the centre of the dumpling wrapper and fold in half, press the edges to seal the dumpling.

7. Set a cast iron pan on medium heat, add a little sunflower oil and once oil is hot add the gyozas. Do not over crowd the pan (they can stick together)

8. Cook until bottom of gyoza have turned brown and golden

9. Lower the heat and add 1/4 cup water, cover for 3-5 min

10. Transfer to plate, sprinkle some chopped scallions and serve with sushi grade soy sauce (you can add a squeeze of lime juice and a few drops of hot sauce to give it a little kick).

There are different alternatives to preparing gyoza/dumplings. you can steam or boil them. I prefer them with a crispy bottom and soft on top.

One cannot think well, love well, sleep well, If one has not dined well.

Written by nadaskitchen

Thank you for visiting my blog. If you have any questions, please don't hesitate to ask, I'm usually really quick with replies. Happy Cooking!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s