Mari’s Homemade Cooking Recipes

(8 votes)

How to Gyoza (Japanese pan-fried dumplings)


• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin


1 Finely chop the chives and cabbage leaves.


2 Place the meat, chopped chives, cabbage leaves, and garlic into a bowl.


3 Mix all of the ingredients by hand for 5 minutes.

4 Let it sit.


5 Place a spoonful of the mixture onto a dumpling skin and fold the skin in half to make a semi-circle. Seal the edge.


6 Place some gyoza in a pan. Heat it until the bottom becomes brown.


7 Add about 1/4 cup of water into the pan. Place a lid on the pan and steam the gyoza for 5 minutes.


As for the gyoza dipping sauce, it depends on your personal taste, but I usually mix rice vinegar and soy sauce 1:1. Sometimes I add chili oil (Ra-yu) to the sauce :)

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Written By:

Mari Nameshida

Tokyo Journal columnist Mari Nameshida is a Japanese cooking instructor, Chinese herbal medicine advisor, Registered Nurse, and a food lover. It is her hope that through her Cooking with Mari classes, her blog and this column that people from around the world will gain a better understanding of Japanese culture through gaining an appreciation of Japanese food.

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