Gyoza – Japanese


by: Elly

Gyoza is one of cuisine from Japan. It is like dumpling with boiled and cooked until water dries up and thick as sauce and bottom golden brown. So juicy.


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serves: 8

150 grs plain flour.

1/4 tsp salt.

Lukewarm water as needed.

250 grs meat of chicken, chopped.

75 grs chives garlic leaf.

1 tbsp olive oil.

1 tsp oyster sauce.

1/2 tspsalt.

2 cloves of garlic, puree.

Mix all of ingredients and mix until blended.

Nutrition Facts
Gyoza – Japanese

Servings Per Recipe: 8

Amount per Serving

Calories: 118

  • Total Fat: 3.4 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.5 mg
  • Sodium: 273.8 mg
  • Total Carbs: 14.2 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 0.3 g
  • Protein: 8.7 g

how is this calculated?

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1.  Stir flour and salt, add lukewarm water gradually with a wooden spoon until blended, then knead by hand until smooth and not sticky to the touch. Devide the dough with form small marbles.

2.  Milled the dough round and thin as possible.

3.  Take a tablespoon of filling and put in the middle, like making pastels.

4.  Unite outer site of gyoza skin and folded.

5.  Do it until skin and filling discharged.

6.  Preheat a teflon frypan and spread with a little vegetable oil, then place the gyoza on it, cook until the bottom is browned.

7.  Reduce the heat, and pour the warm water until half of gyoza. Then cover the frypan and cook until the water dries and gyoza mature.

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