Yaki Gyoza


by: Aybee

Yaki Gyoza is originally a Chinese dish before becoming a staple in Japanese cuisine. Gyoza typically consists of ground meat, garlic, cabbage, nira (Chinve vhinces), soya sauce, and sesame oil, which is then wrapped into thinly rolled piece of dough and sealed by pressing the edges together or by crimping


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serves: 4

120g Ground Pork

100g Cabbage

1 medium Onion - chopped

5 gloves Garlic - chopped


1/2 tbsp Soy Sauce

1/2 tbsp Sugar

pinch A of Pepper

1 tbsp Sake

1/2 tbsp Sesame Oil

1 tbsp Potato Starch

1 tbsp grated Garlic

1/2 tbsp grated Ginger

1/2 tbsp Oyster Sauce

1 tbsp or Chinese Soup Base

25 For pcs Gyoza Skins:

100g Flour

1/2 tbsp Salt

250ml warm Water

Gyoza Sauce:

1 tbsp Black or White Vinegar

1 tsp Soy Sauce

1 tbsp Sesame Oil

Nutrition Facts
Yaki Gyoza

Servings Per Recipe: 4

Amount per Serving

Calories: 276

  • Total Fat: 12.3 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 22.4 mg
  • Sodium: 1206 mg
  • Total Carbs: 32.2 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 6.8 g
  • Protein: 10.3 g

how is this calculated?

Download Nutrition Facts Widget Code


yaki-gyoza-3847.jpg 1.  For the Gyoza Skins:

2.  Put the flour in a bowl and add salt on it.

3.  Slowly add warm water until the dough is in perfect form.

4.  Create small round wrapper and then set aside.

5.  For the Filling:

6.  Chopped the ff into very small pieces:

7.  A. Cabbage

8.  B. Onion

9.  C. Garlic

10.  D. Ginger

11.  Put the Ground Pork in a bowl, add the condiments.

12.  Add the chopped Cabbage, Onion und Garlic Chives. and then mix it. leave it for 30 minutes.

13.  Put the filling into the gyoza wrapper and wrap it.

14.  Put sesame oil in pan, put the gyoza... add warm water.

15.  As soon as the water evaporated, add sesame oil to fry it until the bottom is golden brown.

16.  Prepare gyoza sauce, by just combining the ingredients for it.

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