Pork Gyozas

3rd April 2026

 

Ingredients (serves 6-8)

For the dough:
500g Plain Flour
½ Tsp Salt
250ml Boiling Water (add more if mix is too dry)
Cornflour (For Rolling)

Filling:
600g Diced Pork
200g Finely Shredded Savoy Cabbage
1 tbsp Salt
1 tsp White Pepper
1 tbsp Minced Fresh Ginger
1 tbsp Minced Fresh Garlic
1 tbsp Minced Fresh Chilli
1 tbsp Minced Spring Onion
1 tsp Sugar

 

Cooking Instructions

The Dough:

  1. Weigh out the ingredients and add to a mixing bowl.
  2. Slowly add the boiling water and mix with a spatula until formed together. Add more water if you need, stage by stage.
  3. Transfer to work surface and knead for 10 mins until the dough is smooth.
  4. Half the dough and roll each half into a log. Wrap each log with cling film and rest for 30 mins.
  5. Unwrap the dough and chop little pieces from them, about the size of gnocchi. Cover them with a cold damp towel.
  6. Take a piece and roll with a rolling pin on a lightly corn floured surface into a rough circle until you can just and so see your hand through the dough. Cut with a large circle cookie cutter, stack up and leave to one side.

We’ll get back to these in a little bit.

The Fill:

  • Take your diced pork and using a sharp knife, chop into fine pieces. Transfer to a bowl.
  • Add the minced Garlic, Ginger, Chilli, Spring Onion & Cabbage, Soy Sauce, White Pepper, Sugar & Salt and mix until the mix becomes tacky.

Assembly:

Disclaimer, this isn’t the traditional way of sealing by any account…

Take one Gyoza wrapper, place in the palm of your hand. Make a well in the centre by slightly cupping your hand and add one tsp of the filling to the centre. Apply a small amount of water to the edges of the dough and form like pasta. I then crimp the edges like a little pasty.

Cook:

  1. Apply a little veg oil to a frying pan on a medium heat. Fry the bottoms of the dumplings until golden brown (around 2-3 mins), add a little boiling water to the bottom of the pan and cover for 4-5 mins so that they can steam. Remove lid and cook until water has evaporated, leaving crispy bottoms and lovely steamed top.
  2. Remove from pan and serve with a mix of soy, ginger, garlic, chilli and spring onion. We also had on hand some ‘Wild & Fruitful Sweet Chilli’.

Enjoy!

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