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The starter, From around the world

Pork gyoza

Pork gyoza are pan fried dumplings filled with pork and cabbage, serving 6 as a starter. They take 55 minutes of active work, get shaped in the morning, and cook in just a few minutes right before serving. The difficulty is medium, the cost runs around €2.10 per person, and success depends on squeezing the cabbage dry so the filling doesn't soak through the wrapper.

Golden and crisp on the bottom, tender on top, filled with pork and cabbage, with the soy and vinegar dip already made.

Pork gyoza
For
6 people
Work
55 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€2.10
Calories per person
290 kcalcalculated by Kiloach, your weight coach

A good gyoza plays on contrast, a crisp golden base under a tender, almost translucent top, wrapped around a juicy pork filling seasoned with ginger and scallions. Cabbage adds crunch and keeps the bite light, while the soy vinegar dip wakes up each piece without weighing it down.

This is the kind of dish that shakes up a classic starter lineup, great for a dinner with friends built around a world menu, or to kick off a family meal when the kids want to help fold the wrappers too. It fits easily into a fall or winter menu, ahead of something lighter, or as the start of an evening where everyone grazes together.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 15 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step, 8 min

In the morning, shred and squeeze the cabbage, mix the filling, and shape all 36 gyoza, then keep them covered and chilled on a floured tray. Right before your guests arrive, prepare the small bowls of soy vinegar dip. At serving time, pan fry the gyoza in batches if needed, so they reach the table still hot and crisp.

The ingredients

6 people

Pantry

  • Gyoza wrappers 36
  • Soy sauceoften in the pantry 4 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Rice vinegaroften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Butcher

  • Ground pork 400 g

Fruits and vegetables

  • White cabbage 250 g
  • Scallions 4
  • Garlic 2 cloves
  • Fresh ginger 1 tsp

Allergens Gluten, Soy, Sesame

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Finely shred the cabbage, salt it and let it drain, then squeeze it dry in a kitchen towel. 15 min

    Chop it with a knife, a food processor would turn it into a mushy filling.

  2. Mix the cabbage with the pork, scallions, garlic, ginger, 1 tablespoon of soy sauce, and the sesame oil.

    Work the filling with your hands for a minute, it binds together better.

  3. Place a spoonful of filling on each wrapper, moisten the edge, and pleat into a half moon shape.

    If you can't find gyoza wrappers, Chinese dumpling or wonton wrappers work just as well.

  4. Arrange the gyoza on a floured tray without letting them touch, and cover with a damp cloth in the fridge.

    The wrappers dry out fast, always keep them covered.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Mix the remaining soy sauce and rice vinegar in small bowls.

    Add a few drops of chili oil for anyone who likes heat.

When it's time to serveThe final touches, right in front of your guests.

  1. Brown the gyoza in oil, add a splash of water, cover for five minutes, then let the water evaporate. 8 min

    Cook them in two pans if needed, they need to fit without overlapping.

Our tips to get it right

  • Wet the edge of each wrapper generously before pleating, otherwise the gyoza open up while cooking and lose their juices.
  • Use a wide, well heated pan so the gyoza brown in a single layer, a pan that's too small steams them instead of letting them crisp up.
  • Pour the water in all at once and cover right away, the steam cooks the wrapper while the bottom keeps browning underneath.

The variations

  • Swap the ground pork for ground chicken or turkey for a milder tasting filling.
  • For a vegetarian version, replace the pork with crumbled, well drained tofu, keeping the cabbage and aromatics.
  • To save time, buy pre shaped gyoza from an Asian grocery store and spend your time on the dip and the cooking instead.

What to serve it with

  • A clear broth as a light starter
  • A sesame cucumber salad
  • Steamed rice to turn it into a meal

Storage

Raw gyoza keep for 24 hours in the fridge, covered with a damp cloth. They freeze very well uncooked, laid flat until firm and then transferred to a bag, and can be cooked straight from frozen with a slightly longer covered cooking time.

Questions about this recipe

Can you cook gyoza without browning them first?

You can steam or boil them only, but you lose the crisp contrast that makes a gyoza worth making. The pan fry then steam method stays closest to the traditional texture.

How do you keep gyoza from sticking together before cooking?

Flour the tray generously and lay the gyoza out without letting them touch. A damp cloth on top keeps them from drying out without sticking to each other.

Can you use something other than gyoza wrappers?

Chinese dumpling wrappers or wonton wrappers work well if you can't find gyoza wrappers. They're a bit thinner, so watch the cooking time, which goes slightly faster.

Can kids eat these gyoza?

Yes, the pork and cabbage filling stays mild with no chili, and the soy vinegar dip can be served on the side so everyone adjusts to their own taste. Kids often enjoy helping fold them.

Can pork gyoza be made ahead?

Yes, during the day. The recipe needs 55 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make pork gyoza?

Allow 1 h 30 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in pork gyoza?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does pork gyoza cost?

About €2.10 per person, that's €12.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Remember to ask your guests about their allergies before putting your menu together.

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