We love Gyoza!

No. 121


Ingredients for 20 large gyoza :

I am using one frozen package of ready made Gyoza wrapping but it you like to make them from scratch :
200g flour (farine)
2g salt (sel)
100cc (10cl) warm water (l’eau chaude)
Corn Starch flour (Farine d’amidon de maïs)
And here is the blog post about making Gyoza wrapping from scratch.

If you are using frozen ones, that is fine. They defrost rather quickly. Place frozen Gyoza wrappings in a plastic bag and defrost in the fridge. When it is almost defrosted it is the best time to use them. If you defrost them completely or over defrosted, they kind of stick together and it is not so ideal. They get dry once you opened the package quickly, so put around a damp cloth or kitchen paper to keep them moist.


Happy Belly… ha ha ha, what a name!

50g Chinese cabbage (Chou chinois), 50g Green cabbage (Chou)
30g Green onion (Oignon vert), 20g Nira (Chiv chinoise)
30g Bamboo Shoots in can (les pousses de bambou)
30g Water Chestnuts in can (châtaigne d’eau)
2-3 Shiitake Mushroom (Shiitake champignons)
200g Minced pork meat (La viande hachée de porc)
10g Ginger (gingembre It is not in this photo)
Soy Sauce, Japanese sake, Sesame Oil

1. Boil water in a pan and add a pinch of salt. Add the cabbage and the chinese cabbage and cook for 3 minutes. Take them out and put them in cold water. Cool it well. Then cut it into very tiny pieces.

2. Take bamboo shoot and water chestnuts out of the can, drain, pat dry with a kitchen paper towel. I think these canned vegetable sometimes smell from the metal can. Rinse with cold water if you agree with me. I love having them in Gyoza as they give a crunchy taste and it is very good in Gyoza. Cut them very small by your knife. Cut ginger into very tiny pieces.You can add garlic (l’ail) if you like.


3. Add 2 table spoons of soy sauce, 1 table spoon Japanese Sake, 1 tea spoon salt and 2 tea spoons of sesame oil. Mix very well. Pack it in a plastic bag and let it rest for 15 minutes in a refrigerator.

4. Then you wrap Gyoza. Defrost frozen gyoza wrappings.

Gyoza Collage

Here is my video showing how to wrap Gyoza! I hope it is helpful.


Heat a pan and put some oil. Fry the gyoza very well, on a rather high temperature. Watch carefully, as it gets burnt easily. Never leave them. Put 50cc hot water over and put a lid. Do not put cold water! Always HOT WATER!!!!!

Did you know, we serve GYOZA like this in Japan?


Turned over to show how well you cooked the bottom.

Vous devriez retourner Gyoza et servir!

Gyoza sauce : Soy sauce, Rice Vinegar, Chinese chili sauce and white sesame seeds. You can mix them as you like.

Bon appétit!

Rie 🙂 xxxx



4 thoughts on “We love Gyoza!

  1. J’ai fait des gyoza récemment, c’est vraiment délicieux ! Mais mes feuilles de gyoza étaient très sèches et rigides après la décongélation. Ca n’a pas été facile de les plier ‘^^

  2. Hi, yes it is very difficult to bend if it gets dry. I think it will be better if you keep the bag closed until you are really ready to wrap. I take one out to wrap while the rest is wrapped in a damp cloth or a wet kitchen paper towel. It will be much easier if you can keep them moist! That is my tips!

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