make dumplings, not war

I’m not going to sugarcoat it. (Actually, a sugarcoating would probably make them even tastier)   Gyoza dumplings are a total gateway drug.  If consumption goes unchecked, recreational use (such as eating dumplings socially with friends) can quickly spiral out of control…  and within months the user will be cutting gyoza with something harder (perhaps the dumpling’s equally addictive cousin crack cocaine).

Taken medicinally, gyoza can play an excellent nursemaid to a snot monster (lots of garlic, ginger and chilli to help boost the body’s natural cold defenses).

But how do you make these little silky crescents of awesome? Let’s explore.


Mince (Pork preferred, about 400g)
1x piece of ginger (Fresh and grated)
Garlic (2 teaspoons. I use the jar kind)
Spring Onion (Half a bunch)
Soy Sauce (2 tablespoons)
Olive Oil (1 tablespoon, stops mix from drying out)
Sesame Oil (Your call, but a little goes a long way. Use drops not spoonfuls)
Fresh chilli (As much you can handle)
One egg (binds the mixture)
Cabbage or Bean shoots (2 handfuls, chopped)
Circular Gyoza Wrappers (50 pcs)
(Try your nearest asian grocer for the pastry)



Step 1. Place all your wet ingredients (everything but the wrappers) in a sexy blue mixing bowl and mix well

Step 2. Place a tea-spoon sized amount of your mixture on the circular gyoza pastry

Step 3. Fold the gyoza wrapper over and start to 'pleat' the pastry closed as shown. Technique is easier with cute nails.

Step 4. Pleat all along the pastry seam and press down to secure the filling

Step 5: Have a ridiculously tall man cook the dumplings in boiling water for 3 minutes. Then drain and transfer to a hot pan to lightly brown all over. Leave on longer to crisp up the bum if you like crunch. (You like crunch)

(We ran out of camera battery here and had to resort to ye ole crappy iphone camera. Nice one Apple.)

After they were ready, we descended on them like hyenas and never took the wannabe food stylist shot.

Imagine they looked as good as this:

Chow down on these with a dipping sauce crafted from your preferred balance of soy sauce, chilli oil and fried up spring onions.

Gyoza you good thing!

2 delightful comments!

  1. I think we should have a gyoza-off… yours look pretty tasty

  2. time and place my friend. name it. 😉