Gyouza are originally from China, but have been adapted to a more Japanese taste. The dough for the dumpling wrappers is difficult to make properly, as it is only flour and water and tends to dry and crumble quickly. Therefore the best thing is to buy ready made ones. Gyouza are often served with Ramen (see our instant food list), but are excellent as a starter or as an accompanying dish to vegetables and soup.

The recipe here is for the original classic pork gyouza, but you can also make a seafood version (reduce pork to 80 gms and add 250 gms prawns) or a mushroom version (reduce pork to 120 gms and add 250 gms mushrooms). A tofu version is included in our Vegetarian Recipe section.

• 250 gms minced pork
• 50 gms chives (or spring onion)
• 1 clove of garlic (can be omitted if you prefer)
• 150 gms Chinese cabbage
• 10 gms fresh ginger
• 15 ml (1 tablespoon) shoyu
• 15 ml (1 tablespoon) cooking sake
• 15 ml (1 tablespoon) sesame oil
• 10 gms (2 teaspoons) Japanese potato starch
• 75 ml (5 tablespoons hot water)
• 16 to 20 round ‘won ton’ thin pastry wrappers
• 15 ml (1 tablespoon) vegetable oil

For the dip:

• 30 ml (2 tablespoon) rice vinegar
• 15 ml shoyu
• 5 ml (1 teaspoon) La-Yu chilli oil