Garlic and Vegetable Energy-boosting Gyoza Dumplings

Garlic and Vegetable Energy-boosting Gyoza Dumplings

Juicy gyoza dumplings with lots of vegges, meat and garlic.

Ingredients: Makes about 50

Gyoza skins
Ground pork
400 g
Cabbage (finely chopped)
200 g (4 leaves)
Chinese cabbage (finely chopped)
100 g (2 leaves from a 1/4 of a head)
Ginger - finely chopped or grated
about 10 g
Garlic - finely chopped or grated
about 3 cloves
Chicken soup stock granules
1 tablespoon
Sesame oil for cooking the dumplings
About 1 tablespoon
Seasoning ingredients for the meat:
〇 Sesame oil
1 tablespoon
〇 Soy sauce
about 1 tablespoon
〇 Salt (a pinch), pepper
2 to 3 shakes
〇 Cooking sake
1 tablespoon


1. Combine the 〇 seasoning ingredients with the ground pork using chopsticks.
2. Finely chop the Chinese cabbage and regular cabbage. You don't need to squeeze them out.
3. Mix together the pork, cabbages, ginger and garlic with the chicken soup stock, and knead together well with your hands.
4. Put some water in a small bowl. Put the filling in the middle of a gyoza skin, wet the edge with a finger dipped in the water, and make 3 pleats... →
5. ... fold in half and pinch the edges securely closed. If you don't want to bother, you can just fold the dumplings in half and omit the pleats.
6. Line up the gyoza dumplings on a kitchen parchment paper lined plate or the tray the meat came in (dried off).
7. Heat the sesame oil in a frying pan. Put the gyoza dumplings in the pan, add about 100 ml of water, put on a lid and steam-fry the dumplings over medium heat.
8. When there's no water left in the pan, take the lid off, raise the heat to high and evaporate all the water in the pan. Drizzle in a little sesame oil to finish and crisp up the dumplings, and they're done.

Story Behind this Recipe

These gyoza dumplings combine the wishes of my husband who wants a lot of garlic, my kids who want meat, and my desire to eat lots of vegetables.