Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens

Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens

Gyoza dumplings that use 2 bunches of chrysanthemum greens! The fragrance of the chrysanthemum greens and the juiciness of the meat together is so good. My husband loves these gyoza dumplings.

Ingredients: 40 gyoza dumplings (using large skins)

Chrysanthemum greens
2 bunches
Ground meat
400 g
Ginger (finely chopped)
2 pieces
● Sesame oil
1 tablespoon
● Salt and pepper
To taste
● Egg
Gyoza skins (large size)


1. Finely chop the chrysanthemum greens and ginger. Put them in a bowl with the ground meat and the ● ingredients, and mix together very well. Wrap this filling with the gyoza skins.
2. Heat the sesame oil in a frying pan, and line up the gyoza dumplings in the pan. When the oil starts to make a popping sound, add water about halfway up the height of the dumplings, put on a lid and let them steam.
3. When the water in the pan is almost gone, drizzle in 1 tablespoon of sesame oil, lift up the dumplings from the pan bottom with a spatula and let the sesame oil slide under them. When the dumplings are browned on the bottom, they're done.
4. They look like this inside!
5. If you have any filling left over, mix in some katakuriko and pan fry in sesame oil. It's rather like a jijimi (Korean savory pancake).

Story Behind this Recipe

I wanted to eat a lot of my favorite chrysanthemum greens! So I came up with this recipe.