Thai-style Gyoza

Thai-style Gyoza

You only need Chinese chives for the veggies, so it's quite easy. This is gyoza bursting with umami-rich flavor from the nam pla fish sauce. Please try the sauce as well.

Ingredients: 2 servings

Minced pork
200 g
Chinese chives
1 bunch (100 g)
Garlic (grated)
1 clove
Ginger (grated)
1 teaspoon
Fish sauce (for marinating)
1 tablespoon
Sesame oil (for marinating)
2 teaspoons
1/2 tablespoon
1 tablespoon
1 teaspoon
Gyoza skins
about 25


1. Chop the chives finely. Don't throw away the white parts at the end!!
2. Put the pork mince into a bowl. Mix with your hands and gather into one bunch. Add condiments, garlic, and ginger and mix again. Be patient and mix firmly! This is the only part that's troublesome. It's important!
3. Add chives into the bowl from step 2, and mix together lightly.
4. Wrap up the filling. When pan-frying, add a water dissolved flour and katakuriko slurry to make it crispy.
5. [Sauce] Mix the same amount of fish sauce, lemon juice and ponzu! Add hot chili pepper powder and pepper if you prefer.

Story Behind this Recipe

Do they have gyoza in Thailand? Gyoza is really tasty, but it's so much trouble to chop the veggies. That's why I wanted to make good gyoza only using Chinese chives, so I made the best of nam pla fish sauce.