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Member recipe

Easy Gyoza

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Serves 1 - 20

An easy to make gyoza recipe with a delicious soy dipping sauce

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  • Packet of 20 gyoza skins - defrosted
  • Small bowl of tepid water
  • For the filling
  • 1 x tin canned water chestnuts, drained
  • 50g white cabbage, roughly chopped
  • 1 small carrot, roughly chopped
  • 1/2 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 25g cornflour
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp sugar
  • pinch of white pepper
  • For the dipping sauce
  • 3tbsp dark soy
  • 1tbsp rice wine vinegar
  • chopped fresh red chilli


    1. Add all the filling ingredients to a food processor and blitz until finely chopped.
    2. Spoon around 2 tsp of the mixture into the centre of a flat gyoza skin (don™t over fill), then brush ½ of the circular pastry with water. Fold over the other half and seal into a semi-circle shape.
    3. In a wide flat pan place 4-5 parcels at a time in some vegetable oil and fry for 2 minutes.
    4. Remove the pan from the heat for 1 minute and carefully, add a couple of tablespoons of water to the pan (mind you don’t set it on fire). Put the pan back on the heat and cover with a lid. Steam the gyoza for another 3-4 minutes.
    5. Add all the dipping sauce ingredients to a small dipping bowl and stir
    6. Put the gyozas onto a serving plate, dip and enjoy.

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