You can find locally produced Gyoza Wrappers at Asian grocery stores. What I usually use is 400g pack containing 42 wrappers. They are fresh and very reasonably priced.


35 to 40 pieces


300 to 400g Pork Mince
1/4 Wombok (Chinese Cabbage)
1 to 2 teaspoon Salt to pickle Wombok
1 small piece Ginger *grated
1 clove Garlic *grated
Salt & White Pepper
Gyoza Wrappers

Optional Ingredients

1/2 bunch Garlic Chives *chopped

Dipping Sauce

Rā-yu (Chilli Oil)

  1. Chop the Wombok finely and massage 1 to 2 treasons Salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water from the vegetable.
  2. Combine Pork mince, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, season with Salt & White Pepper, and mix them very well until it gets pasty texture.
  3. Place a heaped teaspoonful of the filling onto a Gyoza Wrapper, moisten the edge with water, fold the edge about 5 times and close. *Watch the video
  4. Heat Oil in a frypan (non-stick pan recommended) over medium high heat, arrange Gyoza in the pan.
  5. Add 1/2 cup Water, cover with a lid and allow Gyoza to steam until the Water is gone. Keep cooking until the bottom of Gyoza turned golden brown.
  6. Serve with the Dipping Sauce and Rā-yu (Chilli Oil).