Crispy Wings Gyoza
Recipe type: Meat
Cuisine: Japanese
Serves: 30 Gyoza
  • Ingredients:
  • 300 g minced pork (40% fat / 60% meat)
  • 225 g round cabbage – finely chopped
  • 150 g chives – white stem removed, finely chopped
  • 4 cloves garlic – minced
  • 25 g ginger - minced
  • 2 tbsp light soy sauce
  • 2 tsp salt
  • 4 tbsp sesame oil
  • 1 ½ tbsp. sugar
  • 2 tbsp potato starch, plus more for dusting
  • 50 pcs round gyoza skins
  • 2 tbsp water – for sealing gyoza
  • For crispy crust:
  • 150 ml water + 1 ½ tsp potato starch
  • Gyoza dip:
  • 4 tbsp light soy sauce
  • 2 tbsp vinegar
  • 1 tbsp rayu (chilli oil)
  1. Finely chop the cabbage and place into a large bowl.
  2. Add ½ tsp salt to the cabbage and mix well.
  3. Let it sit at room temperature for 15 mins to expel extra liquid from cabbage so your gyoza will not be too watery.
  4. Transfer cabbage onto a paper towel or cloth and squeeze out excess liquid. Return cabbage to bowl.
  5. To the same bowl, add in minced pork, chopped chives, ginger, garlic, soy sauce, salt, sugar, pepper, sesame oil and potato starch. Mix well with a pair of chopstick or by hands until the mixture is sticky.
  6. Refrigerate for 30 mins or until ready to use.
  7. Dust a large tray or plate with some potato starch.
  8. Scoop a teaspoonful of filling and place in it in the centre of a gyoza skin.
  9. Dip the edges with a little water and seal the edges. (Refer to video on how to fold Gyoza)
  10. Place onto the tray and repeat until all the filling is used up.
  11. Prepare dipping sauce by combining 4 parts soy sauce to 2 parts vinegar to 1 part rayu (chili oil). Adjust according to your own taste.
  12. Preheat a non-stick frying pan (I’m using a 26-cm stainless steel frying pan with cover) and add in 1 tbsp oil. Swirl the pan to make sure the entire area is coated with oil.
  13. Place gyoza (seam side up) one piece at a time and arrange them neatly around the pan, close to each other.
  14. Fry them for 10 seconds, without flipping them to crisp up the base.
  15. Add in potato starch solution and cover immediately.
  16. Cover and steam them over high heat until the solution is almost dry. It should take approx 4 – 5 mins.
  17. Remove cover and cook for 30 secs to 1 min for the skin to be completely dry. Gently swirl the pan to test if the gyozas are ready.
  18. Transfer and flip the gyozas onto a plate with crispy base facing up.
  19. Serve warm with ginger and dipping sauce.
Recipe by Bear Naked Food at