Hakata-Style Gyoza Made with Yakisoba Recipe

Name: Hakata-Style Gyoza Made with Yakisoba
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages Maru-chan salt-flavored yakisoba; 90 grams Ground pork; 1/3 stalk Finely chopped leek; 1 tsp Grated ginger; 1 tsp Grated garlic; 2 tsp Sake; 1/3 stalk Finely chopped Chinese chives; 26 Gyoza skins; 2 tsp Chicken stock granules; 1 tsp Shiro-dashi; 1/2 tsp Soy sauce; 700 ml Water; 2/3 stalk Japanese leek cut into small pieces; 1 Soy sauce; 1 Yuzu pepper paste

Servings: persons

1 packages Maru-chan salt-flavored yakisoba
90 grams Ground pork
1/3 stalk Finely chopped leek
1 tsp Grated ginger
1 tsp Grated garlic
2 tsp Sake
1/3 stalk Finely chopped Chinese chives
26 Gyoza skins
2 tsp Chicken stock granules
1 tsp Shiro-dashi
1/2 tsp Soy sauce
700 ml Water
2/3 stalk Japanese leek cut into small pieces
1 Soy sauce
1 Yuzu pepper paste

1
First, prepare the gyoza ingredients.
2
Break up the Maru-chan yakisoba noodles and chop into small pieces.
3
Place the yakisoba noodles and ingredients marked with in a bowl, add the noodle flavoring, and mix well.
4
Add the chives and mix again.
5
Wrap the gyoza filling in the skins.
6
Moisten the skins with water (not included in the ingredients) and close the gyoza firmly.
7
Simmer the 700 ml of water and all of the soup ingredients in a large frying pan.
8
Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes.
9
After about 5 minutes, the gyoza will expand a little.
10
Once they have, add the chopped leek and cook for another 2 minutes or so.
11
After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing.
12
Serve them up with the sauce on the side.
13
This is the yakisoba I used this time.
14
The gyoza are also delicious when they're fried.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 packages Maru-chan salt-flavored yakisoba, 90 grams Ground pork, 1/3 stalk Finely chopped leek, 1 tsp Grated ginger, and more.

Yes, Hakata-Style Gyoza Made with Yakisoba falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hakata-Style Gyoza Made with Yakisoba

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions