Juicy & Crispy Meat Gyoza Dumplings Recipe

Name: Juicy & Crispy Meat Gyoza Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Pork mince; 3 tbsp Chicken soup stock powder; 1 tbsp Soy sauce; 4 small leaves Chinese cabbage; 1 tsp Salt; 1/2 bunch Garlic chives; 1/2 Japanese leek; 1 small piece Ginger; 1 clove Garlic; 3 tbsp Sesame oil; 1 tbsp Sake; 1 tbsp Oyster sauce; 1 Pepper; 20 large-sized Gyoza dumpling skins

Servings: persons

150 grams Pork mince
3 tbsp Chicken soup stock powder
1 tbsp Soy sauce
4 small leaves Chinese cabbage
1 tsp Salt
1/2 bunch Garlic chives
1/2 Japanese leek
1 small piece Ginger
1 clove Garlic
3 tbsp Sesame oil
1 tbsp Sake
1 tbsp Oyster sauce
1 Pepper
20 large-sized Gyoza dumpling skins

1
Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic.
2
Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
3
Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt.
4
Squeeze the excess moisture gently.
5
Chop the garlic chives and grate the ginger and garlic.
6
Combine all the ingredients, seasonings, sesame oil and pork mince.
7
Divide into 20 portions and wrap in the gyoza skins.
8
Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of hot water.
9
Heat vegetable oil in a frying pan and turn off the heat.
10
Place the gyoza.
11
Turn the heat to medium-high and drizzle the flour dissolved in hot water.
12
Cover a lid and fry for 4 to 5 minutes.
13
In this photo, I fried the gyoza with spinach.
14
The flour might look like glue but don't worry.
15
Do not add more water.
16
When the skins start to brown (if they don't look crispy, uncover and turn up the heat to high.
17
Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins.
18
Cover and fry for 2 to 3 minutes.
19
This looks very crispy.
20
I used a 20 cm frying pan.
21
I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.

250

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 14 ingredients. The key ingredients include: 150 grams Pork mince, 3 tbsp Chicken soup stock powder, 1 tbsp Soy sauce, 4 small leaves Chinese cabbage, and more.

Yes, Juicy & Crispy Meat Gyoza Dumplings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Juicy & Crispy Meat Gyoza Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions