Pork gyoza are great for entertaining, as they don't take long to cook. They can be made ahead, frozen, and go right into the pan to cook. Check online for a video to see how to fold gyoza wrappers. It's not hard to do, its just putzie.

Recipe Summary

5 mins
1 hr 30 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Put chopped cabbage, mushrooms, carrots, green onion and garlic in food processor, and process until fine.

  • Add pork, hoisen, sake, soy sauce, sesame oil, salt, pepper, sage, ginger and cheyanne and process again to mix.

  • Take 1 scant teaspoon of meat mix and place on floured side of gyoza wrapper, wetting edge to seal and fold (Find video online to see how to fold)

  • Makes about 4 doz., freeze covered what you don't use on cookie sheet, and transfer to zip-loc bag when frozen.

  • To fry:

  • Heat a frying pan on medium heat until hot.

  • Add vegetable oil and add 10-12 gyoza

  • Fry for 2-3 min until medium brown on bottom

  • Add 1/4 c water and cover to steam.

  • Steam for 2-3 min

  • Remove cover, and let remaining water evaporate

  • Add 1 t sesame oil and fry for 1-2 min until bottoms are crispy

  • Remove from pan, cool slightly, and serve with sauce