Pork Dumplings (Gyoza)

Japanese food

Dumpling (Gyoza) is originally Chinese food and also very popular in Japan as same as Ramen (Chinese noodle).  I heard that in China usually dumplings are served as boiled, but in Japan baked style is popular.  I like boiled dumplings and having it with ponzu, a sauce which mixes soy sauce, broth and some Japanese citrus such as yuzu or sudachi, is my favorite.  But I enjoyed baked style today.


  • 100g minced pork meat
  • 200g Chinese cabbage (or cabbage)
  • 50g leek
  • 20g Ginger
  • 5g mitsuba (a Japanese herb)  Optional
  • 1 piece of shiitake mushroom  Optional 
  • soy sauce
  • sea salt
  • Black pepper


1) Copping Chinese cabbage and squeeze its water in clean dishcloth
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2) Chopping other leek, shiitake mushroom and mitsuba.

3) mix vegetables and meat in a bowl and put some sea salt, soy sauce and black peppar.  *each amount of condiments are as your favorite taste.  Put some Chinese soup stock is also good.
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4) If meat becomes white, it is good.
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5) Wrapping ingredients in dumpling skin.  Put the water on half edge and wrap with making pleats.
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6) Put some oil in a fry pan and heat, then place dumplings.  *At first the heating power is strong.
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7) The bottom becomes dark brown, put some water in a fry pat to steam.  Then place the lid.
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8) The water is evaporated, now it is ready to eat!


Many people eat dumplings with soy sauce and rayu (chili oil).  I had with soy sauce and ponzu.  It is also good.


Enjoy meal!





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