Gyoza — Japanese dumplings

Almost every country has its own version of dumplings (raviolis, pierogi, varenyky, momo, knödel, ….).

This time, I tried the Japanese version, the Gyōza (Wikipedia), fried dumpling filled with veggies and meat.

I got some issues closing the dumpling due to the moisture of my garnish preparation, they were delicious though.



  • 200g of regular flour
  • 2 tbsp of sesame oil
  • 250mL of warm water


  • 100g of minced meat
  • 100g of prawns
  • 4 heads of spring onion
  • 4 heads of garlic
  • small piece of ginger
  • 2 eggs
  • a small leek
  • sesame oil

Dipping sauce

  • Soy sauce
  • Rice vinegar


The dough

Put all the ingredients in a big bowl and start mixing them until you get an homogeneous dough. Shape it as a ball and put it in the fridge.

The garnish

Mince the leek, the garlic and grate the ginger equally in two different bowls.

Cut the prawns in small pieces and mix them with your hands in one of the bowls. Do the same with the minced meat in the other one.

Add one egg in each bowl and mix again with your hands 🙂

The dumplings

Stretch the dough with a rolling pin in order to obtain a thin layer of 1-2mm.

Using a large biscuit cutter or a glass of water (around ø 8-10mm), cut the dough into circles.

Close the dumplings by joining opposite extremities (dip a finger in the water if needed to make them sticky) and get a half moon shape.

Put the meat/prawn mixture in the centre of each circle

Fold the closing part in order to make some pleats.

The cooking

Pour some sesame oil in a pan and start frying the dumplings on one side.

Once they get brownish, pour boiling water until half of the dumpling.

Close the pan with a lid and let them cook in steam.

Serve the Gyoza, grilled side up with some soy sauce mixed with rice vinegar.

Sources of inspiration