Pork gyozas

Ingredients

• 400 gpork shoulder or pork loin (or minced pork)
• 1carrot, diced
• 1spring onion, chopped
• 2 tspminced garlic
• 1/2 tspground ginger
• 3–4 tbspAsian sauce
• 300 gplain flour
• 180 mlhot water
• 1 tspsalt
• to tasteAsian sauce, soy sauce or chilli oil, to serve

Instructions

1. 1

   Mince the pork

   Put the pork in a food processor and pulse until minced.

2. 2

   Mix the filling

   Combine all the filling ingredients in a bowl, then set the mixture aside in the fridge.

3. 3

   Make the dough

   Mix the dough ingredients until they form a smooth, even dough. Leave it to rest at room temperature for 10 minutes before using.

4. 4

   Roll the dough

   Divide the dough and roll it out with a rolling pin until it is 1–2 mm thick. Use a biscuit cutter to cut out circles if you like.

5. 5

   Fill and seal

   Add pork filling to each dough circle and seal the gyozas as shown in the video.

6. 6

   Brown the gyozas

   Heat a frying pan over a medium heat and brush it with a little neutral oil. Once hot, add the gyozas and brown them for 2–3 minutes.

7. 7

   Steam until cooked

   Carefully add a splash of hot water and cover the pan. Steam for 4–5 minutes, adding a little more water if it evaporates, until the dough is cooked through.

8. 8

   Serve hot

   Carefully remove the gyozas and serve them hot with your favourite sauce.

What are pork gyozas?

Gyozas are Japanese dumplings with roots in Chinese jiaozi. They are typically filled, folded and cooked so the base browns while the dough above steams tender.

Here, a pork, carrot and spring onion filling is wrapped in homemade dough. The pan-fry-and-steam method gives the dumplings their contrast of golden underside and soft wrapper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 8g protein, 18g carbs, 3g fat.

The flour provides most of the carbohydrates, while pork contributes most of the protein and fat. A side of vegetables can add freshness and balance the dumplings; the nutrition estimate does not include a specific dipping sauce or extra oil for the pan.

Building the filling

Pork: Shoulder or loin can be minced in a food processor, while ready-minced pork saves that step. Pulse rather than over-process so the filling does not become pasty.

Vegetables and seasoning: Small pieces of carrot and spring onion distribute well through the pork. The garlic, ground ginger and Asian sauce add savoury flavour; chill the mixed filling while you prepare the dough.

Getting the dough right

Hot water: Mix it with the flour and salt until the dough comes together smoothly. The recipe does not specify an exact water temperature, so handle it carefully while mixing.

Resting: Give the dough 10 minutes at room temperature before rolling. This short rest makes it easier to work with and shape.

Rolling and sealing

Thin wrappers: Roll the dough to 1–2 mm thick so it cooks through during steaming. A round cutter makes circles more even, though the dough can also be portioned and shaped by hand.

Sealing: Place filling in the centre and close each wrapper securely. Avoid letting filling sit on the edges, where it can interfere with sealing.

Pan-frying and steaming

Browning: Start the gyozas in a lightly oiled pan over medium heat and cook for 2–3 minutes, until their bases are golden.

Steaming: Add a splash of hot water carefully and cover the pan for 4–5 minutes. Check that the dough is cooked through; if the water disappears before then, add a little more.

Serving ideas

Dipping sauce: Serve the dumplings hot with Asian sauce, soy sauce or chilli oil. Put the sauce alongside so everyone can choose how much to use.

On the plate: Pair them with a simple vegetable side, such as lightly dressed greens or steamed vegetables, for a more complete meal.

Recipe notes & tips

• Keep the filling chilled while you roll and shape the dough.
• Roll the wrappers evenly so they cook at the same pace.
• Use a round cutter for more uniform wrappers.
• Seal the edges firmly to help keep the filling inside.
• Add the hot water carefully and cover the pan promptly to trap steam.

Variations

• Use minced pork: Skip the food processor and mix the filling directly.
• Add more ginger: Increase the ginger slightly for a warmer flavour.
• Change the dip: Serve with soy sauce or chilli oil instead of Asian sauce.
• Make smaller dumplings: Cut smaller circles and use less filling in each.
• Add a vegetable side: Serve with steamed greens for a fresh contrast.

Common mistakes to avoid

• Over-processing the pork: Pulse only until minced so the filling keeps some texture.
• Rolling thick wrappers: Aim for 1–2 mm so the dough cooks through while steaming.
• Filling the edges: Keep filling in the centre so the wrapper can seal properly.
• Skipping the browning: Give the bases 2–3 minutes in the pan before adding water.
• Letting the pan dry out: Add a little more hot water if it evaporates before the dough is cooked.

How to store

Refrigerate cooked gyozas in a covered container and eat within 3 days. Reheat in a covered frying pan with a small splash of water until hot throughout; the bases may lose some crispness.

Frequently asked questions