Gyoza, Japanese grilled dumplings.

Gyoza, Japanese grilled dumplings.

I, we, have a lot of time it suddenly become too much.

It’s hard when you cannot exit, not even for a short walk, you have to plan your weekly grocery shopping knowing you cannot exit to buy what you forgot.

My son is not seeing anyone except us for over a month now and is getting really tired and a little depressed.

We try to get creative, we will manage it by doing things together and having some quality time on our own when needed.

I cook and bake so I have some recipes to post and I have plenty of time to post them!

Time to cancel the phrase ” I have no time for blog”.

Gyoza are my favourite Japanese food, I could eat a wagon of them.

Asian restaurants closed at the very first of this situation because of the lack of customers as the virus came from China ( of course there was no chance to get the virus from restaurants but people can be so deeply idiots!).

I was craving some good dumplings, I used to make gyoza at home in the past but I’ve lost the recipe I usually used so I checked Chef Hiro page and I found a perfect one!

Chef Hiro is a Japanese chef very famous in Italy.

He is a tv face, always bright, lovely and funny.

Oh if you don’t know how to close your gyoza check this video: it’s very clear ( but you have to make some to make them so beautiful LOL!).

Enjoy his recipe!

Gyoza, Japanese grilled dumplings.

Servings: 10


For the dough:

  • 240 g all purpose flour
  • 180 g boiling water
  • potato starch( to dust the surface)

For the filling:

  • 200 g minced pork
  • 160 g Japanese cabbage
  • 60 g chives
  • 2 cm piece of ginger
  • 1 clove garlic ( optional)
  • salt and pepper
  • 1 tbsp soy sauce
  • 1 tbsp sake ( optional)
  • 1 tbsp sesame oil (or canola)

For the sauce:

  • 50 g soy sauce
  • 40 g rice vinegar
  • chili oil


For the dough:

  • Mix water with flour with a spatula until it's cold enough to be kneaded by hand.
    Knead for about 10 minutes and wrap in cling film.

For the filling:

  • Chop finely cabbage and chives, add grated ginger and garlic, mix everything with minced pork.
    Adjust salt and pepper, add soy sauce, sake and sesame oil.
    Mix everything well.
  • Make pieces of dough of about 10-12 g each, spread them round shaped helping yourself with some potato starch if the dough is sticky.
    Put a spoonful of filling on the dough disk and close making pleats ( how to make them is far easier to see than to explain, you can watch the video I added in the post above).
  • Put the dumplings into a pan greas with oil.
    Let the bottom fry for a minute then add some water ( enough to reach half the height of the gyoza), cover with a lid and let it simmer until gyoza are done and all the water is evaporated.
    If the water evaporate before gyoza are cooked add some, little by little.
  • When ready remove the lid, drizzle with some sesame oil, let the bottom fry a little more and be sure all the water is evaporated.
    Serve hot.
  • Mix all the ingredients to make the sauce; if you don't have all of them you can dip them in plain soy sauce.


With this recipe you can make about 40 gyoza. 
You can freeze them before cooking to have them ready whenever you want.
Do not defreeze them before cooking, just extend the cooking time.
Gyoza, Japanese grilled dumplings.

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