Naughty or Nice: “Homemade” Gyoza

Isn’t it brilliant when you find out that something that looks impossible to make is actually incredibly simple? My most recent nomrevelation has been gyoza.

With the help of some handy ready-to-roll gyoza pasty discs that I found in Asia Market on Drury Street – amazingly named Happy Belly Gyoza Skins – it turns out making your own dumplings is a piece of cake.

I shared a recipe in Weekend’s Naughty or Nice column over the weekend, to correspond with Aoife B’s much less naughty Udon Noodles with Purple Sprouting Broccoli. The recipe, which you’ll find after the jump, uses pork meat to flavour the dumpings. I’ve since made them with leftover roast chicken meat and got my Roller Derby buddies Claire and Sara over after practice to help me roll them.

There’s a slight knack to rolling them but basically if you get the pastry to stick together, you don’t really have to worry about making them amazing. However, I have included the most incredimaze instructional video of all time at the bottom of the post. It’s from a Japanese TV programme called Cooking With Dog and it’s not what you think. I promise.

Homemade Gyoza (from Naughty or Nice April 14th)

As I said, I’ve made this a few times and have replaced the pork meat with shredded pieces of leftover roast chicken. I have also added a dash of fish sauce and a dash of brown rice vinegar to the filling and it totally rocked it.

2 tablespoons of toasted sesame oil (or regular olive oil)

A large handful, or about a third of a head, of finely shredded cabbage (use a grater to do this as you want the cabbage to be really thin)

1 carrot, peeled and finely sliced into small strips about 2cm long

One small onion, finely diced

One clove of garlic, finely diced

One tablespoon of chilli flakes

Six good quality pork sausages

One defrosted packet of gyoza skins (available in specialist Asian food stores)

One free-range eggs

Olive Oil

Start by frying a large handful of finely shredded cabbage, one chopped onion and one finely chopped clove of garlic in one tablespoon of toasted sesame oil over a medium to high heat. Add one teaspoon of chilli flakes and cook for five minutes, stirring so the vegetables cook evenly.

Meanwhile, remove the meat from six good quality pork sausages. Use your hands or a potato masher to bring together the sausage meat.

Add it to the frying pan and use a wooden spoon to separate the meat as it cooks with the vegetables. Cook for 15 minutes, or until the meat is browned and cooked through.

Get a 300g packet of defrosted gyoza skins and beat one free-range egg. Start assembling your gyoza by taking one gyoza skin and brushing the edges of it with beaten egg. Add one teaspoon of the sausage mix into the middle of the gyoza and then seal the edges, using your fingers to create a crimped edge. This will take a little bit of practice but it’s much easier than you might think. The main aim is that the gyoza are sealed.

Repeat until you have finished your sausage mixture. You should have between 20 and 24 gyoza.

To cook, heat 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the gyoza until lightly browned on all sides. Then transfer them to a saucepan with a small amount of water and steam the gyoza for a further 3 to 5 minutes, until the pastry is silky.

*Update* Conor Bofin pointed out that you can also steam the gyoza by adding a few tablespoons of water to the frying pan and covering with a lid. I followed this method the second time I made the gyoza and it’s much more straight forward to do this rather than messing with other saucepans.

Serve with soy sauce and a crisp green salad on the side.

And, as promised, here is that amazing instructional video, which will take the place of my usual Kitchen Tune.

Categories: Dinner


  1. They look so delicious and I’m surprised by how easy they are to make. Your photos are super, as always and I’ll have to to have a look at that video later!

    • They are amazingly simple to make! As long as you get the little wrappers there is nothing too it. And might I say that little hands would make great work of them so the kids would love them as well I’d say! :)

  2. I was lucky enough to have Clare K. come over to my house when she still lived in Drogheda and make these – she made them look so easy! And so, so delicious.

    • Lucky you! They are super delicious. I’d recommend giving them a try at home, they were surprisingly straightforward to put together!

  3. Love and miss Gyoza dearly… I know how to make them at home! May be able to source the skins at the Asian market in Lim, if not I will come to Dublin! Great post Aoife! x

    • Definitely pick up a packet, they were amazingly simple to make! Well, once we had the gyoza skins that is :)

  4. They look delicious. I have a gyoza press somewhere i a drawer. It is a little plastic thing that makes forming them very easy. I have not made them in years. You can cook them on one pan by oiling one side of the gyoza and frying for a decent period. Then add a couple of tablespoons of water to the pan and pop on a lid. This steams the upper part and gives a lovely contrast to the near burnt crispy base. I have to make them now….

    • Hi Conor, you’re absolutely right about adding the water to the frying pan. I did that the second time I made them and it was much more straightforward. Must add that to this recipe. I have also heard about the gyoza press. Must invest in one!

  5. Heh heh! Definitely a good investment Conor, although I quite like doing them by hand. Even if they’re all totally wonky. Definitely going to keep an eye out for one though.

  6. Definitely going to have to do this sometime. Can’t get enough of gyoza whenever I go to Yamamori’s :D

    • Do it! I was surprised at how easy the pastry was to work with. Let me know when you give it a go and how it works out for you!

  7. Ugh, you didn’t make gyoza, you made something using gyoza wrappers.

    Gyoza are strictly ground pork meat (not sausage meat!) & cabbage. Your concoction would be akin to replacing chicken in a bacon & cabbage recipe.

    • Thanks for your comment, Jessica. As it was my first time using the gyoza wrappers, I thought I’d make it easier on myself by using really good quality sausage meat. I figured it would be really hard to handle the gyoza wrappers but in actual fact it was really simple! The second time around I used some leftover chicken as I thought they’d taste really lovely in the gyoza wrappers. So, perhaps I didn’t make super authentic gyoza but I made some really yummy dumplings regardless. But thanks for pointing out the errors of my culinary ways! :)

  8. How many gyoza do the recipe ingredients make?

  9. Apologies; I’ve seen the answer under the picture. 20 a 24!