Pan fried pork and cabbage gyoza with dipping sauce
Crisp bottomed, juicy dumplings you fold at the table. Worth the effort for a lazy weekend.
- Time1 hr
- LevelMedium
- Costabout £3.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the pork, Chinese leaf, spring onions, garlic, ginger, first measure of soy sauce and the sesame oil in a bowl with your hands.
- 2
Put a heaped teaspoon of filling in the middle of a wrapper. Wet the edge with water, fold in half and pinch into small pleats. Repeat with all the wrappers.
- 3
Heat half the vegetable oil in a large lidded non stick frying pan over a medium high heat. Add half the gyoza, flat side down, and cook for 2 minutes until golden.
- 4
Pour in half the water, cover quickly and steam for 4 minutes until the wrappers look glossy and the pork is cooked through.
4 min - 5
Remove the lid and cook for 1 minute more until the water has gone and the bases crisp up. Repeat with the rest.
- 6
Mix the dipping soy sauce, rice vinegar and chilli. Serve alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.