Pork and Chive Yaki Gyozas

Pocket-sized parcels bursting with marinaded minced pork and chive, it's no wonder why gyozas 餃子 are a favourite here. During the 1930's, Japan brought back these precious dumplings from China and since then have created our beloved yaki gyoza - first pan-seared to get that crispy bottom then finished off by steaming in the same frying pan. If you're looking to sneak more vegetables in your (... or your children's) diet try substituting the pork with diced Chinese cabbage and fresh shiitake mushrooms - just be sure to fry the veggie mixture for about 3 minutes with the same condiments before popping them onto the gyoza wrappers. This is also a fantastic activity for those who want to easily up their culinary skills.

If you're looking for a quicker bite to eat we stock frozen 'ready to cook' Ajinomoto gyozas with plenty of different fillings - be sure to check out our freezer section.

  • 1 package Imperial Dragon gyoza wrappers (freezer section)
  • 500g pork mince
  • 150g chives, diced
  • 2 scallions, white part only, chopped
  • 1 cm fresh ginger, diced
  • 2 eggs, beaten
  • 2 tsp sesame oil
  • 1 tsp Shaoxing wine
  • 1 tsp dark soy sauce
  • 1 tbsp vegetable oil
  • small bowl of water to seal the gyozas
  • another 100ml water to steam the gyozas

What to do:
  1. In a large bowl, add the pork mince, chives, scallions, ginger, eggs, sesame oil, Shaoxing wine, soy sauce then mix. Mixing longer creates more air and the mixture will become fluffy and light the more this happens. Let this sit in the fridge for 10 minutes

       2. Take one gyoza wrapper and using a teaspoon, spoon one heaped teaspoon of the filling onto the middle of wrapper

        3. Seal the wrapper with some water on the entire edge

       4. Fold the wrapper in half and press out any air pockets

       5. Then crinkle the edges by bunching them on top of one another

        6. Heat a large saucepan (with a lid) on medium heat with the vegetable oil

        7. Place the gyozas on the pan (bottom-side down) and let it sear for 1 minute

        8. Add the 100ml of water then immediately cover with a lid. Let it steam for 3 minutes

        9. Serve with sriracha, chilli oil or soy sauce

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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