Pork and Shiitake Gyoza http://rasamalaysia.com/pork-and-shiitake-gyoza/
April 17th, 2013 15 Comments

Pork and Shiitake Gyoza

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Pork and Shiitake Gyoza


Pork and Shiitake Gyoza Recipe

Makes 24 dumplings | Prep Time: 30 Minutes | Cook Time: 10 Minutes


10 oz (300g) ground pork (80% lean, 20% fat preferred)
1/2 cup cabbage, finely chopped
1 stalk scallion, finely chopped
3-4 dried shiitake mushrooms or fresh shiitake mushrooms
1 pack gyoza wrapper
1 tablespoon oil
1/2 cup water, for steaming
1/4 cup water, for sealing


1 tablespoon cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sesame oil
3 dashes white pepper powder

Dipping Sauce:

4 tablespoons ponzu
1 teaspoon chili oil (optional)
1/2 teaspoon white sesame seeds


In a small bowl, soak the dried shiitake mushrooms with warm water until they turn soft. Squeeze the water dry, discard the stems and cut the mushrooms into very tiny pieces. If you use fresh shiitake, just discard the stems and diced finely.

Mix the Dipping Sauce ingredients in a small sauce dish and set aside.

Add the chopped cabbage, scallion, and mushrooms into the pork, stir to combine. Add all the ingredients in Seasonings and blend well.

Place a gyoza wrapper onto your palm and place 1 teaspoon of the filling in the middle of the wrapper.Lightly dab your index finger into the 1/4 cup of water and circle your finger all around the outer edge of the wrapper. Pleat and fold the wrapper (starting from one end to the other end). Make sure the gyoza is sealed tight. Repeat the same until the filling is used up.

Use a flat bottom pan to pan fry the gyoza on medium heat. Add 1 tablespoon of oil into the pan and place all gyoza in the pan and cover it with the lid. Pan-fry the gyoza for 5 minutes or until the bottoms turn brown. Add 1/2 cup of water into the pan and turn the heat to high immediately. Cover the lid to steam and cook the gyoza for another 3-4 minutes, or until the water dries out. Turn the heat to low and pan fry the gyoza for another 1 minute to crisp up the bottom. Transfer the gyoza out onto a plate and serve immediately with the dipping sauce.

Cook’s Note:

Depending on the size of your pan, you might have to pan-fry the gyoza in 2 to 3 batches.

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15 comments... read them below or add one

  1. Fern says:

    Pork and mushroom sounds yummy. I enjoy making dumplings, pleating them and all. Like arts and craft, but edible and delicious :)
    I usually freeze some because they make quite a big batch.

  2. i just reset my password and i still cannot log on to your website

  3. Brenda Rosario says:

    can I cook dumplings any other way besides frying them….

  4. Ken says:

    These are super———–Added some finely chopped prawns.

    I too have reset my password & can’t log on to your website & have trouble printing out your recipes.

  5. Jayne says:

    This looks really really good. I have a soft spot for wontons and gyozas. In fact, you inspired me to make my first batch some years ago. This seems simple enough. Chopped chives would be really good in here too!

  6. David Wright via Facebook says:

    Yes to both!

  7. Winston says:

    YUM! I’ve bookmarked this recipe because I can’t wait to try. I never knew that this was how gyoza was made (with special gyoza wrapper and adding water to pan after frying). Fav part has def got to be the dipping sauce too. Yay!

  8. nemike says:

    This sounds very good. Can’t wait to try it!

  9. Chez says:

    how far In advance can i make these ? & do they freeze & thaw well ?

  10. I love Gyoza but it has never occurred to me to try and make them myself. I have pinned the recipe and I will be giving them a go. I was recently in Malaysia and really should have contacted you about doing a food tour. We enjoyed our stay but I think we could have seen so much more if we had a foodie guide :)

  11. Pingback:Recipe : Pork and Shiitake Gyoza | Burp! Appetit

  12. Ele says:

    Do you have the recipe to make the gyoza skin/wrappers from scratch?

    Many thanks.

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