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Prep Time:

20 Minutes

Cook Time:

30 Minutes


20 gyoza- 4 people





  • 1/2 onion

  • 10g fresh ginger

  • 200g pork loin

  • 280g chinese cabbage

  • 100g leeks

  • 100g water

  • 1 tsp sugar

  • 2 tbsp soja sauce

  • 1 tbsp sesame oil

  • salt


  • 20 gyoza wrappers

  • 2 tbsp oil


  • 3 tbsp soja sauce

  • 1 tbsp rice vinegar



Step 1:

Chop the onion, ginger, and meat and reserve.

Chop the cabbage and the leek. Put in a pot with the water, and cook for 6 minutes or until tender.

Step 2:

Drain your vegetables and press them down to remove the excess water.

Step 3:

Using a mixer, mix your cooked vegetables, chopped meat/ onion/ginger, sugar, salt, soja sauce, and sesame oil, on medium speed for 5 seconds.

Step 6:

Leave your filling to rest for 30 minutes in the fridge.


Step 7:

Put your gyoza wrappers on a sheet of baking paper.

Humidify the edges of 1/2 of the disc.

Add 1 tsp of the filling in the center of the disc.

Close the wrapper on top of the filling by bringing 2 sides of the disc together, while welding the edges by pinching them to create small folds on one side.


Step 8:

Line your bamboo steamer with baking paper and place your gyoza inside. Place your steamer in a pot over steaming water and cook for 3 min, or until the wrappers become translucent.

Step 9:

Using Avere's soaking method, wet another sheet of baking paper and line a pan with it.

Add 2 tbsp of oil and put your pan on high heat.

Put the gyoza on the baking paper and fry for 5 min to give your gyoza a golden, crispy texture.

Step 10:

Serve while it is still hot.


Step 11:

Mix together the soja sauce, and rice vinegar.

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