Pot Stickers (Fried Gyoza)

So after posting a photo of the gyoza I made the other night a few people have asked for the recipe. We like making this one at home as the kids enjoy helping to make the little dumplings. It’s also a good way of hiding some veggies inside the mixture. We usually serve these with steamed bok choy with a drizzle of oyster sauce and rice. You can mix up the recipe and add carrots or other veg too if you like.





400g pork or chicken mince

2 shallots

100g green cabbage

2 cloves garlic (crushed)

1.5cm ginger (grated)

1Tbs sweet chilli sauce

1Tbs kecap manis (sweet soy)

1Tbs oyster sauce

2tsp Chinese cooking wine

1 pkt gow gee wrappers

Dipping Sauce

1 part soy sauce

1 part kecap manis (sweet soy)

1 part sweet chilli sauce



  1. Dice or blitz the shallots and cabbage until fine and mix all ingredients together in a bowl
  2. Take a teaspoon of the mixture and place in the centre of a gow gee wrapper, wet the edges of the wrapper and fold in half to make a dumpling, pinch the edges to seal
  3. Once all dumplings are made, steam for 8 to 10 minutes or until meat is cooked, while cooking heat a large pan with a little oil to med / high.
  4. Transfer dumping to the pan and cook until golden on one side
  5. Combine all ingredients for the dipping sauce and stir together

Serve with rice and steamed greens



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