I went on a bit of a Chinese food kick a few months ago, which including buying these gyoza wrappers in Chinatown. They have been sitting forlorn in my freezer ever since. When I fancied cooking a while ago, I remembered my enthusiasm and determined to finally use them. Here’s what I ended up with.


Pleased though I was, it took me about four hours to make 50 gyoza, which is incredibly time-intensive for about five meals. On the plus side, these froze very well and were even nice cold. You have been warned. My recipe is adapted from this one.


  • 1 small cabbage, grated (about 2 cups)
  • 1 carrot, grated
  • 4 spring onions (1/2 onion/2 shallots) finely sliced
  • 2 cloves garlic, finely chopped
  • 1 inch of root ginger, finely chopped
  • 6 sausages, meat squeezed from skin, or about 500g pork mince
  • 1 egg
  • 2-3tbsp dark soy sauce
  • 1tsp shao xing wine (optional)
  • 1 small tin water chestnuts (optional), chopped
  • 1tbsp sesame oil
  • Salt and pepper
  • A packet of round gyoza wrappers
  • Oil for frying

You will also need a wok (or frying pan) and a steamer


  1. If your wrappers are frozen, leave them out on the counter top for about half an hour before you start your prep.
  2. Mix together all of the ingredients in a large bowl. Be thorough. Add the soy sauce and wine last and slowly- if the mixture starts looking too wet, then you’ve put in enough!
  3. Put a small bowl of warm water next to where you’ll be working.
  4. Peel off the top gyoza wrapper. I always find that the top one tends to tear or look dodgy. If this is the case, discard it.
  5. Place the first nice wrapper on the palm of your left hand (if you’re a rightie).
  6. Add a rounded tablespoon of your pork mixture to the centre.
  7. Ready for folding
  8. Dampen the edge of the wrapper with water. You can see that I’ve already done this in the picture above.
  9. Now fold the wrapper in half and pinch around the edge to seal. This is quite tricky, but YouTube has some helpful videos.
  10. Fancy folding
  11. Once you’ve folded all your gzyoza, heat a tablespoon of oil in your wok and brown the gyoza on each side for a couple of minutes, then transfer to your steamer for about 6-10 mins, until the filling is thoroughly cooked.
  12. These are really nice served with sweet chili sauce.