10:34 pm on 4 September 2006

(Makes about 30)


  • 200g chicken mince, lean
  • 200g pork mince
  • 2 teaspoons grated fresh ginger
  • 3 cloves garlic, crushed
  • 2 spring onions, chopped finely
  • 1 ½ teaspoons salt
  • pepper to taste
  • 200g packet gyoza wrappers
  • Vegetable oil for frying
  • Sesame oil


Combine the first seven ingredients, and mix well using your hands. Lay the gyoza wrappers out 4 or 5 at a time, and brush the edges with water. Using a teaspoon, place a small amount of the mince mixture onto each round. Pull the edges, either side, up to the middle and create a pleated seem. Repeat procedure until all the mixture or wrappers are gone.

Fry the dumplings in a non stick frying pan with a small amount of vegetable oil, you may need to do this in two or three batches. Place them flat-side-down, and cook until bottoms are golden brown, being careful not to let them stick.

Meanwhile boil a cup of water with 4 tablespoons of vegetable oil and a dash of sesame oil. Pour half of the water/oil into the pan with the dumplings, and place the lid on. Continue to cook for about 8-10 minutes then remove the lid, increase the heat and cook until all the liquid has almost evaporated. Repeat this process with remaining dumplings.

Serve hot with dipping sauce.


1 lemon, juice only

½ cup mirin

¼ cup Japanese soy sauce

Fresh or dried chilli to taste


Combine ingredients.

Serve with Gyoza.

Suggested Wines to Go With Today's Recipe

Pinot Gris:

Glazebrook Hawkes Bay 2006

Lawsons Dry Hills 2006

Villa Maria Private Bin 2006

Clayridge 2006


Montana Terroir Riverpoint 2005

Villa Maria Private Bin 2006

Seresin Marlborough 2005

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