Japanese Dumplings

3:10 pm on 9 March 2012

Servings: 4 - 6
Preparation Time: 20 minutes
Cooking Time: 6 minutes


  • 1 packet of Gyoza wrappers


  • 400 g lean pork/chicken mince
  • 1 bunch of flat chive, finely chopped
  • 1/4 cabbage, finely chopped and put salt over to
  • take moisture out
  • 4 dried shiitake mushroom, soaked in water and chopped finely
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • 2 tbsp Sesame oil
  • salt

Dipping Sauce (per serve):

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • La-yu (chili oil) - optional


1. In a medium bowl combine mince, flat chive, cabbage, shiitake mushroom, ginger, soy sauce, sesame oil and salt and mix well.

2. Place a Gyoza wrapper on one hand and put a teaspoonful of the mix in the center of the wrapper.

3. Brush top half of the edge with cold water

4. Make a semicircle, pleat the front side of the wrapper and seal the top.

5. Place a large frying pan over a high heat, add sesame oil and place gyoza dumplings.

6. Add 3/4 cup water, cover with lit and cook on medium heat for about 6-7 minutes or until dumplings are cooked.

7. Serve with dipping sauce

From Afternoons with Jesse Mulligan

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