Handmade Pork Gyoza

Chris and I have made enough meals this past year to be comfortable with our cooking abilities. I can honestly say that we’ve made huge progress and the kitchen is now our creative space together. We wanted to be more hands on with our food so our past recipes have been more technical.

Fried wontons or dumplings have always been a common dish in both our households. I grew up helping my mom peel wonton wrappers and fold dumplings. This recipe was both nostalgic and bittersweet. It reminded me that I’ve come a long way and also that I’m no longer a kid anymore. I have responsibilities now and I’m in charge of taking care of myself and later on, for my own children and husband.

This recipe was super fun to make and very interactive. What you’ll need are:


  • 1-2 packages of gyoza wrappers (makes about 45-50 gyoza)
  • 2-3 pounds of ground pork
  • Green onion
  • Minced garlic
  • Minced ginger (recommended)
  • Soy Sauce
  • Sesame oil
  • Chinese 5 spice powder

Processed with VSCOcam with a6 preset


To make filling:

  • Chop green onion
  • Combine ground pork, green onion, minced garlic and ginger into a large mixing bowl
  • Add in about 1/2 cup of soy sauce and 2 tablespoons of five spice powder
  • Drizzle in some sesame oil
  • Salt and Pepper if desired
  • Using your hands, mix everything together making sure all the onion and garlic get incorporated with the meat.

To make gyoza:

  • Separate the gyoza skins
  • Add about a spoonful of filling into the center of the gyoza skin
  • Use water to wet the round edges at the end of the skin
  • Fold the skin so that all the edges meet and you get a perfect crescent
  • Pleat the edges by making small alternating folds!

To fry the gyoza, use some vegetable oil on a non-stick skillet. Fry each gyoza for about 2 minutes on each side.

Serve with gyoza dipping sauce or some soy sauce!

Processed with VSCOcam with a6 preset

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