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Make These Juicy Gyoza Dumplings Today!

Yields1 ServingPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal.

To make the filling:
 1 carrot, peeled and trimmed
 1 thumb-sized bit of ginger, peeled
 300 g natural cashew nuts, soaked in hot water for 15 minutes
 140 g shiitake mushrooms, soaked, trimmed and quartered
 4 spring onions, trimmed and roughly chopped
 2 tbsp soy sauce
 ½ tsp pepper
 1 tbsp vegetable oil
 1 tbsp sesame oil
For the dipping sauce
 Prepare a dish of black vinegar with thinly sliced ginger

Fit your food processor with the coarse grating plate, shred the carrot and ginger.


Change to the knife blade. Add the cashews, mushrooms, spring onions, soy sauce, sesame oil and pepper.


Spoon 1 full teaspoon into the centre of your dumpling skin. Moisten the edge of the circle with a wet finger and pleat the dough from left to right, pinching it together to seal the goodness in. Do the same for all dumplings.


Heat your vegetable oil in a large frying pan over medium heat. Add the dumplings flat side down (the pleated edges face you). Fry them for about 2 minutes.


Pour in 5 tbsp of water and cover the pan. Turn the heat down low and let the dumplings steam for 5 minutes.


Serve with your dipping sauce and enjoy!