Try these Japanese-style dumplings, then check out these chicken thigh yakitori, spicy miso ramen and more Japanese recipes.


  • 350g white cabbage (about ½ a cabbage), finely shredded
  • 500g tofu or pork mince
  • 2 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp nanami chilli paste
  • 40-50 frozen round gyoza wrappers, defrosted
  • vegetable oil for frying
  • soy sauce or ponzu sauce for dipping


  • STEP 1

    Sprinkle 1 tsp of salt onto the cabbage and massage in with your hands for 45 seconds. Leave for 10 minutes to release some of its water, then press the cabbage into a sieve to remove the excess liquid.

  • STEP 2

    Mix together the mince, spring onions, garlic, cabbage and nanami until well combined.

  • STEP 3

    Take a gyoza wrapper and put a heaped tsp of the filling in the centre. Brush the edge of the wrapper with water, then bring the two sides together, pinching at the top to make a half-moon shape.

  • STEP 4

    Holding the top, pleat and pinch the wrappers on each side towards the middle, completely encasing the filling – wet the outside of the wrapper with a little water if needed.

  • STEP 5

    Heat some vegetable oil in a lidded frying pan over a high heat and fry the bottoms of the gyozas in batches for 2-3 minutes until crisp.

  • STEP 6

    Carefully add 75ml of water to the pan and cover with a lid immediately. Let the gyozas steam for 4-5 minutes or until the water has evaporated, the fillings are cooked through and the bottoms are crispy. Repeat with the remaining gyozas. Serve with soy or ponzu for dipping, and a dot of nanami paste on top, if you like.

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