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Japanese GYOZA (Dumplings)

Prep 25m
Cook 20m
Total 45m
Appetizer
Side

Ingredients

40 servings

Filling

Gyoza

Dipping Sauce

Steps

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

  • Calories 107kcal 5%
  • Fat 4g 6%
  • Saturated Fat 1g 5%
  • Carbohydrates 14g 4%
  • Fiber 1g 4%
  • Sugar 1g 2%
  • Protein 5g 10%
  • Cholesterol 22mg 7%
  • Sodium 254mg 10%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Garlic chives is the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.

2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).

They usually come in packs of 30 so you will need 2 packets.

3. FREEZING:In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won’t burn the underside because you add a bit of extra water.

REFRIGERATION: Same as frozen but won’t require longer cook time / extra water.

4. Nutrition per piece, assuming 40 (largish) pieces.

Imported & edited by @moondance_lk

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