Homemade Japanese Gyozas

Want to eat Gyozas at home? 

I know you French love it! The problem is that it seems complicated to do, but don't worry I explain everything here with photos. You will see that it is not that difficult. It’s even great fun to do with your family or guests. You will be a Gyoza master by the end of this recipe :)

Ingredients: approximately 100 pieces of Gyoza / for 10 people

(You can freeze some if the quantity is too large)

• 500g of sausage meat

• 500g of vegetables
– 10 stalks of garlic leaf* (or 3 stalks of spring onions)
– 8 Chinese cabbage leaves (approximately)

• 20g of pureed ginger
• 20g chopped garlic: 3 cloves of garlic


• 3 tablespoons of oyster sauce*
• 3 tbsp of white wine
• 3 tablespoons of soy sauce
• 3 tbsp sesame oil

• 100 sheets of Gyoza dough* to form the ravioli.
• Potato starch (Katakuriko) / or corn (Maïzena)


Cut the vegetables into very small pieces.


The joke

In a salad bowl, mix the sausage meat well.

First add all the liquid ingredients, then add all the vegetables (ginger, garlic, Chinese cabbage, garlic leaf) and mix well.


Shaping the ravioli


– A bowl of cold water within reach.
– Plates sprinkled with potato starch.
Gyoza faits a la maison

1. Take a sheet of dough in the palm of your hand and place a good teaspoon of stuffing in the center of the sheet.

Fabrication Gyoza 1

2. Moisten the edge of the pastry sheet well with your index finger.

Fabrication Gyoza 2

3. Fold in half, close tightly with your fingers.
Pinch and make a small fold in the middle.

Fabrication Gyoza 1Fabrication Gyoza 4

4. Make the second fold on the left, and the third on the right.
Place on a plate sprinkled with starch.

Fabrication Gyoza 5Fabrication Gyoza 6

The more folds, the more beautiful your ravioli will be.

To cook these Gyozas, click on the link.

What is this ?

Garlic leaf*
A wild plant that goes by many names: wild garlic, wild garlic, broad-leaved garlic, petiolate garlic. It was widely used in Europe and Asia. You can eat its bulb and leaves as a vegetable or condiment. It is excellent raw in salads.
(link to Wikipedia)
You can find them in Chinese, Japanese or Korean grocery stores.

Oyster sauce*
A very popular condiment in Asia.
Its subtle taste, both sweet and salty, flavors a large number of dishes: meats, poultry, fish, seafood, vegetables, stir-fried noodles and rice.
(link to Wikipedia)
You can find them in Chinese, Japanese or Korean grocery stores.

Gyoza dough sheets*
Ravioli dough with wheat flour and potato (or corn) starch
You can find them in Chinese, Japanese or Korean grocery stores.

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