Gyoza (Japanese dumplings)

Gyoza (Japanese dumplings)

Total: 1 hr 20 min. | Active: 1 hr
Nutritional value / piece: 74 kcal
, Fat: 3 g
, Carbohydrate: 8 g
, Protein: 4 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
1 pinch salt
1 ¼ dl water


1 tbsp toasted sesame oil
1 garlic clove, finely chopped
1 red chilli, deseeded, finely chopped
1 tsp ginger, finely grated
200 g minced meat (pork)
80 g shelled, raw prawns, finely chopped
150 g Chinese cabbage, thinly sliced
100 g carrots, finely chopped
1 spring onion incl. green part incl. green part, cut into thin rings (incl. green part)
1 tbsp black sesame seeds
3 tbsp soy sauce
2 tbsp lime juice

To cook/steam

toasted sesame oil for frying
2 dl water
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How it's done

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Mix the flour and salt in a bowl. Pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.


Heat the oil in a frying pan, sauté the garlic, chilli and ginger, add the mince and prawns, cook briefly. Add the cabbage, carrots, spring onions and sesame, cook for approx. 3 mins. Add the soy sauce and lime juice, mix.

To shape

Shape the dough into 2 rolls, each approx. 20 cm. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter). Place 1 tablespoon of filling in the centre of each piece of dough, brush with a little water, press the edges together using your thumb and forefinger.

To cook/steam

Heat a little oil in a wide non-stick frying pan. Fry the gyoza in batches for approx. 3 mins. Add 100 ml of water per batch, cover and steam for approx. 6 mins.; do not lift the lid.

Good to know
Serve with: Soy sauce


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