Gyoza, otherwise known as ‘pot stickers’, are traditional Chinese dumplings that have become very popular in Japan.

Japanese gyoza ravioli with vegetable quinoa filling, vegan, dough is made of Einkorn, spelt and semolina flour
Serves:  6-8
Fresh from the garden:  Cabbage, carrots, celery, chilli, garlic, onions
Season:  All

After a bit of practice, these are quick and simple to make. Gyoza or ‘gow gee’ wrappers are round and white rather than yellow like won ton wrappers, and can be found in most supermarkets.


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • For the gyoza:
  • For the gyoza sauce:
  • Equipment

    What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. If using the food processor to finely chop the ingredients, use a clean towel to gently squeeze the mixture to remove excess moisture.

  • 3. Transfer vegetable mixture to the large bowl and mix in the water chestnuts, cornflour, soy sauce, sesame oil, salt, sugar and white pepper.

  • 4. Place a teaspoon of the filling in the centre of each gyoza skin. Moisten one edge with water, then fold the opposite edge over and press down to seal the gyoza into a neat crescent.

  • 5. Heat the frying pan over medium heat, then add 1 teaspoon of sunflower oil. Place some of the dumplings in the pan (don’t overcrowd, they should not be touching) and cook for 2 minutes over low heat until just beginning to brown.

  • 6. Add 1 tablespoon of water and immediately cover the pan with the lid.

  • 7. Cook for two minutes, remove from heat and rest in pan for one more minute.

  • 8. Repeat with remaining gyoza until all are cooked.

  • 9. To make the gyoza sauce, place the sugar and vinegar in the small pot over a low heat and stir until sugar is dissolved. Combine all of the ingredients together, mix well and allow to cool before serving.

  • 10. Serve the gyoza with the sauce in small bowls.

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