Pork Gyoza

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    429
based on 3 ratings

Loaded with pork, cabbage, chives and soy, these Japanese dumplings are so simple to make and are sure to impress your friends! This recipe makes 28 dumplings so you can always freeze half before steaming to keep your freezer stocked up. To get the traditional crisp-bottomed dumpling synonymous with gyoza, heat 1 tbsp vegetable oil in a frying pan over a medium heat and fry the bottom of the dumplings until crisp, then transfer to the steaming basket and continue as instructed.

recipe updated Apr 24, 2025

Ingredients

  • Cabbage icon
    Cabbage
    100 g
  • Fresh chives icon
    Fresh chives
    15 g
  • Ginger icon
    Ginger
    10 g
  • Garlic clove icon
    Garlic clove
    2
  • Water icon
    Water
    500 g
  • Salt icon
    Salt
    ½ teaspoon
  • Ground pork icon
    Ground pork
    250 g
  • Soy sauce icon
    Soy sauce
    ½ tablespoon
  • Corn flour icon
    Corn flour
    ¼ teaspoon
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Cornflour icon
    Cornflour
    1 teaspoon
  • Water icon
    Water
    as needed
  • Gyoza sheets icon
    Gyoza sheets
    28
  • Vegetable oil icon
    Vegetable oil
    1 teaspoon
  • Rayu icon
    Rayu
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Steaming basket - cooking chef xl
  • kCook icon Serving plate
  • kCook icon Small bowl

Step preview

  1. Add cabbage and salt to a clean bowl
  2. Mix until combined
  3. Set aside - 30 min
  4. Then squeeze out the cabbage to remove as much liquid as possible
  5. Transfer cabbage to Cooking Chef XL Bowl
  6. Attach the Creaming Beater
  7. Add ground pork, fresh chives, ginger, garlic clove, salt, soy sauce, corn flour and sesame oil to the Cooking Chef XL Bowl
  8. Lift the Cooking Chef head and fit the heat shield
  9. Mix with splashguard fitted until combined - 1 min, Speed 1
  10. Transfer mixture to bowl then set aside
  11. Sprinkle a clean baking tray with cornflour then set aside
  12. Add water to a clean small bowl
  13. Add gyoza sheets to a clean work surface
  14. Spoon 1 tablespoon of the pork mixture into the centre of each gyoza sheet
  15. Dip your finger into the bowl of water and moisten the edge of half of the wrapper
  16. Fold wrapper over and pinch four pleats to seal the dumpling
  17. Transfer shaped dough to baking tray
  18. Repeat the same with the remaining filling and gyoza wrappers
  19. Add water to the Cooking Chef XL Bowl
  20. Grease the Steaming basket with vegetable oil
  21. Transfer content of baking tray to Steaming basket
  22. Attach the steaming basket
  23. Steam - 10 min, 100°C
  24. Transfer content of Steaming basket to serving plate
  25. Repeat the same process with the remaining dumplings
  26. Add Rayu to a clean small bowl
  27. Serve
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