Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Gyoza Recipe
    Lost? Site Map

    Pork Gyoza

    Pork Gyoza. Photo by oh noel!

    1/1 Photo of Pork Gyoza

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    oh noel!'s Note:

    Authentic Japanese recipe for these delicious dumplings! Your going to love this one. Don't forget the sauce!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    For dumplings

    • 20 gyoza skins
    • 2 tablespoons vegetable oil
    • 1/4 cup water


    1. 1
      Combine all filling ingredients in a bowl and mix well by hand.
    2. 2
      Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top.
    3. 3
      Heat oil in a frying pan. Put gyoza in the pan and fry on high heat for a min until the bottoms become brown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.
    4. 4
      Serve warm with gyoza sauce. Can be found in Asian food stores.

    Ratings & Reviews:

    • on May 24, 2008


      These are good gyoza and easy to make. In place of the cabbage and carrots, I used a half bag of coleslaw mix that needed to be used up. I also used a little extra sesame oil. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2008


      These are excellent! I made a whole pile of them and put them on a tray in the freezer and then into a freezer bag. They are great appies and great for when guests come over! I found a great video on that shows how to fold them too, it's called "How to Make Gyoza" by yongfook. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2007



    Nutritional Facts for Pork Gyoza

    Serving Size: 1 (100 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.7
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 5.5 g
    Cholesterol 40.9 mg
    Sodium 206.9 mg
    Total Carbohydrate 2.7 g
    Dietary Fiber 0.4 g
    Sugars 1.7 g
    Protein 10.1 g

    The following items or measurements are not included:

    gyoza skins

    Ideas from


    Over 475,000 Recipes Network of Sites