Pork Gyoza (Pot Sticker Dumplings)

Recipe by Ferng
READY IN: 30mins


  • 1
    egg, beaten
  • 1 12
    inches minced ginger
  • 1
    tablespoon sweet chili sauce
  • 1
    tablespoon light soy sauce
  • 12
    teaspoon sesame oil
  • 25
    dumpling wrappers
  • vegetable oil (for frying)
  • For the dipping sauce (per person)
  • 1
    teaspoon soy sauce
  • 1
    teaspoon rice wine vinegar
  • 3
    drops sesame oil
  • minced ginger (to garnish)


  • Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
  • Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
  • Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
  • Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
  • Remove and served with the dipping sauce.
  • For the sauce:
  • Combine the sauce ingredients and garnish with the chopped ginger.