Super Juicy Gyoza

melt in your mouth

Jiaozi is originally from China. It's soft boiled dumplings. Japanese gave a little twist and it became the worlds favourite Gyoza, a pan fried style, juicy inside, crispy and golden brown on the outside. It's an ideal meal for beer lovers. You need a good skill for folding so get creative! Kids can have some fun in the kitchen too. Try our super juicy Gyoza with Wagyu tallow.  Itadakimasu.



  • 100g Wagyu Tallow (minced)

  • 200g Pork Mince

  • 3 Large Leaves of Cabbages or Chinese Leaf (roughly chopped)

  • 4 Chinese Chives or Spring Onions(roughly chopped)

  • 20 Gyoza Skins

  • 1 tbsp Soy Sauce

  • 1 tbsp Sake or White Wine

  • 1 tsp Sesame Oil

  • 1 tsp Sugar

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 1 tbsp Ginger (minced)

  • 1 tbsp Garlic (minced)

  • 1 tbsp Oil

  • 100ml Water


  1. Mix the Wagyu tallow, pork, cabbages, chives, soy sauce, sake, sesame oil, sugar, salt, ginger, garlic together in a large mixing bowl until it turns into a gloopy paste. Keep it in a fridge for 30mins.

  2. Hold a gyoza skin in the palm of your non dominant hand and add one teaspoon of the filling mixture onto the centre. Wet the edges with water using your fingertip. Fold the wrapper in half over the filling. Pinch it in the centre with your fingers and create a pleat, then press each pleat against the opposite flat side of the skin. Each gyoza should have around 6 pleats. Transfer it to a plate and put the cling film over it to not to be dried.

  3. Repeat the step 3 with the remaining ingredients.

  4. Heat the oil in a large frying pan over a high heat. Transfer the gyoza in the pan. Leave tiny space between each one. Cook for 2 mins until the bottoms are golden-brown.

Add the water to the pan and cover with a lid or a sheet of foil. Cook over a medium heat until the water has evaporated. Add 1 tbsp of plain flour in the water and mix well if you like extra crispy.


For the dipping sauce, add 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sesame oil and 1 tsp of chilli oil in a bowl and mix well.