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Nappa Cabbage & Pork Gyoza with Chilli Soy Sauce

Updated: Jul 17, 2021

I love any kind of dumplings, especially those filled with meat and broth! Once you try this will fall in love with it, no more buying wrappers or frozen staff!

Nappa Cabbage & Pork Gyoza with Chilli Soy Sauce
Easy to make Nappa Cabbage & Pork Gyoza with Chilli Soy Sauce

Makes 35

Ingredients for the filling:

  • 400g (14.1oz) pork mince 10% fat

  • 400g (14.1oz) Nappa cabbage (1 medium)

  • 2 garlic cloves, minced

  • 40g (1.3oz) piece of ginger, minced

  • 2 spring onions thinly sliced

  • 2tbsp soy sauce

  • 1tbsp Mirin or Sake

  • 1/4tsp of salt

  • 1/2 tsp of sugar

  • 1tsp of black pepper

Ingredients for the dough:

  • 300g (10.6oz) plain flour

  • 150 (0.16 quarts) water room temp.

  • 3g (0.1oz) of salt.

Ingredients for the sauce:

  • 50ml (3tbsp) of sweet soy sauce (use half if using standard soy sauce)

  • 75ml (5tbsp) of sweet chilli sauce

  • few drops of lime juice


  1. Begin by making dough, combine all the ingredients until dough ball forms. Rest it under the bowl or clingfilm for about 15 minutes to relax the gluten.

  2. In the meantime chop the cabbage finely and mix with 1/4tsp of salt leave it in the bowl for around 10-15 minutes.

  3. Come back to your dough and kneed it with your hands for about 8 minutes or until nice and smooth. Cover and rest for another 30 minutes.

  4. Now you can finish your filling, mix pork mince with garlic, ginger, spring onions add all the seasoning. Add cabbage but make sure you squeeze it out of the water first.

  5. Cut the dough in four, take one part and keep the rest covered to prevent it from drying out. Roll the dough until 2,5mm (0.1inch) thick on a lightly floured surface (the dough needs to be thick enough to not break and hold the liquid inside that comes out of the meat).

  6. Use a round cutter or the glass 8cm (3inch) in diameter to cut the dough. Place a small ball of meat in the middle and crimp the edges ( you can use some water to help it glue together). Place ready-made dumplings on the cloth to prevent them from sticking and cover with another one to stop them from drying. Repeat until all dumplings are made.

  7. Boil dumplings in the water in small batches for about 5 minutes ( you can do a test one to adjust the timings). They usually start to float at the top when ready.

  8. Once boiled you can pan fry them with a little bit of oil to make them more crunchy, serve with the chilli soy sauce.

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