Longevity Okinawan Gyoza Recipe

Gyoza or sometimes known as Japanese potsticker is a very popular dumpling which are usually served as an appetizer.


Filling Ingredients

  • 2-3 leaves Chinese cabbage

  • 2-3 shittake mushrooms

  • 1 large green onion

  • 1/2 bunch Nira (also known Garlic chives or Chinese chives or Kucai in Malay)

  • 1 clove garlic

  • 1/2 piece small ginger

  • 1/2 tsp white pepper

  • 1 tsp salt

  • 1/2 tbsp peanut oil

  • 1/2 tbsp sesame oil

  • 1/2 lb ground pork


  • Gyoza skins

  • 1 1/2 tbsp water

  • Oil for frying


  1. Mince Chinese cabbage, mushrooms, onion, Nira and garlic then grate the ginger.

  2. Place minced cabbage into a bowl and pour boiling water over it.  Allow to stand for about 1/2 min.  Drain well and then pour cold water to rinse it.

  3. Combine the rest of the ingredients with the cabbage and mix well

  4. Take a piece of gyoza skin and place 1 tablespoon of fillings in the centre.  Fold the gyoza skin in half over the filling and pinch it in the center.  Make pleats in the top part of the gyoza skin making sure the pleats are pinched against the flat edge of the qyoza skin at the back.

  5. Add a small amount of oil into a frying pan and bring to heat.

  6. Put gyoza with the pleats facing upwards in the frying pan and fry over medium heat until lightly brown on the bottom flat side of the gyoza.

  7. Add 1 1/2 tablespoons of water to the frying pan, cover the pan until the upper part of the gyoza is steamed.

  8. Remove and serve with a dipping sauce of soy and sesame oil or a dipping sauce of soy and rice vinegar

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