Gyoza with dipping sauce


250g Pork mince

250g Chicken mince

½ medium onion finely chopped

5 cloves garlic minced

2 tsp minced ginger

½ cup shredded carrot

2 cups wombok cabbage, finely sliced

1 tsp sesame oil

1 tsp salt

1 pkg round dumpling wrappers


  1. Add the ingredients into a large bowl and mix well
  2. Wet the edges of the dumpling wrappers
  3. Spoon 1-2 tbsp of filling into t he middle of the wrapper and fold over the wrapper
  4. Pinch the edges and make folds to seal the edges together
  5. Lay the gyoza on a lined tray as you finish the mix
  6. Steam the gyoza for 8-10 minutes
  7. Heat some oil in a pan and place the gyoza in and allow to colour
  8. Remove and serve with dipping sauce

Dipping Sauce

4 tbsp rice vinegar

4 tbsp soy sauce

2 garlic cloves pressed or finely chopped

1 tsp finely chopped or grated ginger

1 green onion finely sliced

1 tsp sesame oil

¼ tsp chili flakes

Combine and allow to sit for about 15 minutes before using