Quick recap if you missed my post yesterday. I went to a cooking class with Continental, was inspired to try some of the creations at home, cooked the Mexican Tortilla Stack on Wednesday night and last night I tried my hand at Japanese Gyoza. Got it?

I am a Japanese food lover from way back and have had many a Japanese cooking experience. I was excited to try the Continental gyoza recipe as they are one of my favourite foods. You will notice in this recipe that you make your own dough to roll out the wrappers. I was a bit daunted by this as I’m not very good with the fiddly stuff. I should have been daunted as this was a complete and utter disaster for me. But fear not, after sending hubby to Woolworths to pick up some Gow Gee Wrappers we were on our way again.

This recipe is probably one of the tastiest gyoza I have tried and it was so ridiculously easy. Forget having to buy bottles of different ingredients to add the flavour, the Continental Chow Mein Mince packs such a flavour punch you will be salivating for days after just thinking about it. This is one recipe I will definitely be adding to my recipe collection. You also may spot in the picture of the ingredients that I used regular cabbage. My Woolworths didn’t have any Wombok in at the time so I substituted and it didn’t seem to make any difference. I also just used regular soy sauce for the dipping sauce as I didn’t have any black vinegar to add. Again this was just as tasty.

Finally, a tip for those of you who are just as terrible as me at making food look nice. Folding the dumplings is always a task that takes such time and effort for me and I usually end up with dumplings that look like they were folded by a three-year-old. A few years ago I bought a dumpling press. It is just a plastic contraption that pleats the gyoza for you and it made my gyoza experiences that much more pleasant. You can thank me later!

Japanese gyoza

Serves 8

Prep time: 40 minutes
Cooking time: 10 minutes



Makes 50 at 12g each

280ml water

400g flour



400g pork mince

4 leaves Wombok Cabbage, chopped

4 coriander stem, chopped

1 packet Continental Chow Mein recipe base

2 tsp sesame oil



Dipping Sauce

Soya sauce

Black vinegar



  1. To make the dough – mix the water and flour. This will create dough which is not sticky but as soft as an ear lobe. Cover the dough with a wet towel and let it stand for several minutes.
  1. Slice the cabbage finely and sprinkle with 1 teaspoon of salt, set aside for 5 minutes then squeeze the cabbage to remove any liquid.
  2. Mix together the pork, cabbage, coriander, recipe base and sesame oil.
  3. Separate the dough into 50 pieces. Roll each of them to very thin discs with a diameter of 10cm. The middle of each disc should be a little bit thicker than the edge.
  4. Add a teaspoon of filling to each disc of dough. Moisten the edge of half the disc with water. To seal the gyoza pleat one edge about 5-6 times joining it to a flat edge of the gyoza.
  5. Fry the gyoza in a little hot oil until the bottoms are brown, add 20ml of water and cover to steam. Keep the heat high and wait until all the water has evaporated. Remove lid, dry the gyoza over the heat and serve.
  6. For the dipping sauce, mix equal amounts of soya sauce and black vinegar together.

Cooking with Continental: Japanese Gyoza final product


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