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  • 300g Minced Meat - rinsed under tap

  • 80g Finely Chopped Cabbage

  • 80g Finely Chopped Yellow Onion

  • 80g Chopped Spring Onion/Chive

  • 2tbsp Minced Ginger

  • 2tbsp Minced Garlic

  • 1/2 Beaten Egg

  • 75ml Light Soy Sauce

  • 1tbsp Sesame Oil + extra for drizzling

  • Ground Pepper

  • 1 Pack (200g) Gyoza Wrappers

  • Cooking Oil

  • Black Vinegar with Julienned Ginger - to serve

  • Chopped Spring Onion - to garnish


  1. Combine meat, cabbage, onion, spring onion/chive, ginger, garlic, soy sauce, sesame oil and pepper in a big bowl. Mix well.

  2. Add in egg and mix well.

  3. Using a dinner spoon, scoop out one flat spoonful of filling (pink) and place it onto a sheet of gyoza wrapper as shown (note: gyoza wrapper is oval shape). Dap some water (blue) onto the edge of the wrapper, fold and seal up (water acts as an adhesive).

  1. Make some crease along the top to make the gyoza look prettier. Place it on a metal tray and gently position the top part to the center.

  2. Place gyoza in a single layer, DO NOT overlap them. Freeze them until they turn dry and hard.

  3. Heat up a non-stick frying pan (with lid), add in some oil. Place frozen gyoza into pan. When the bottom turns golden brown, pour in enough water to immerse the gyozas one-third thru. Let simmer covered until the water evapourates, about 5 - 7mins (if lid does not have holes, leave a small crack to let steam out).

  4. Check if gyoza skin is fully cooked. If not, add a little more water and cont simmering. If yes, drizzle sesame oil over and transfer gyozas to a serving plate, golden side facing up.

  5. Sprinkle spring onion over and serve with vinegar.

  6. *If gyozas are too bland, mix some light soy sauce into the vinegar.

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