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Pork and Chives Gyoza


- 300g minced pork

- 1pkt chives, rinsed and chopped

- 1tsp grated ginger

- 1tbsp finely chopped garlic

- 2tbsp pork lard oil

- 1tbsp soy sauce

- 1tsp chicken powder

- 4tbsp broth / stock / water


1. Mix all ingredients together.

2. Grab a wrapper skin, add a tbsp of filling in the center and wrap it up. Lightly damp the edges with water to seal it up. Water acts as an adhesive. Repeat for the rest.

3. Heat up a non-stick frying pan with some oil. Arrange dumplings on pan, flat side down.

4. When the bottom has start to turn slightly browned, add in about 1/4-1/2 cup of water and cook covered for about 5-10mins to steam the dumplings, or till all the water has evaporated.

Adapted from


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