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The Secret To Making Gyoza That Kids Will Love
PHOTO BY At Maculangan. PROP STYLING: Angelo Comsti. Props from Rustan’s
  • Be it in little food stalls or in fine dining restaurants, these tasty little potstickers are always a delight to eat. Now the secret to a good gyoza is in the wrapper--roll them out as thinly as possible to get that perfectly crunchy-chewy bite, a characteristic that we think the kids will love (they love to hear that crunch!). 

    Prep Time 1 hour and 30 minutes 
    Cooking Time 15 minutes 
    Yield 40 pieces

    Here's what you'll need:
    1/2 tablespoon salt
    2 cups chopped Chinese cabbage (Baguio petsay)
    220 grams ground pork
    2 tablespoons minced ginger
    2 tablespoons minced garlic
    3 tablespoons sesame oil
    1 1/2 tablespoons light soy sauce
    1 egg
    4 cups all-purpose flour
    1 teaspoon salt
    2 cups boiling water
    2 tablespoons oil, for frying, divided
    Vinegar-soy sauce dipping sauce, to serve

    Make it!

    1 Make the filling: Sprinkle salt on cabbage and let stand for 30 minutes. Squeeze cabbage to remove water. Place cabbage in a large bowl, and add in the rest of the ingredients. Mix well.

    2 Make the wrapper: In a large bowl, mix flour and salt. Add water slowly, 1/3 cup at a time. Mix until a ball is formed. When the dough is not too hot to handle, transfer to a floured surface and knead until dough becomes smooth and elastic, about 10 to 15 minutes. Place dough in a bowl and cover with a damp cloth. Let it rest for 1 hour. On a floured surface, form dough into a 1-inch diameter roll. Cut into 1/2-inch pieces and flatten with your palm. Using a rolling pin, roll out as thinly as possible to make 3-inch diameter wrappers. 

    3 Assemble the gyozas by putting a teaspoonful of filling in the middle of the wrapper. Fold in half then seal by folding and pinching the edges.

    4 In a nonstick frying pan, add 1/2 cup water and 1/2 tablespoon oil. Arrange about 10 pieces of gyoza on the pan with the folded edges straight up. Cover and cook for 6 to 8 minutes or until the water has evaporated and the bottom has become crisp. Repeat with the remaining gyozas. Serve with a dipping sauce of vinegar and soy sauce.

    Time-saving tip: If making the wrapper is too much of a challenge, then just wrap the filling in store-bought wonton wrapper then deep-fry for a crispy dumpling.


    This story originally appeared on

    * Minor edits have been made by the editors.

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