Pork and Chives Yaki-Gyozas and Gyoza Wantons in Miso

I love to eat all sorts of pan fried dumplings and gyozas are no exception. I think it’s great that you can custom make it to any kinds you like. The first time I made gyozas was several years ago. That’s a long time ago I know but I’ll be first to admit that I really lack the skill when it comes to making food that needs technical folding like ‘bak chang’ or ‘paus’ or ‘siew mais’. But I wanted to at least be good at something of that requirement so I thought, why not start with gyozas. After watching some extensive videos on YouTube, I think I finally have it down pat….not as pretty or as fast as I’d like yet but off to a great start.

But fret not if you think folding and pleating is too hard to do, Daiso sells these moulds where you just clamp it shut together and you’ll have a gyoza. I haven’t had a chance to play with it yet but at least you know there’s a tool like this if you need help.

Comes in two sizes….

When I made these gyozas, I didn’t even bother to cook rice or anything. Just eat it like how you would dim sum. Because it’s homemade, the portion of filling is much more generous of course. An idea came to me while I was folding the gyozas, why not make like a gyoza wanton and just immerse it in miso? Miso soup goes with anything so it should jolly well go with pork dumplings.

Of course, there should also be the conventional yaki-gyozas or fried ones. I actually tried two methods when frying the gyozas and found the second method to have a better outcome than the first. The first method was to steam it half submerged in water first and then fry it in some oil so the bottom would be crispy. But then I tried a second method which is to fry it first, then steam and then dry-fry it to rid any remaining moisture; this method I feel, left a crispier and more appetizing singe on the skins of the gyozas compared to the first. (below)

After that, it was easy to just make a quick miso broth and cook the wantons. Hubster really like the soupy gyozas and they do tend to expand in the soup so you’ll only need like averagely 3 pieces per person. An hour’s work really made for two good meals that day. Though I’m not totally satisfied with how the frying look turned out but I will definitely revisit gyozas again and will do it better next time round.

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10 Responses to “Pork and Chives Yaki-Gyozas and Gyoza Wantons in Miso”

  1. Kelly says:

    I can have dumplings anytime!! Vegetarian, Pork, Pan-fried, Steamed. Yum yum!! Yours are nice and ‘fat’ with lotsa fillings too. So hungry now.

    • Sharon says:

      That’s why homemade is so good, you can make it with thick generous filling and won’t need to eat with rice or other accompaniments. Hmmm….now i feel like having some again. 🙂

  2. Baby Sumo says:

    Hey Sharon, your gyozas are so nicely shaped. I also thought of getting one of those Daiso gadgets. ;P

    • Sharon says:

      Yen, you give me too much credit…haha….I had to try like 6 – 10 gyozas before getting the pleating right…still got long way to go lah but i will try the gadget next time, my shoulder was aching after i was done folding it manually.

  3. Jayne says:

    I was just thinking of making this very same thing yesterday. But because I couldn’ find any gyoza skin at the store, I decided to delay my plans. Your gyozas are gorgeous.

  4. Your gyoza looks delicious! I never used the gadget but I wonder how much faster I can prepare. It may worth it when I have to make over 100. 🙂

  5. wendy Teo says:


    May I know where you get the Gyoza wrappers?


    • Sharon says:

      Hi Wendy, I bought them at Jusco, Bandar Utama. It’s in the cold section where they sell tofu, wanton wrappers and those pickled kimchi place.

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