Skinnymixer’s Gyoza features in the cookbook SkinnyAsia. I LOVE Gyoza, but shop bought Gyoza doesn’t love me!
We couldn’t have SkinnyAsia without a Thermomix recipe for Gyoza.
We use pork mince in this recipe, but you can honestly use beef mince, chicken mince or even prawns.
We’ve included how to cook the Gyoza as Pot Stickers and also as Steamed Dumplings – so the choice is yours!
What you will need:
How to wrap Gyoza – 2 Ways!
Thank you Jodi for filming this ‘How to wrap Gyoza’ video, your folding technique is so beautiful!
Gluten-free Gyoza
It is near impossible to purchase gluten-free dumpling wrappers. You can try using rice paper rolls, soaked in some water, wrap then pan-fry but they won’t be quite the same!
We do have an excellent Dumpling Wrapper recipe that works perfectly for gluten-free dumplings. So when you feel inspired to make some gluten-free Gyoza, you can find the recipe here.
Has anyone frozen these? When is best?
You can prepare gyoza, layer on baking paper in a container (not touching) and then freeze. You can then cook from frozen.
This Gyoza is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Ingredients
- pork mince
- dumpling wrapper of choice - or 1 batch Mez’s Dumpling Wrappers
- ginger
- garlic
- green cabbage
- ground white pepper
- sesame oil
- soy sauce - tamari or coconut aminos
- spring onion
- white miso paste
Instructions
- This recipe is exclusive to the SkinnyAsia cookbook.
Nutrition
Pin this Gyoza recipe for later:
and then