Vegetable Gyozas

Perfect as a starter if you are entertaining or as a light lunch

Prep Time: 50min

Serves: 6


  • Half a bag of Crispy Asian Inspired salad
  • 1 tbsp sesame oil
  • 100g chopped cabbage
  • ½ small onion chopped
  • ½ carrot chopped
  • 250g minced pork
  • 1 egg
  • 1 tbsp vegetable oil
  • 24 rice flour pancakes
  • 60ml water
  • 100g edamame beans
  • 1 tbsp sesame oil
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 10 radishes, shredded or sliced


  1. Heat sesame oil in a large skillet over medium heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in pork and egg. Cook until pork is evenly brown and egg is no longer runny
  2. Preheat vegetable oil in a large skillet over medium high heat.
  3. Place approximately 1 tbsp of the cabbage and pork mixture in the centre of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
  4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
  5. In a small bowl, whisk the sesame oil, rice vinegar, and soy sauce and drizzle over the Crispy Asian leaves topped with gyozas, edamame beans and radishes.

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