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Aki’s Pork, Shitake and Cabbage Gyoza

May 15, 2015

Cooking and eating together forges friendships and fond memories. This recipe was given to me by my Japanese friend and colleague in the kitchen Aki and is now, one of our family’s favourite comfort-food dishes. When we prepare this wonderful recipe we set another place at the table and image Aki with us.


(Makes 24 – 30 dumplings)

1 spring onion, finely chopped

1 cup white cabbage, finely chopped

80 g fresh shitake mushrooms, finely chopped

¼ cup + extra garlic chives, finely chopped

½ kg pork mince

2 cloves garlic, crushed

1 tbsp salt flakes

½ tsp cracked black pepper

¼ cup oyster sauce

1 tbsp + extra tamari soy sauce

1 tsp + extra sesame oil

bowl of water

1 x 250 g pack Gow Gee Wrappers

grapeseed oil

rice vinegar, to serve

chilli oil, to serve


  1. Place the pork mince, salt, pepper and garlic in a large bowl. Knead through with your hand to combine.
  2. Add the spring onion, cabbage, shitake mushrooms, ¼ cup garlic chives, oyster sauce, 1 tbsp tamari and 1 tsp sesame oil and again mix through with your hand to combine.
  3. For each wrapper, place a teaspoon of the filling in the middle, wet the edges with a little water and fold over, pleating the edges together to enclose. Place on a baking paper lined tray.
  4. Put enough gyoza on the base of a heavy based pan in a concentric pattern to fill the pan and place over a medium heat. Drizzle over a little grapeseed oil and cook until the bases are golden.
  5. Pour over a little water and place a lid on top of the pan and cook for 5 minutes. Adding a little extra water if necessary.
  6. Remove the lid, drizzle over a little sesame oil and grapeseed oil, cook on high heat for another minute until a dark golden colour.
  7. Invert onto a place and serve sprinkled with a little extra garlic chives and a dipping sauce of 1 tbsp tamari, 1 tsp rice vinegar and chilli oil to taste per person.


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