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Pork Gyoza (Pot Sticker Dumplings)

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“These fried, then steamed, dumplings are incredibly morish- I have eaten 12 and looked for more! The portion below makes about 45-50 dumplings. I normally freeze half of the mixture. It never stays in the freezer too long! If you have ginger oil, add it to the frying oil for extra flavour.”

Ingredients Nutrition

  • 400 g ground pork
  • 2 spring onions
  • 1 egg, beaten
  • 1 12 inches minced ginger
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon light soy sauce
  • 12 teaspoon sesame oil
  • 25 dumpling wrappers
  • vegetable oil (for frying)
  • For the dipping sauce (per person)
  • 1 teaspoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 3 drops sesame oil
  • minced ginger (to garnish)


  1. Mix the pork, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. This is your dumpling filling.
  2. Wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
  3. Heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. About 2 tablespoons in total is ample.
  4. Fry about 12 dumplings at a time in the oil, turning to brown. When they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. I normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
  5. Remove and served with the dipping sauce.
  6. For the sauce:
  7. Combine the sauce ingredients and garnish with the chopped ginger.

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