Gyoza Style Ginger Dumplings

Gyoza Style Ginger Dumplings

As a true Pole my love to dumplings is unconditional. I don’t care about dumplings form: can be boiled, fried, steamed, in a heavy sauce, hot and cold. Polish pierogi with lentils or “uszka” with beetroot soup, Italian ravioli with vegan ricotta, Nepalese momo with mixed veg, Japanese gyoza dumplings- I could eat them all!

So this time, I tried to make Gyoza Style Ginger Dumplings and I wont lie to you- at first it didn’t work out at all. The filling was delicious but I made too thick dough which overwhelmed the taste.

But last week, I gave it one more chance, modified the dough proportions and put it away for an hour. The dough then became stretchy and really soft- just perfect for gyoza dumplings.

I can fold pierogi with my eyes closed with a high speed and accuracy but with gyoza… Yeah, it was much more difficult so I made some research and discovered this step by step instruction with pictures from Okonomi Kitchen. Have a look, it is not that difficult!

Gyoza Style Ginger Dumplings

Fried and steamed dumplings with authentic flavor of garlic and ginger.
Prep Time1 hr 10 mins
Cook Time30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Japanese
Servings: 4 people
Cost: £5


  • Sharp Knife
  • Chopping Board
  • Pan
  • Large Glass


The Dough

  • 500 g All Purpose Flour
  • 250 ml Cold Water

The Filling

  • 2 tbsp Oil sunflower
  • 5 cm Fresh Ginger
  • 4 cloves of Garlic
  • 400 g Extra Firm Tofu
  • 2 Spring Onions sliced
  • 1 tbsp Sesame Oil
  • 2 tbsp Soy Sauce
  • 2 tbsp Oil for frying
  • 1 cup Water for steaming


  • In a large bowl sift the flour and combine it with water. Knead the dough for 10 minutes until it is smooth and soft. Leave it under the cloth for 1 hour.
  • In the meantime, prepare the filling. Heat up sunflower oil on a large pan, peel the garlic and ginger and chop it well, fry it on a pan for 3 minutes. Then, open tofu and drain from excess water. You don't have to press tofu, just squeeze it between your hands. Then, crumble it and add it to a pan. Fry it on a medium heat for 5-8 minutes and when the water fully evaporated, add soy sauce and sesame oil. Turn of the heat and mix everything with sliced spring onions. Let it cool.
  • Slightly dust the surface of the kitchen mat or board and place the dough on it. Divide it into 4 equal parts and roll it out with a rolling pin thinly- to around 1mm. Then, with use of the glass with wide rim, cut out circles in the dough. It is now your dumpling wrapper.
  • Take one dumpling wrapper to one hand and fill it with 1 tsp of cooled tofu. Using Okonom Kitchen technique, wrap your dumpling. Place your dumplings under slightly dusted with flour two tea towels so they wont dry out.
  • Once your all dumplings are ready, heat up the oil on a deep pan and place your gyoza dumplings on it. Fry it for about 3 minutes on a high heat and then add water- if it is a small pan, use only ½ cup- and immediately cover it with a lid. Steam it for around 10 minutes on medium heat.
  • Once your dumplings are ready, remove them from a pan and serve immediately with sesame seeds and soy sauce.

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