In the Kitchen: Gyoza

Thanks to this pregnancy, me and Fred are more health conscious. I'm trying to beat this laziness and cook for both of us everyday and only allow Saturday and Sunday for dining out. But honestly, home-cooking is always the best no matter how simple the dish is, because you know what you put into each meal and oh, the satisfaction I got from cooking for dear hubby :D

I love cooking Japanese food and Fred is also a big fan of 日本料理.

Well, here's a recipe for gyoza adapted from Harumi Kurihara's cooking book. Gyoza is a side dish normally ordered together with ramen. So easy to make, I usually make gyoza in a huge batch, put them in freezer and fry some for bento (lunch box).

227 gr uncooked shrimp

114 gr ground pork

1 tbsp sake

1/2 tsp salt

sugar, pepper

1 tsp ginger

2 tbsp chicken stock

1 tbsp sesame oil

1 tsp potato starch


gyoza skin


Mix shrimp with ground pork, add the sake, salt, sugar, pepper, ginger, chicken stock, chives and sesame oil.

Add the starch into the mixture. 

Put roughly one tablespoon of the meat mixture into the center of the gyoza skin and fold.

gyoza 1.jpg