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Updated: Apr 4, 2021

Ingredients (20 gyozas)

20 Gyoza skins

1 Spring onion

120gr kale

100gr Shiitake mushrooms



Sesame Oil

120gr Smoked Tofu

Soy Sauce

Salt & Pepper

Side Sauce = soy sauce + rice vinegar mix


1/ In a bowl, mix 120g of smoked tofu (chopped), 120g of kale (already blanched & chopped), 100g shiitake chopped, 1 spring onion finely chopped, 1 garlic clove, 1 tsp of grated ginger, 3 tbsp of soy sauce, 3 tsps of sesame oil, salt & pepper

2/ Take 1 tsp of the filling & place it in the middle of the gyoza skin (rice paper). Moisten the edge of the upper part of the paper.

3/ Fold the paper in two & enclose the least amount of air within the gyoza.

4/ Fold around to properly close the gyoza.

5/ Heat a pan and add a drizzle of olive oil. Cook the gyoza for 3 min flat side down in the pan until brown.

6/ Pour some water in the pan (gyoza half-covered). Cover the pan with a lid and steam the gyoza for about 5 minutes or until most of water evaporates.

7/ Enjoy the gyozas nicely warm with the sauce mix (rice vinegar & soy sauce) !

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