4 Japanese Gyoza Rose served on a brown plate
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4.34 from 9 votes

Japanese Gyoza Rose

how to make Gyoza rose recipe
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish
Cuisine: Japanese
Servings: 4 people
Calories: 621kcal
Author: Shihoko | Chopstick Chronicles


  • 32 Gyoza wrappers Store bought
  • 200 g pork mince
  • 150 g cabbage
  • tbs chopped green shallots
  • 1 tsp ginger juice
  • 1 tbs Sake
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • pepper to taste
  • 1 tbs sesame seed oil
  • 1/4 cup of water


  • Chop the cabbage and green shallots finely. Sprinkle 1/2 tsp of salt over it and leave it for about 5 minutes.
  • Squeeze out the excess water from the cabbage and shallots. Place them in a mixing bowl.
  • Add the pork mince and all sauces to the bowl and mix them together till the mince becomes a bit sticky.
  • Place one wrapper on a chopping board and wet one side edge with water and overwrap with another wrapper.
  • Repeat the same with two more wrappers (altogether 4).
  • Spoon about a heaped teaspoon amount of the pork mixture onto the centre of each gyoza wrapper.
  • Wet the edge of the wrappers with water with your finger and fold them in half from the right-hand side.
  • Seal and close up the gyoza wrapper firmly and roll them up from one side.
  • Wet the end of one side of the gyoza rose to close the gyoza. Repeat this step with 28 wrappers to make 8 gyoza roses altogether.
  • Heat some oil in a frying pan over medium heat and place the gyoza in the pan and let the bottom of the rose brown.
  • Pour 1/4 cup of water into the pan and put a lid on it to steam the gyoza for about 5 minutes.
  • Take the lid off and let the water evaporateTurn off the heat and serve the gyoza on a plate.


Calories: 621kcal | Carbohydrates: 90g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1133mg | Potassium: 331mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 14.6mg | Calcium: 93mg | Iron: 5.7mg