Classic pork gyoza from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Miso dipping sauce; Homemade rayu

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red miso for soy sauce.

  • Lafro on March 26, 2022

    Great recipe. Time consuming to make but a high effort to taste ratio. Yum.

  • Pizzacat13 on November 24, 2021

    Great recipe. Very authentic, requires some specialty ingredients like garlic chives which aren't the easiest things to find (chives are a good substitute), time-consuming but really worth the effort. I am now addicted to perfecting a gyonza "hane".

  • twoyolks on November 09, 2021

    The filling is quite good but the instructions actually work and give a nicely browned bottom without them sticking horribly. I used regular chives and wonton wrappers and these were very addictive.

  • lbr4 on May 04, 2021

    I love to make gyoza's and this is the best recipe I have found. The filling has a clean and fresh taste, just so flavorful.

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Reviews about this recipe

  • Serious Eats

    Follow the cooking directions to the letter and you won't be disappointed. Yes, you'll probably make a huge mess when you start to pan-fry, but all that oil clean-up will be worth it...

    Full review
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