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Kaua‘i's Favorite Recipes

Juicy Gyoza

Type of Cuisine: Asian
Provided By: Natsumi Yamasato
Category: Local Favorite Pupu
From: Yokohama

Natsumi Yamasato is a STEM teacher at Elsie H. Wilcox Elementary School and is an excellent cook. She said that Juicy Gyoza is her daughter’s favorite dish and she asks for it every week!


1 pkg

Myojo brand gyoza wrappers

2 tbspOil for frying

Gyoza Filling

1/3 lbground pork
2-3 leavescabbage, chopped
1/2 bunchchives
1/2 tspsalt
2 tspshoyu
2 clovesgarlic, grated
1 tbspginger, grated
To tastepepper
1/2 cupchicken stock
1 tbspsesame oil

Dipping Sauce

1 tbsprice vinegar
1 tbspsoy sauce
1/8 tspla-yu --Japanese chili oil


  1. Chop cabbage and chives. Sprinkle salt to dehydrate and squeeze out the water. May use a food processor for chopping.
  2. Mix in a medium-sized bowl ground pork, salt, shoyu, garlic, ginger, pepper, sesame oil, and half of the chicken stock. Add the rest of the chicken stock and mix well.
  3. Add the cabbage and chives to the meat mixture
  4. Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to place a small amount of filling in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the edge of the wrapper.
  5. Using your thumb and index finger, make pleats starting from the left side of the wrapper -- forming 3-4 pleats.
  6. Add oil in a pan and place the gyoza in a single layer -- flat side down in a circular shape
  7. Cook with medium heat for about 2 minutes
  8. Add one (1) cup of water to the pan, cover immediately and cook about 3 minutes

Recipe submitted by Natsumi Yamasato