Gyozas (potstickers)

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Tarte en fleur

Gyozas (potstickers)

Preparation 60 minutes
Service 4 people
Difficulty 9/10


  • Dough:
  • 250g flour
  • 13cl water
  • 2g/½tsp salt
  • Filling:
  • 250g chicken breast
  • 1 carrot
  • 1 cauliflower floret
  • 1 pearl onion with stem
  • 2cm fresh ginger
  • 1 garlic clove
  • 2.5 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rapeseed or groundnut oil
  • Salt and pepper
  • Sauce:
  • 2 tbsp soy sauce
  • 2 tbsp rice or Japanese vinegar
  • 1 tbsp sesame oil
  • 1 chopped spring onion/scallion



  1. Mix the flour, water and salt in a bowl.
  2. Knead for 5 mins.
  3. When the dough is smooth and elastic, shape it into a ball. Cover with cling-film and set aside for 30 mins.
  4. During this time, make the filling.



  1. Cut the chicken, carrot, cauliflower and pearl onion into small dice. Set aside in a bowl.
  2. Peel and grate the ginger and the garlic clove. Add them to the bowl.
  3. Add the sesame oil and soy sauce. Season and set aside.


To make the dumplings:

  1. Shape the dough into two long sausages 1.5cm/½in in diameter, then cut each sausage into 1.5cm/½in sections.
  2. Flatten the first section with your hand, then roll out with a rolling-pin. The dough should be 1mm/0.03in thick. Repeat for all sections.
  3. Place a tsp of filling on each section. With your finger or a brush, wet the edges of the dough. Close the dumpling in the middle, then pinch the top to give the typical gyoza pleats.
  4. Heat a frying pan, add oil and fry the dumplings on a medium heat for 5-6 mins. Once they start to brown, add 20cl water to the pan, cover with a lid and leave to cook for a further 10 mins.
  5. Remove the lid and let the water evaporate completely. Brown for another 5-6 mins.


Sauce: Mix the soy sauce, sesame oil, rice vinegar and finely chopped spring onion/scallion in a bowl.

Dip your dumplings in the sauce and enjoy!

The Chef's twist

If you like your dumplings crispier, try deep-frying them.