Thermomix Gyoza (Pan-Fried)

Delicious pan-fried Thermomix Gyoza made with a delicious Asian-inspired pork, cabbage, garlic, ginger and soy filling.

Ready to eat in under 30 minutes!

I love that the Thermomix makes it SO easy to make all your favourite takeaway recipes... at home (and without any additives or preservatives!).

Just like our pizza dough, chicken curry or chicken and corn soup, these takeaway options are so simple to make in your Thermomix!

Why You're Going To Love This Recipe

What's not to love about our tasty fake-away Thermomix gyoza!

• Quick & Easy - our Thermomix gyoza recipe will be ready to eat in under 30 minutes.
• Versatile - substitute the pork mince for chicken, beef or prawn meat if you prefer!
• Freezer-Friendly - freeze any uncooked gyoza for up to 2 months.
• Double or Triple - this recipe can easily be doubled or tripled.
• Suitable for all models of the Thermomix - this recipe can be made in any of the models of a Thermomix.

What You Need

These tasty Thermomix gyoza are packed full of classic Asian flavours!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

• White Cabbage - approximately ¼ of a small white cabbage
• Pork Mince - pork mince is my favourite or you can substitute with chicken, beef or prawn
• Garlic & Ginger - use freshly minced garlic and ginger or jarred/minced
• Soy Sauce - use regular or light soy sauce
• Sesame Oil - this gives the gyoza mixture a delicious Asian flavour
• Caster Sugar - also known as superfine sugar
• Wonton Wrappers - or gowgeee wrappers. These can be purchased from the refrigerated section of the supermarket (generally near the fresh lasagne sheets and ravioli).

Step By Step Instructions

Make your own Thermomix Gyoza in just a few minutes!

Let the Thermomix do all the hard work for you!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Chop & Strain The Cabbage

Place the cabbage into the Thermomix bowl.

Mix until very finely chopped.

Remove from the Thermomix and strain all of the liquid off the cabbage (using your hands or squeeze the cabbage in paper towel).

Step 2 - Mix

Return the strained cabbage and the remaining Thermomix gyoza ingredients into the Thermomix bowl.

Mix until well combined (scraping down the sides of the bowl occasionally).

Step 3 - Cook The Gyoza

Place one teaspoonful of pork mixture into the centre of each wonton wrapper.

Lightly wet the edges with water and fold over to seal.

Cook the gyoza as per the recipe card below or refrigerate/freeze until ready to use.

Expert Tips

• Pork mince can be substituted for chicken or beef mince. Alternatively you can use raw prawn meat (chopped).
• You can use fresh or jarred minced garlic and ginger.
• Wonton wrappers are available from all major supermarkets or Asian grocery stores. They are in the refrigerated section (generally near the fresh lasagne sheets and ravioli pasta).
• Thermomix gyoza are best served immediately after cooking.
• Store uncooked gyoza in an airtight container in the fridge for up to 2 days.
• Store uncooked gyoza in the freezer for up to 2 months.
• Gyoza can be cooked directly from frozen. Ensure you increase the cooking time and cook until the gyoza are piping hot in the centre and cooked through.

FAQs

Related Recipes

Looking for more delicious Thermomix savoury snacks?

Here's a few of our favourites:

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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!

Thermomix Gyoza (Pan Fried)

Delicious pan-fried Thermomix gzoya made with a delicious Asian-inspired pork, cabbage, garlic, ginger and soy filling.

5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: asian

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 23 minutes minutes

Servings: 30 serves

Calories: 28kcal

Author: Lucy & Lauren

Cost: $5

Equipment

• ▢
  Thermomix
• ▢
  Stovetop and Frying Pan

Ingredients

For the gyoza

• ▢ 150 g white cabbage (about ¼ of the cabbage)
• ▢ 200 g pork mince
• ▢ 1 garlic clove , crushed
• ▢ 1 teaspoon ginger , minced
• ▢ 2 teaspoon soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ ½ teaspoon caster sugar
• ▢ 30 gowgee or wonton wrappers
• ▢ 1 tbs sesame oil (1 tbs per batch)
• ▢ ¼ cup (60ml) water (¼ cup per batch

For the serving sauce

• ▢ 2 tbs soy sauce
• ▢ 2 tbs sweet chilli sauce
• ▢ 1 teaspoon ginger , minced
• ▢ sesame seeds and Japanese mayo to serve (optional)

Cook ModePrevent your screen from going dark

Instructions

• Place the cabbage into the Thermomix bowl and press Turbo for 3-4 seconds (scraping down after two seconds) - the cabbage should be very finely sliced.
• Remove the cabbage from the bowl and place into a strainer. Squeeze out any excess liquid and then return to the bowl.
• Add the pork mince, crushed garlic, ginger, soy sauce, sesame oil and caster sugar. Mix for 10 seconds, Reverse, Speed 3.

  Scrape down the sides of the bowl and repeat for a further 10 seconds (the mixture should be completely combined - if not, mix for a little longer - using the spatula to assist).
• Place 1 teaspoon of gyoza filling into the middle of each wonton wrapper.
• Wet the edges with water, fold one half on top of the other and press the edges together.
• Heat the sesame oil in a frying pan over a medium heat.
• Add the gyozas (in batches) and allow to cook for 2-3 minutes or until golden on one side.
• Pour ¼ cup of water over the gyozas and place a lid onto the frying pan.
• Leave to cook for a couple of minutes or until the water has evaporated and the mixture is hot in the centre.
• Repeat the cooking process with the remaining batches.
• Serve immediately with a serving sauce made from soy sauce, sweet chilli sauce and ginger, sesame seeds and Japanese mayo.

Notes

• Pork mince can be substituted for chicken or beef mince. Alternatively you can use raw prawn meat (chopped).
• You can use fresh or jarred minced garlic and ginger.
• Wonton wrappers are available from all major supermarkets or Asian grocery stores. They are in the refrigerated section (generally near the fresh lasagne sheets and ravioli pasta).
• Thermomix gyoza are best served immediately after cooking.
• Store uncooked gyoza in an airtight container in the fridge for up to 2 days.
• Store uncooked gyoza in the freezer for up to 2 months.
• Gyoza can be cooked directly from frozen. Ensure you increase the cooking time and cook until the gyoza are piping hot in the centre and cooked through.

Nutrition

Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.1mg

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