Joycelyn Shu's gyoza recipe

HOTPOT LEFTOVERS: Turned into fillings for dumplings like wonton and gyoza. - PHOTO COURTESY OF JOYCELYN SHU

Makes about 32 dumplings


  • Gyoza wrappers, thaw if frozen
  • Water


  • 2 napa cabbage leaves, minced
  • ¼ tsp salt
  • 3-inch piece white part of leek, preferably Japanese naganegi, minced
  • 300g ground pork, kurobuta if available
  • 150g tiger prawns, coarsely chopped, or king crab
  • 2 tbsp sake
  • 1 tbsp shiro (white) miso
  • 1 tbsp sesame oil
  • 1 tbsp ginger juice, squeezed from grated ginger
  • Freshly ground black pepper, to taste
  • 1 tbsp corn starch
  • 1 tsp sugar
  • 4 tbsp chicken stock, preferably homemade
  • 1 tsp soy sauce


1 Toss the cabbage with salt. Let it sit for 10 minutes to draw out moisture. Drain, squeeze dry and transfer cabbage to a large mixing bowl. Add leek, ground pork and chopped prawns or king crab. Stir to combine.

2 In a small bowl, combine all the other stuffing ingredients. Add this seasoning liquid to the pork mixture gradually. You will end up with a fairly loose, moist mass. Press clingwrap directly to the surface of the mixture. Let it sit at room temperature for 30 minutes, or store immediately in the fridge (it can keep overnight), before using.

3 Fill one wrapper at a time, keeping the remaining covered. Place a heaped teaspoon of stuffing into the centre of the dumpling wrapper. Fold it in half. Set aside on a tray.


  • Vegetable oil
  • 150ml to 250ml chicken stock
  • 1 tsp sesame oil

1 Heat a heavy skillet large enough to accommodate all the dumplings at once over a medium-high flame. Add enough oil to slick the surface amply. When the oil is properly hot, line up the dumplings in the skillet in neat rows. Cook the dumplings for two to three minutes, or until nicely browned on the bottoms.

2 Pour in enough chicken stock to cover a third of the sides of the dumplings. Be careful: The liquid will hiss and spit as soon as it hits the pan. Lower the heat to maintain a gentle simmer, and cover the skillet to create steam. Steam for four to five minutes (six to seven minutes if cooking from frozen).

Start checking the progress after three minutes; when the wrappers appear translucent, the stock is almost all absorbed, and the meat is cooked (check by prodding with chopsticks for firmness), remove the lid.

3 Drizzle the dumplings with the sesame oil. Raise the heat slightly and continue to cook at a merry simmer until all the liquid has evaporated and only the oil remains, for about two to three minutes. They are done when their bottoms are crisp enough to "clink" when tapped with a fingernail.

The gyoza may also be boiled in soup or deep-fried to be served as an appetiser.

Lennard Yeong's gravlax recipe​


  • 1 slab of salmon, skin and bones removed
  • 300g salt
  • 150g white sugar
  • 10g chopped dill
  • Peel of 1 lemon and 1 orange, finely chopped


1 Whisk the salt, sugar, dill, orange and lemon peel together until thoroughly mixed.

Place a layer of the mixture at the bottom of the container and then place the slab of salmon on top. Cover with the remaining mixture.

The salmon should be completely covered. Cover the container with cling film and leave in the fridge for about 16 hours.

2 Remove from the fridge and rinse off the mixture. Be sure to be thorough so that there are no residual granules on the salmon.

Dry the salmon with paper napkins.

3 Slice the salmon thinly and serve with scrambled eggs and toast.