Abalone Gyoza

Abalone Gyoza

An Ocean Road take on the classic Japanese Gyoza, created by one of our team members Harley. 



For the filling:

200g Ocean Road vacuum packed abalone, finely chopped.

200g ground chicken

1 cup finely chopped Napa cabbage.

2 cloves garlic, minced.

1 tablespoon ginger, minced.

2 green onions finely chopped.

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

Salt and pepper to taste

Optional: Add in a zucchini and a carrot for extra flavour


For the wrappers:

30 gyoza wrappers (store-bought or homemade)


For cooking:

2 tablespoons vegetable oil

1/4 cup water




Prepare the Filling:

In a large mixing bowl, combine the finely chopped abalone, ground pork, Napa cabbage, minced garlic, minced ginger, chopped green onions, soy sauce, sesame oil, rice vinegar, salt, and pepper. Mix until well combined.

Place a small spoonful of the filling in the center of each gyoza wrapper.

Moisten the edges of the wrapper with water using your finger.

Fold the wrapper in half and pinch the edges together to seal, creating a half-moon shape. You can pleat the edges if desired for a decorative look.


Cook the Gyoza:

Heat vegetable oil in a large non-stick skillet over medium-high heat.

Once the oil is hot, arrange the gyoza in a single layer in the skillet, flat side down.

Cook for 2-3 minutes, or until the bottoms are golden brown.

Carefully pour in water (be cautious as it may splatter), cover the skillet with a lid, and reduce the heat to medium-low.

Allow the gyoza to steam for 5-6 minutes, or until the filling is cooked through and the wrappers are translucent.



Transfer the cooked gyoza to a serving plate.

Serve hot with your favorite dipping sauce, such as soy sauce mixed with a dash of rice vinegar and chili oil.



Enjoy your homemade Abalone Gyoza!