Cook time: 1 1/2 Hour     Serves: 2 Persons     Difficulty: Easy


In the mood for dumplings? Aromatic and flavourful MATR Mince with spring onions, cabbage, garlic and ginger in a soft, yet crispy dough casing. We recommend making a bunch and stashing them in the freezer, so a gyoza is never far!


300g MATR Mince

100g pointed cabbage

2 spring onions

2 cloves garlic

Double the amount of ginger as garlic

3 tbsp soy sauce

2 tbsp sesame oil

1 tbsp rice wine vinegar

1 packet dumpling wrappers


For the filling:


  1. Peel and mince garlic and ginger (a teaspoon is great for peeling ginger!)
  2. Medium dice the cabbage
  3. Slice spring onion thin, separating greens and whites
  4. Sweat spring onion whites in some neutral oil until soft over medium heat for about 5 minutes
  5. Add ginger and garlic and cook for about 1 minute
  6. Add cabbage and season with some salt and cook for about 3 minutes
  7. Transfer into a bowl
  8. Cook MATR Mince in pan over medium heat until lightly browned and season with some salt for about 5 minutes
  9. Add to the bowl, mix with the cabbage and aromatics, and season with soy sauce, sesame oil, and vinegar.
  10. Add spring onion tops


Making the gyoza


  1. Get a small container of water and wet the outter rim of the dumpling wraps
  2. Fold over the edges to create the folds you see in gyoza (you can also crimp with a fork, or squeeze with your fingers – get creative!)
  3. Once they’re all finished, heat a pan onmedium heat and add some neutral flavored oil
  4. Cook the gyoza until a golden crust forms
  5. Add water and cover with a lid to steam for about 2 minutes.
  6. Remove lid and let water evaporate
  7. Let bottom crisp up again and serve while hot