Go Back
Print Recipe
5 from 1 vote

Wasabi and Cream Cheese Gyoza

Here is a fusion recipe inspired by my trip to Winchester's Wasabi farm. 
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Appetizer, Mains
Cuisine: Japanese
Keyword: asian
Author: Kerstin Rodgers/MsMarmitelover


  • 1 pack gyoza wrappers available from any Asian shop
  • 200g pack cream cheese
  • 1 stick wasabi, grated or paste fresh if possible or in a tube
  • 1/2 tsp sea salt
  • 3 tbsp groundnut oil

For the dipping sauce

  • 2/3 tbsp Black vinegar You could also use ponzu sauce


  • Grate the fresh wasabi into the cream cheese with the salt and mix. If you can't get hold of fresh wasabi, use wasabi from a tube (available at most supermarkets)
  • Lay out one of the gyoza skins from the pack. Have a small bowl of water at the side.
  • Put a small ball of the cream cheese/wasabi mix into the centre of the gyoza.
  • Wet the edges of the skin with water.
  • Working quickly, fold over one side, pleating it into 4 pleats, to join the other half. You should have a crescent shape.
  • Add groundnut oil to a wide frying pan and heat to a medium temperature.
  • Place the gyoza crescents onto the pan, not touching each other, until there is no more room. You may have to repeat this process 2 or 3 times or until the pack is used up. 
  • Fry until golden on the underside, then add a splash or two of boiling water (from the kettle if you wish) and put a lid over the pan. (If you don't have a lid, you can use a sheet of tin foil). 
  • Continue to fry for 3 to 5 minutes. Uncover the pan and serve the gyoza hot with the dipping sauce.