Crab & Bok Choy Gyoza

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I love Gyoza, how it is half steamed and half pan-fried. It is such an easy dumpling to make at home, especially when you buy the wrappers. I don’t mind making the dough, I just don’t have the patience anymore to form each little wrapper. I usually just make them with pork.  But since I have been craving crab lately, I decided to add it, along with some baby bok choy. I made them on Friday morning and since my hubby was working from home, we had them for lunch. I wish I had some left over for breakfast today.


This recipe makes about 34 dumplings.


For the gyoza:

1 pack of gyoza wrappers, defrosted

240gr of crab meat, I used 2 cans

3 baby bok choy

1 tablespoon of chopped fresh ginger

1 tablespoon of chopped red chili, or more to taste

2 tablespoons of sesame oil

½ teaspoon of Chinese five-spice

2 tablespoons of soy sauce

1 pinch of salt

For the dipping sauce:

1 tablespoon of chopped fresh ginger

1 spring onion, thinly sliced

Juice of 1 lime

1 tablespoon of sesame oil

1/3 cup of soy sauce


To make the dipping sauce, just mix all of the ingredients in a bowl. Set aside.

Separate the leaves from the bok choy and chop them very fine. Place them in a large bowl, add the crab meat and set aside

Chop the stem of the bok choy as small as you can. Place the chopped stems in a bowl with the red chili, sesame oil, Chinese five-spice, ginger and soy sauce. Mix it well. Heat up a pan, over medium heat. Once the pan is hot, add the bok choy stem mixture. Stir-fry it for 4 minutes.

Once the bok choy stems are cooked, add them to the bowl with the crab. Mix well. Since it will produce some liquid, you can place the mixture over a sieve to get rid of some of it.

Place about 1 ½ teaspoon of the filling in the center of the wrapper, brush the edges of the wrapper with some water  and then fold it into a half moon shape. Starting at one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying not to get any air bubbles. Repeat for all.

Boil some water and have it ready.

Over medium heat, add about 1 tablespoon of oil to a non-stick pan that has a lid. Once the pan is hot, add some of the gyoza. Cook them till one side is lightly golden and crispy. This will only take about 1 minute. Then add about ¼ of a cup of boiling water to the pan and quickly cover it with a lid. Let the gyoza steam for 1 minute, then remove the lid and let it cook until the bottom of the gyoza get crispy again.  This will take 1 to 2 minutes. Remove them from the pan. Repeat for the rest of the gyoza.

Serve right away with the dipping sauce.






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4 thoughts on “Crab & Bok Choy Gyoza

  • July 20, 2015 at 5:42 am

    I seriously love gyoza’s.. but I only have ever eaten and made prawn ones before. Your crab and bok choy gyoza sound great – definitely a recipe I have to try!

    • July 20, 2015 at 8:51 am

      I love them too. I’ve eaten them with prawns but never made them at home. Something to keep in mind for next time 🙂 I hope you like them! Have a great Monday! 🙂

  • February 28, 2018 at 6:26 pm

    Looks delicious! Where can I find in Amsterdam the gyoza wraps?

    • March 5, 2018 at 11:43 am

      Thank you! You can find them at any Toko/Asian store (like Dun yong in Zeedijk). They are in their freezer section.


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