Dumpling Cube

I love making gyoza, but because I am not adept enough at it to hand-make them at the rate my family consumes them, I wanted to try the Dumpling Cube my mother-in-law gave me for Christmas.  The result was my best batch of gyoza using the Classic Pork Gyoza from Japanese Soul Cooking as a starting point.  Of course, I would make a few changes:


  • 3 C finely chopped green cabbage (about 8 ounces)
  • 1/2 C seitan (optional, it was leftover from last week)
  • small bunch of chives
  • 2 cloves garlic, finely chopped
  • 6 ounces woodear mushrooms, stems removed
  • 2 carrots, peel the skins
  • 1 T freshly grated ginger 
  • 1 pound ground pork
  • 1 T soy sauce
  • 1/2 C toasted sesame oil
  • 1/2 t ground black pepper
  • 1/2 t salt
  • 2 t sugar
  • 2 T corn starch, plus extra for dusting
  • 100 square wonton wrapper, 3-4 inches in diameter
  • 1 T corn starch mixed with 3 T cold water
  • 4 bouillon cubes dissolved in a quart of water


  1. Chop stuff.  Given how much work is downstream, I relied heavily on the food processor.
    Chopper: Cabbage, chives, garlic, seitan
    Shredder: woodear mushrooms, carrots
    Hand-grated: ginger
  2. Mix with soy, 2T of the sesame oil, pepper, salt, sugar and ground pork.  Work it until evenly mixed.
  3. In a separate bowl, mix the corn starch into water. This is going to be used to help fuse the wrappers.
  4. Heat a sauce pan with 2T sesame oil to medium-high.
  5. Load the Dumpling Cube with four wrappers:

    In this photo, I started with round wrappers.  Don’t.  Just use the square ones.

  6. Dollop a half ounce of filling into each wrapper.

    Dollop about a half ounce-ish of filling into each.

  7. Paint with the corn starch solution.

    Coat with corn starch

  8. Clamp down.

    Fold up the sides of the dumpling cube. Easy-peasy!

  9. Repeat.

    Repeat a few times until you have a plate-worth ready to go.

  10. To cook: in a large saucepan, add 2T of sesame oil. Add ~20 gyoza and cook about a minute on each side to brown. Pour in about 3/4 C of the boullion mixture and cover. Cook until the steam dies down.

    It’s going to splatter.

  11. Serve promptly.
  12. I didn’t have the usual dipping sauces (rice vinegar, soy, fresh ginger, sesame oil) because these were plenty flavorful.


For dessert, I made black rice pudding.

Black Rice Pudding. This goes for $6/small cup at the local Thai place. Much cheaper to make myself.


  • 1/2C Hei Mey (I got mine here)
  • Coconut milk (or coconut oil + milk)
  • 2T sugar

Simply cook the black rice in the Zojurishi rice cooker.  Stir in the remaining ingredients and serve.