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Pork and Kimchi Gyoza

This recipe comes to us from the kitchen of Sushil Aryal, Head Chef, Tokyo Tina.

Sushil was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



  • 1 packet of gyoza wrappers
  • vegetable oil
  • spring onions sliced into rounds

Gyoza mix

  • 1 kg pork mince
  • 35 g chopped kimchi
  • 35 g sweet soy sauce
  • 35 g gochujang
  • ¼ of a small bunch of chives, chopped



Place a small spoonful of gyoza mix onto each of the wrappers and fold as directed.

Cook in the oven on steam mode at 85°C for 5 minutes, or alternatively cook over a pot of water in a steamer basket.

To serve:

Pan fry the gyoza in a piping hot pan, colour on both sides.

Sprinkle with round sliced spring onions.

Enjoy with plum vinegar soy sauce.




Sushil Aryal
Head Chef, Tokyo Tina

Nepalese born Sushil Aryal has fond memories of his mother’s cooking and the significance food played in his family. Spending more time eating than cooking in his early years, he developed a remarkable palate that has seen him travel 22 countries in one year and work in Melbourne’s most cherished venues. Commencing his professional training as a chef at 18, Sushil has spent 12 years within the hospitality industry. His experience includes stints at Cumulus Inc, The Vue Group’s Jardin Tan, Moon Under Water and most recently at Cutler &Co as Sous Chef. Each restaurant has cultivated his passion for the industry and developed the necessary skillset to take on his new position within the Commune group as Head Chef of Tokyo Tina.

66A Chapel St, Windsor VIC 3181
Phone: (03) 9525 2774

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