Curry Gyoza

Ingredients (28-30 pieces)

【A】 Ground beef and pork 200 g / 7 oz
Onion (minced) 100 g / 3.5 oz
Garlic (grated) 2 tsp
Ginger (grated) 2 tsp
Olive oil 4 tsp
【B】 Tomatoes (1 cm dices) 150 g / 5 oz
White wine 90 ml
Water 90 ml
S&B Golden Curry Mix (finely chopped) 2 blocks
Potato 150 g / 5 oz
Salt Pinch
Black pepper Pinch
Gyoza skins (large size) 30
Vegetable oil As needed (amount necessary for sautéing)


  1. Mince the onion and chop the tomato into 1 cm dices. Finely chop the S&B Golden Curry Mix.
  2. Heat the olive oil in a frying pan and stir-fry 【A】 well.
  3. Add 【B】 and put a lid on the pan. Once it comes to a boil, turn down to low heat and simmer for 5 minutes while crushing the tomato.
  4. Turn off the heat and add the chopped S&B Golden Curry Mix, then stir until it is melted.
    Turn on the heat again and simmer over low heat for 3 minutes to cook off excess liquid slightly.
  5. Peel the potato and cut into quarters.
    Put them in a microwave-proof dish and cover with plastic wrap, then cook in a microwave oven at 600 W for 3 minutes and 30 seconds.
    Mash the potato while it is hot using the back of a fork.
  6. Mix 【4】 and 【5】 in a bowl and season with the salt and pepper. Leave it to cool slightly.
  7. Put a small amount of 【6】 on each gyoza skin and wrap it. Pour the oil into a frying pan and line up the gyoza in it.
    Pour hot water up to 1/4 of the height of the gyoza and put a lid on the pan, then cook for 3-5 minutes.
  8. When the liquid in the frying pan is gone, cook another 1 minute until lightly browned.