Grilled Gyozas with pork, pomegranate seeds & beet sprouts

Copyright ©Mathilde Besly – food stylist and photographer

There is the Valentine’s Day team and others : it is every day Valentine’s Day! Whatever your team, for this month of February we decided to warm hearts and go off the beaten path by going to Asia with this tasty and delicate recipe of grilled Gyozas with pomegranate seeds and beet sprouts.

Gyoza are similar to Italian ravioli and tortellini or German “Maultaschen”, but are no less typically Japanese. These little ravioli are filled with fresh ingredients such as vegetables, meat or seafood, but there are also purely vegetarian versions.

The recipe for happiness for two ? Spending quality time together ! But cooking together is undeniably one of the best options, especially if you are both foodies and winelovers !

Enjoy the meal !

For this refined and fresh dish, we’re going for a wine from the A.O.C Rasteau : a 2017 Rasteau Rouge from Domaine Wilfried, a fine, elegant and fresh vintage that goes wonderfully with this dish.  On the nose, aromas of black fruits (blackberry, blackcurrant) and red fruits (fresh cherry) emerge, the mouth is structured, with present but silky tannins, it is a fine and long wine with salinity at the end of the mouth.

Recipe :

Preparation : 20 minutes – Cooking : 15 minutes – Break : One night

Ingredients for 6 people

  • Round sheets for gyozas in Asian grocery store
  • 200g of ground pork
  • 1,5cm of fresh ginger
  • 1 large onion
  • 1/2 leek
  • 2 cloves of garlic
  • 2 tablespoons of salted soy sauce
  • 1 teaspoon of sugar
  • 1 tablespoon of sesame oil
  • A few pomegranate seeds
  • A few beet shoots


Wash the leek thoroughly and cut it in half lengthwise and then into pieces.

Coarsely chop the onion and garlic. Chop everything in a food processor.

Then peel the ginger. Chef’s tip: When you “scrape” the ginger with a teaspoon, it works perfectly and you won’t lose as much as if you use a knife. Chop the ginger as well.

Combine the ground pork with the leek/onion/garlic/ginger mixture and season with the soy sauce, sesame oil and sugar. Your stuffing is ready to use!


Folding and cooking

Place the round of dough between your thumb and forefinger; using a teaspoon, put some stuffing in the center, in the hollow formed between your thumb and forefinger. Dampen the edges of the dough very slightly with a little cold water.

Form “ruffles” with the side of the gyoza facing you, and seal the edges well.

Continue with the remaining gyozas until all ingredients are used up.

Heat oil in a pan over high heat. Once hot, place gyozas in pan and toast for 1 minute.

Then pour in 1 cm of water (watch out for splashes!), and cover.


Let the gyozas cook for about 7 minutes, then remove the lid and let the water evaporate completely.

You can lower the heat at this stage to avoid burning the gyozas.


It’s ready !


The gyozas can be eaten as is with salted soy sauce or black vinegar. Sprinkle with pomegranate seeds and beet sprouts.


You can also find all our Valentine’s day recipes :

Duo Gourmand : salted & sweet Valentine’s Day macaroon

Chocolate fondant heart : My heart melts for you my love !

Mathilde Besly is a food stylist and photographer, passionate about the world of food, and also the author of a blog, she loves to share and exchange her culinary discoveries.

“My cooking I like it healthy, seasonal, organic and easy to make with a big penchant for vegetables ! “

For proof ! Her instagram account alone is a pleasure for the eyes and the taste buds !

You May Also Like

Mushroom and ricotta ravioli on a chestnut velouté

Honey Panna Cotta, spiced pear, cinnamon granola topping

Arancini with mushrooms stuffed with mozzarella on a curry squash cream

Eggplant, pesto, mozzarella, and sun-dried tomato rolls

Leave a Reply

Your email address will not be published.