Natto and Pork Gyoza

Prep time: 1hr or more (depending on how well you can wrap gyoza)

Servings: 8 people

Natto Gyoza

Pork gyoza with a hint of natto.


  • 2 Packets of natto
  • 2 Packs of gyoza skins
  • 1 Pound ground pork
  • 3 Cups of finely chopped chives (or cabbage)
  • 1 Clove minced garlic
  • 1 Egg white
  • 1 Tsp of white pepper
  • 3 Tbsp of sesame oil
  • 1/2 Tbsp of salt
  • Soy sauce  (for the dipping sauce)
  • Vinegar (for the dipping sauce)
  • Chili oil (for the dipping sauce)


  1. Mix the ground pork, natto, chives, garlic, sesame oil, and egg white in a large bowl.  You will probably have to use your hands.
  2. Add pepper and salt and mix.
  3. Once you’re done mixing, you have stuffing for the gyoza.  Using a spoon, take a small scoop of the stuffing and place it on a gyoza skin.  Fold the gyoza skin over and seal it with a cascade of small folds.  You wet the edges of the gyoza skin to make it stick to each other easier.  It maybe a little tricky for those who have never done it before.  (I apologize for not having a picture of this)
  4. To cook the gyoza, heat up some oil on a pan.  Place the gyoza onto the pan and cook for about 15 seconds.  Then fill the pan with about a half an inch of water and seal with a lid.
  5. Let it steam for about 6-8 minutes and remove the lid.  Cook until the water evaporates. Serve on a plate.
  6. For the dipping sauce, mix 1 part vinegar, 2 parts soy sauce and if you like it spicy, add a few drops of chili oil.

I think the natto blends well with the pork and chives.  Try it out and let me know what you think. We’re also trying to come up with a vegetarian version of this dish.  Hopefully we can post a follow up by the end of this month!

4 Responses to “Natto and Pork Gyoza”

  1. hiroki says:

    lol. so you’re actually eating these as you go?

  2. JujuJitsu says:

    pshh!! I know you love eating anything with natto in it!! 🙂

  3. koji says:

    I can’t help it if it makes everything taste 100 times better!!