In early spring, wild garlic offers the same gentle sweetness and aromatic lift that leeks or garlic chives bring to traditional gyoza, but with a greener, more fleeting character. Used simply, it softens beautifully when cooked and blends naturally into this familiar Japanese dish. Following are recipes for pork gyoza as well as vegan gyoza.
Pork Gyoza Ingredients (makes approx. 25 gyoza)
For the filling
- 200 g minced pork
- 1 generous handful wild garlic leaves, finely chopped
- 1 small piece fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Freshly ground black pepper
Tofu Gyoza Ingredients (makes approx. 25 gyoza)
For the filling
- 200 g firm tofu
- 100g shiitake mushrooms, chopped
- 1 generous handful wild garlic leaves, finely chopped
- 1 small piece fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Freshly ground black pepper
To assemble
- 25 gyoza wrappers
- Small bowl of water
For cooking
- Vegetable oil
- Water for steaming
Dipping sauce (simple and traditional)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- A few drops sesame oil
- Optional chilli oil
Method
- Prepare the wild garlic
Wash the leaves well and dry thoroughly. Slice very finely. Wild garlic is softer than leeks, so there is no need to salt or pre-cook it. - Make the filling
In a bowl, combine the minced pork (or tofu & shiitake mushrooms), wild garlic, ginger, garlic, soy sauce, sesame oil, and rice vinegar. Mix gently but thoroughly until the ingredients are evenly combined. Season with black pepper. - Fill the gyoza
Place a wrapper in your palm. Add a teaspoon of filling to the centre. Dip your finger in water and moisten the edge of the wrapper. Fold in half and pleat one side, pressing firmly to seal. - Cook
Heat a frying pan over medium heat with a little oil. Place the gyoza flat-side down and cook until the bases are golden. Add a small splash of water, cover immediately, and steam for 3 to 4 minutes until cooked through. Remove the lid and allow any remaining water to evaporate. - Serve
Serve hot with the dipping sauce, eaten slowly and shared.
A seasonal note
Wild garlic loses its sharpness as it cooks, becoming soft and sweet. Used in gyoza, it mirrors the Japanese approach to spring foods: lightly handled, briefly cooked, and appreciated while it is here.
If foraging your own, always be certain of identification and harvest lightly, taking only what you need and leaving plenty behind.
