Get ready for a unique and appetizing culinary experience with this stuffed gyoza recipe from Easy Mix. These little insects, rich in protein, add a delicious, slightly umami flavor to the filling, making it perfect for the tender, crunchy gyoza shell. The Buffalo Worm filling offers a new and exciting twist on this classic Japanese dish, giving it a savory, umami flavor you won't forget.


For approximately 20 ravioli:

Ravioli dough (also found frozen):

  • Flour 270 g
  • Warm water 125 g
  • Pinch of salt

For the filling:

  • Spring onion 1
  • Small onion 1
  • Easy Mix beef flavour 70 g
  • Water 125 ml
  • Oil 5 g
  • Ginger to taste

For the sauce:

  • Soya sauce 50 g
  • Rice vinegar 1 tablespoon
  • White sesame to taste
  • Sugar 1 teaspoon
  • Half a spring onion


Pour the Easy Mix into a bowl, add water and oil, mix well and leave to rest for 10 minutes.

Add the spring onion and chopped onion and grated ginger, mix until you get a filling uniform and set aside.

You can find a ready-made gyoza dough on the market, otherwise you can prepare it by mixing water and flour and letting it rest for 30 minutes.

Roll out the dough as thin as possible and cut into discs with a diameter of 5-8 centimetres.

Wet the edges of the dough disc, add the filling and close the edges, then complete the traditional closure of the gyoza by forming some waves on the edge.

Place the gyoza in a pan and pour half a glass of water, cover and cook for at least 10 minutes.

The result should be a parcel with a golden base and a steamed top.

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