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Spam Gyoza

Gyoza made with Hawaii's favorite canned meat... Spam!  If you love spam, you will love this recipe!

Posted By: Deirdre K Todd
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Prep Time: 10 | Cook Time: 2-3 | Ready In: 12-15
Ingredients: Print   Add to cart
US Metric
  • 36 round gyoza or won ton pi
  • water as needed
  • 2 tablespoons vegetable oil
  • 1/4 cup water, as needed


  • 1 (12 oz.) can spam, minced*
  • 1 large egg, slightly beaten
  • 2 dried shiitake mushrooms, soaked in water, stems removed, minced
  • 1 tablespoon Aloha shoyu
  • 1 tablespoon mirin (rice wine)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame seed oil
  • 4 stalks green onion, minced
  • 1 cup cabbage, finely minced

Gyoza Dipping Sauce: 

  • 2 tablespoon rice vinegar 
  • 2 tablespoon Aloha shoyu 
  • 1/4 teaspoon Japanese chili sesame oil
  • Pinch togarashi 



Cooking Process:

For the dipping sauce, combine all ingredients in a small bowl. Hold for service.

*In a food processor, pulse spam until finely minced. Transfer into a mixing bowl; add remaining filling ingredients. Place a heaping tablespoon of filling in the middle of wrapper. Moisten edges with water as needed. Fold in half; flute edges to seal well. Fold wrapper crimping pleats in edges to seal. In a skillet over medium high heat; warm oil. When skillet is hot, place gyoza in a single layer, flat side down; cook until browned evenly. Add water to skillet; cover and steam 2-3 minutes. Serve with favorite dipping sauce. Makes 36.

*Note-Gyoza freezes well. Place gyoza on baking sheet and place in freezer. Transfer frozen gyoza into ziplock bag; store up to a month. When ready to prepare; do not defrost. Cook while still frozen.