Umeboshi and Blackberry Pork Gyoza

(2021 Pairings - Japan - Asia) From Tokyo - Pickled Japanese sour plums and blackberries mixed into a pork filling then stuffed into gyoza wrappers. Steamed and served with a chili-blackberry soy dipping sauce.

Photo of Umeboshi and Blackberry Pork Gyoza


1/2 cup DOLE Chef-Ready Blackberry Frozen Puree thawed
1/3 cup soy sauce
1/4 cup Sambal
1 Tablespoon fresh ginger grated
1 pound ground pork
1/3 cup minced onion
4 each Umeboshi seeded and chopped
1/3 cup Frozen DOLE Blackberries thawed and chopped
to taste salt
to taste white pepper
30 gyoza wrappers
1/4 cup water
prepared chili blackberry soy dip sub-recipe
Optional as needed oil for frying


  1. Chili Blackberry Soy Dip Method:

    1. Combine blackberry puree, soy sauce, sambal, and ginger in a bowl. Reserve for later use.

  2. Assembly Method:

    1. Simmer the blackberries until liquid begins to reduce and turns syrupy.

    2. Combine the pork, onion, umeboshi, cooked blackberries, salt, and white pepper in a bowl. Mix until completely homogenous.

    3. Set up a station with the gyoza wrappers, filling, and a bowl of cool water for folding the dumplings.

    4. Place 1 tablespoon of filling in the center of the gyoza wrapper, then put water around the outer edge of the wrapper.  Fold the dumpling into a semi-circle, then seal by crimping the front edge and pushing it into the back. 

    5. Over a boiling pot of water in either a paper lined bamboo steaming basket or perforated steam pot, arrange your dumplings to have 1/4 inch gaps around them.

    6. Steam for roughly 5-7 minutes until the wrapper has turned translucent and set firm. 


    Optional Pan Fried Method - Replace steps 5 & 6 above with:

    1. Heat oil over high heat in a sauté pan. When the oil is preheated, sear bottoms of the gyoza.

    2. Once the gyoza is browned and crispy add ¼ cup of water to the pan, cover, and steam to cook through, about 4 minutes.

  3. To Serve:

    1. Place 3 wrappers on a plate with about 1 oz. of Chili Blackberry Soy Dip on the side.


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