Gyoza is a beloved dish in Japanese home cooking. With a crispy outside and juicy inside, these dumplings are perfect as a side dish, appetizer, or even a main course. This recipe provides a simple way to make authentic Japanese gyoza at home.
Ingredients
Filling Ingredients (Serves 4, Makes 40-50 Dumplings)
- 320g ground pork
- 1 teaspoon salt & pepper
- (A) 160g cabbage
- (A) 80g chives
- (A) 1 teaspoon grated ginger
- (A) 1 teaspoon grated garlic
- (A) 1 teaspoon sugar
- (A) 2 teaspoons soy sauce
- (A) 4 teaspoons oyster sauce
- (A) 4 teaspoons sesame oil
- 40-50 gyoza wrappers
- Water (as needed)
- 4 tablespoons potato starch
Cooking Ingredients
- 2 tablespoons vegetable oil
- 100ml water
Instructions
Step 1: Prepare the Filling
- Finely chop the cabbage, sprinkle with salt, and let it sit for 10 minutes. Squeeze out the excess water.
- Finely chop the chives.
- In a bowl, combine ground pork and all (A) ingredients (cabbage, chives, ginger, garlic, sugar, soy sauce, oyster sauce, sesame oil). Mix well until sticky.
Step 2: Wrap the Dumplings
- Place a gyoza wrapper in your palm and add about 1 teaspoon of filling in the center.
- Wet the edges with water, fold the wrapper in half, and seal tightly while making pleats.
- Repeat until all filling is used.
Tip: While I haven’t used them personally, Japan sells convenient tools to help wrap gyoza easily. These can be useful, especially for beginners or when making large batches.
Step 3: Cook the Gyoza
- Heat vegetable oil in a frying pan over medium heat and arrange the gyoza with the flat side down.
- Cook for 2-3 minutes until the bottoms turn golden brown. Add water, cover with a lid, and steam for 5 minutes.
- Remove the lid and cook for another 1-2 minutes to crisp up the bottom.
Step 4: Serve
- Serve hot with dipping sauce (soy sauce + vinegar + chili oil) and enjoy!
How to Make Handmade Gyoza Wrappers (Optional)
Ingredients (Serves 4, Makes 40-50 Wrappers)
- 100g all-purpose flour
- 100g bread flour
- A pinch of salt
- 100cc hot water
Instructions
- Mix all-purpose flour, bread flour, and salt in a bowl.
- Gradually add hot water, stirring with chopsticks until crumbly. Gather and knead into a dough.
- Knead until the dough is smooth, then wrap in plastic and let rest for 30 minutes at room temperature.
- Knead again, then let rest for another 30 minutes.
- Roll into a log and cut into 40-50 equal portions. Dust with flour and roll each portion into a thin, round wrapper.
Tip: If store-bought wrappers are available, feel free to use them! Making wrappers from scratch takes considerable time (though they are delightfully chewy and delicious).
Tips for the Best Gyoza
- Squeeze excess water from the cabbage to prevent the filling from becoming too wet.
- Mix the filling thoroughly to achieve a juicy texture.
- Avoid overcrowding the pan to ensure even cooking.
Variations
- Swap pork for chicken or shrimp.
- Try a vegan filling with tofu and mushrooms.
- Experiment with homemade wrappers for an extra touch.
What Makes Japanese Gyoza Unique?
Compared to Chinese dumplings, Japanese gyoza have thinner wrappers and are typically pan-fried. This cooking method creates the signature crispy bottom and juicy interior that make them a staple in Japanese homes.
