Gyoza

3.00 (3)
⏱ 40 mins 🍽 6 serving(s) 🏷 Pork

This recipe guides you through making traditional Japanese gyoza dumplings. A seasoned filling of pork, cabbage, and aromatics is wrapped in skins, then pan-fried and steamed to achieve a crisp yet tender texture. The process includes preparing the filling, assembling the dumplings, and cooking them in a skillet. A simple soy and vinegar dipping sauce accompanies them. The recipe yields enough for six people and takes about 40 minutes to complete.

Gyoza

Ingredients

  • 5 ounces cabbage, chopped
  • 6 ounces ground pork or 6 ounces ground beef (or combination of both)
  • 2 tablespoons Japanese soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon mirin (Japanese rice wine) or 1 teaspoon sherry wine
  • 1 green onion, minced
  • 1 teaspoon grated ginger
  • 1 dried black mushroom, soaked in 2 tb water
  • 2 -3 tablespoons peanut oil
  • 1/4 cup hot water
  • 1 package gyoza skins or 1 package wonton wrapper
  • 1/4 cup Japanese soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 dash sesame oil

Method

  1. Boil the chopped cabbage in salted water until it becomes tender.
  2. Mince the cooked cabbage finely after squeezing out all the liquid.
  3. Chop the soaked dried black mushroom.
  4. Combine the pork, minced cabbage, chopped mushroom, green onion, ginger, soy sauce, sesame oil, and mirin in a bowl.
  5. Place the filling mixture in the refrigerator for at least 1 hour.
  6. Put a small teaspoon of the chilled filling onto the centre of each gyoza skin.
  7. Dampen the edges of the wrapper with a cornstarch and water mixture, then fold and seal.
  8. Press the sealed edges with a fork to create a crimped pattern.
  9. Pour enough peanut oil into a large non-stick skillet to cover the bottom.
  10. Cook the gyoza in the skillet at 350 degrees, turning them often until browned.
  11. Pour 1/4 cup of hot water into the pan, cover it, and let the dumplings steam for 7 minutes.
  12. Stir the gyoza occasionally during steaming to avoid sticking.
  13. Take off the lid, increase the heat, and cook for 2 more minutes until the bottoms are crisp.
  14. You can prepare the gyoza ahead of time or freeze them for later.
  15. To freeze, arrange them in one layer on a greased baking sheet and cover with greased paper.
  16. Ensure frozen gyoza are fully thawed before you cook them.

Nutrition (per serving)

Sodium1031700 mg

Recipe details

CategoryPork
AuthorShasha