Description
Japanese Gyoza are delicious pan-fried dumplings filled with a savory mixture of ground pork, cabbage, garlic chives, and ginger, served with a tangy and spicy dipping sauce. These crispy-bottomed dumplings are steamed and fried in a skillet to achieve perfect golden brown, slightly translucent wrappers, making them a popular appetizer or snack.
Ingredients
Scale
Filling
- 1 1/2 cups green cabbage, very finely chopped
- 1 tsp salt, separated
- 1 lb / 500g ground pork (mince), preferably fattier cuts
- 1 cup garlic chives, finely chopped
- 1 garlic clove, crushed
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch / corn flour
- 2 tsp soy sauce
Gyoza Wrappers & Preparation
- 1 tsp cornflour (cornstarch) – for dusting the tray
- 40 – 45 round wonton (gyoza) wrappers (gow gee wrappers) – about 1 1/2 packets
- 3 tbsp vegetable oil (or other cooking oil)
Dipping Sauce
- Soy sauce
- Rice wine vinegar
- Chili oil (Rayu or Japanese chili oil)
Instructions
- Prepare the cabbage: Combine the finely chopped cabbage with 1/2 tsp salt in a small bowl and let it sit for 20 minutes to wilt slightly.
- Make the filling: In a large bowl, add the ground pork, garlic chives, crushed garlic, grated ginger, sesame oil, 1 tbsp cornstarch, 2 tsp soy sauce, and remaining 1/2 tsp salt. Squeeze out any excess water from the cabbage and add it to the bowl. Use your hands to thoroughly mix all the ingredients until well combined.
- Prepare the tray: Sprinkle 1 tsp of cornstarch or cornflour evenly on a baking tray to prevent sticking.
- Fill the wrappers: Place one gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and moisten the edge of half the wrapper to help seal it.
- Form the gyoza: Place about one heaping tablespoon of filling onto the moistened half of the wrapper. Fold the wrapper over and pleat it along the edge using your thumb and fingers to create 4 pleats, pressing firmly to seal the dumpling. Place the finished gyoza on the prepared tray. Repeat with the remaining wrappers and filling.
- Heat the pan: Warm 1 tablespoon of vegetable oil in a large skillet with a lid over medium-high heat.
- Cook the gyoza: Arrange about 12 gyoza in the skillet in rows, slightly overlapping. Let them cook undisturbed until the undersides turn light golden brown.
- Steam the gyoza: Pour 1/3 cup of water around the gyoza (not directly on them), then immediately cover with the lid.
- Finish cooking: Cook until the water has fully evaporated, the bottoms are crispy and golden, and the wrapper tops become slightly translucent, about 3 to 4 minutes.
- Serve: Use a spatula to carefully transfer the gyoza to a plate, placing them upside down so the golden side is facing up.
- Prepare dipping sauce: Serve soy sauce, rice wine vinegar, and chili oil separately so guests can mix according to their taste preferences. A common ratio is equal parts soy sauce and vinegar with a generous splash of chili oil.
Notes
- Use fattier ground pork for juicier filling.
- Garlic chives can sometimes be substituted with regular chives or green onions if unavailable.
- Ensure to squeeze out excess water from the cabbage to avoid soggy filling.
- You can find round wonton wrappers labeled as ‘gyoza wrappers’ or ‘gow gee wrappers’ at Asian grocery stores.
- If you want crispier gyoza bottoms, make sure to cook over medium-high heat and fully evaporate the water during steaming.
- The dipping sauce ingredients can be mixed according to personal taste preferences.
