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Gyoza
The recipe for authentic Japanese Gyoza filled with pork, cabbage and shiitake mushrooms and served with a delicious dipping sauce.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 40
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 40 Gyoza wrappers
- 1½ tbsp vegetable oil for frying each batch of gyoza
- ¼ cup water for frying each batch of gyoza
- 1 tbsp sesame oil for frying each batch of gyoza
Filling
- 290 gms – 10 oz. ground pork
- 140 gms – 2-3 cabbage leaves
- 1 or 2 green onion/scallion
- 2 Shiitake mushrooms
- 1 clove garlic minced
- 1 tsp ginger grated
Seasoning
- ½ tbsp sake
- ½ tbsp sesame oil
- 1 tsp soy sauce
- ¼ tsp salt
- freshly ground black pepper
Dipping Sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- ⅛ tsp La-Yu Japanese chili oil, or chilly flakes to taste (optional)
Notes
- You can freeze the gyoza before cooking. Put them on a baking tray leaving some space in between to keep them from sticking, and put the tray in the freezer. When frozen, transfer them into a Ziploc bag and store them in the freezer for up to one month. You can cook them from frozen.