Servings
Font
Back
0 from 69 votes

Gyoza (The Best Recipe!)

Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 186 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 1 packet Gyoza wrapper store-bought
  • oil for pan-frying
  • water for steaming
Filling:
  • 8 oz. ground pork
  • 2 oz. cabbage shredded and cut into small pieces
  • 1 thumb-sized ginger peeled and grated
  • 1 clove garlic peeled and grated
  • 1/2 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sake
  • 3 dashes white pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon chopped scallion green part only
  • 1 pinch salt
Gyoza Sauce:
  • 4 tablespoons Japanese Ponzu
  • 1/2 teaspoon sesame oil

Instructions

    Cup of Yum
  1. In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
  2. To make Gyoza Sauce, combine the Ponzu with the sesame oil in a small dipping bowl. Stir to blend well.
  3. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper.
  4. Fold the gyoza over, press, and seal the left end. Use your thumb and index finger to create pleats and pinch to secure tightly. Repeat the process to form more pleats (start with 3-4 pleats if you're a beginner). A nicely wrapped gyoza should have a crescent shape.
  5. Heat the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza in the pan and cover with a lid. Pan-fry the gyoza until the bottoms turn golden brown and crispy.
  6. Add about 1/4 inch of water to the skillet or stir-fry pan and cover with the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple more minutes to crisp up the bottoms. Remove the gyoza from the skillet or stir-fry pan and serve immediately with the gyoza sauce.

Notes

  • To grate the ginger and garlic, you can use a Japanese grater (oroshigane) or Microplane.
  • Get a good brand of gyoza wrappers. Gyoza wrappers are generally thicker compared to other dumpling wrapper. Most of them are round in shape, but some are oval-shaped.
  • For easier assembling, I suggest the round-shaped gyoza wrappers. If you can't find gyoza wrappes, you can always use pot sticker wrappers, or Chinese jiaozi wrappers.
  • Traditionally, Japanese home cooks use their hands to mix the gyoza filling for the best texture. You can adapt this recipe and make vegetarian gyoza.

Nutrition Information

Serving 1g Calories 186kcal (9%) Carbohydrates 5g (2%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 41mg (14%) Sodium 647mg (27%) Potassium 213mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 33IU (1%) Vitamin C 6mg (7%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 186

% Daily Value*

Serving 1g
Calories 186kcal 9%
Carbohydrates 5g 2%
Protein 11g 22%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 41mg 14%
Sodium 647mg 27%
Potassium 213mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 33IU 1%
Vitamin C 6mg 7%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.