Japanese Gyoza 餃子
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
241 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Japanese
Japanese Gyoza 餃子
Description
This gyoza recipe uses finely chopped cabbage, Chinese chives, spring onions, grated ginger, and minced garlic mixed thoroughly with ground pork, seasoned with soy sauce, sake, sesame oil, and salt. The mixture becomes sticky, aiding in shaping and sealing the dumplings. Wrappers are filled with about a tablespoon of filling and folded by pinching pleats to form the characteristic half-moon shape.
The cooking method begins with pan-frying the gyoza bottoms until golden brown. Then hot water is added and the pan covered to steam them until cooked through, producing a contrast between a crisp bottom and steamed soft tops. This technique ensures the pork supports a juicy texture without becoming greasy.
The gyoza can be served with dipping sauces made from soy sauce, vinegar, or chili oil. Using Japanese gyoza wrappers is recommended as they are thinner than Chinese ones, contributing to a delicately textured dumpling skin.
Ingredients
- 32 gyoza wrappers I used store bought
- 250 g pork mince
- 200 g cabbage or 2 cups cabbage
- 20 g Chinese chives or ¼ cup Chinese chives
- 20 g spring onion or ¼ cup spring onion
- 10 g ginger grated, or ½ tbsp
- 1 Clove garlic 5g or 1 tsp
- 1 tbsp sake
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp salt
- 1 tbsp vegetable oil for frying
Instructions
- Chop cabbage, Chinese chives, and spring onion finely and set aside.
- Remove the skin from the ginger and grate finely.
- Using a garlic mincer, mince the garlic and set aside.
- Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl.
- Mix together well until they become well combined and sticky in texture.
- Spoon about a tablespoon of the mixture into the centre of a Gyoza wrapper and fold while pinching the sides together to close the Gyoza. Use your thumbs to fold it and use your right index finger to push mince filling in (see photo or mini video if you are not familiar with this method) .
- Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza.
- Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza.
- Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
- Take the lid off and let the water evaporate. Carefully pour a little bit of sesame seed oil around the Gyoza to make the bottom turn crisp and golden brown.
- Turn off the heat and serve the Gyoza on a plate with the bottom up for best presentation.
Notes
- Use Japanese gyoza wrappers for a thinner, more delicate skin compared to thicker Chinese wrappers.
- Ensure the filling mixture is sticky to help seal dumplings effectively during folding.
- Pan-fry first and then steam with a lid to achieve crispy bottoms and tender tops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 8Pieces | |
| Calories | 241kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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