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Japanese Gyoza 餃子
5 from 48 votes

Japanese Gyoza 餃子

Japanese Gyoza consist of thin wrappers filled with a seasoned mixture of pork mince, cabbage, Chinese chives, spring onion, ginger, and garlic. The dumplings are pan-fried to crisp the bottom, then steamed with water to cook through, giving the gyoza a combination of a crispy base and a tender, juicy filling. This recipe highlights traditional ingredients and a folding technique that seals the filling securely.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 241 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Japanese

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

    Cup of Yum
  1. Chop cabbage, Chinese chives, and spring onion finely and set aside.
  2. Remove the skin from the ginger and grate finely.
  3. Using a garlic mincer, mince the garlic and set aside.
  4. Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl.
  5. Mix together well until they become well combined and sticky in texture.
  6. 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) .
  7. Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza.
  8. Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza.
  9. Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 241

% 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.