Japanese GYOZA (Dumplings)
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5
253 reviews
Excellent
Japanese GYOZA (Dumplings)
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Japanese GYOZA are pan-fried dumplings filled with a finely chopped mixture of green cabbage, ground pork, garlic chives, garlic, ginger, sesame oil, and soy sauce, held in delicate round wonton wrappers. The preparation involves wilting the cabbage, combining all filling ingredients, and carefully folding pleated dumplings to seal. Cooking includes frying and steaming for a golden, crispy bottom with a tender, juicy interior.
Description
Japanese GYOZA (Dumplings) feature a filling of ground pork blended with wilted finely chopped cabbage, garlic chives or substitutes, crushed garlic, grated ginger, cornstarch to bind, sesame oil, and soy sauce for seasoning. The filling is wrapped in round wonton wrappers, which are sealed by moistening the edges and pleating to create the characteristic shape. The pleats not only seal the filling but create texture.
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Ingredients
Filling
- 1 1/2 cups green cabbage very finely chopped
- 1 tsp salt separated
- 1 lb / 500g ground pork mince, fattier the better
- 1 cup garlic chives finely chopped (Note 1
- 1 garlic cloves, crushed
- 1 tsp ginger grated
- 1 tsp sesame oil
- 1 tbsp cornstarch or corn flour
- 2 tsp soy sauce
Gyoza
- 1 tsp corn starch aka cornflour, for tray
- 40 - 45 wonton wrappers round, aka gyoza wrappers, Gow Gee wrappers, 1 1/2 packets (Note 2
- 3 tbsp vegetable oil or other cooking oil
Dipping Sauce
- soy sauce
- rice wine vinegar
- Chili oil Rayu is Japanese chili oil
Instructions
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling.
- Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)
To Cook
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
- Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. (See video)
- Use an egg flip to transfer onto a plate upside down i.e. golden side up.
- Serve with Dipping Sauce.
Dipping Sauce
- Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.
Notes
- If fresh garlic chives are unavailable, substitute with green shallots or scallions combined with garlic for a similar flavor.
- Round wonton wrappers, also called Gow Gee or Gyoza wrappers, can typically be found refrigerated near noodles in grocery stores.
- Raw gyoza can be frozen in a single layer in airtight containers. Cook from frozen by adding extra water and increasing cooking time by a couple of minutes to maintain texture.
- Refrigerated gyoza cook similarly but do not require additional cooking time or water.
Nutrition Information
Show Details
Serving
28g
Calories
72cal
(4%)
Nutrition Facts
Serving: 40- 45 pieces
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 28g | |
| Calories | 72cal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
253 reviews
Excellent
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