Japanese Gyoza Dumplings
User Reviews
5
Japanese Gyoza Dumplings
Description
The Japanese Gyoza Dumplings recipe starts by blanching finely chopped napa cabbage briefly to soften and remove excess moisture, which is then squeezed out. The filling blends ground pork with aromatic garlic, ginger, chopped scallions, vegetable and sesame oils, soy sauce, sugar, salt, and white pepper, pulsed in a food processor for even texture. Each wrapper is filled with about 2 teaspoons of filling and sealed, either folded simply in half or pleated to secure the filling.
These dumplings are cooked in a skillet by pan-frying in oil until the bottom is golden and crisp, then water is added and the pan is covered to steam the gyoza, cooking the filling through while keeping the tops tender. The dipping sauce, a mix of soy sauce, rice vinegar, hot water, and sugar, provides a refreshing balance to the rich filling.
This preparation yields dumplings with a crisp, golden bottom and a juicy, tender interior with fresh cabbage and aromatic seasoning. The method and ingredients create a harmonious blend typical of Japanese-style gyoza. The recipe makes about 4-5 dozen dumplings, suitable for gatherings or freezing for later use.
Ingredients
You’ll need:
- 1 pound Napa cabbage (about 5 cups, roughly chopped into large pieces)
- 8 ounces ground pork (70% to 80% lean)
- 1 clove garlic (smashed)
- 1 1/2 teaspoons ginger minced, fresh
- 1 scallion (chopped)
- 2 tablespoons vegetable oil (plus more for pan-frying)
- 1/2 teaspoon sesame oil
- 2 teaspoons soy sauce
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 tsp white pepper
- gyoza wrappers store-bought
For the dipping sauce:
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon water hot
- 1 teaspoon sugar
Instructions
- Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
- To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
- Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
- Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
- When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
- Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!
Notes
- This recipe makes approximately 4 to 5 dozen gyoza dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 615mg | 26% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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