Description
Japanese Gyoza are delicious pan-fried dumplings filled with a savory mixture of ground pork, cabbage, garlic chives, and aromatic seasonings. These dumplings have a crispy golden bottom with a soft, steamed top and are traditionally served with a tangy soy-vinegar chili oil dipping sauce. Perfect as an appetizer or main dish, these gyoza bring authentic Japanese flavors to your table with a satisfying texture and rich umami taste.
Ingredients
Scale
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
- 1 garlic clove, crushed
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch (corn flour)
- 2 tsp soy sauce
Assembly
- 1 tsp cornflour (cornstarch) – for dusting the baking tray
- 40 – 45 round wonton (gyoza) wrappers (approximately 1 1/2 packets)
Cooking
- 3 tbsp vegetable oil (or other cooking oil)
Dipping Sauce (to taste)
- Soy sauce
- Rice wine vinegar
- Chili oil (Rayu, Japanese chili oil)
Instructions
- Prepare the cabbage: Combine the finely chopped green cabbage with 1/2 tsp salt in a small bowl. Set aside for 20 minutes to allow the cabbage to wilt slightly and release some moisture.
- Make the filling: Place the remaining filling ingredients including the other 1/2 tsp salt—ground pork, garlic chives, crushed garlic, grated ginger, sesame oil, cornstarch, and soy sauce—in a large bowl. Squeeze out any excess water from the cabbage and add it to the bowl. Use your hands to thoroughly mix all the filling ingredients until well combined.
- Prepare the assembly area: Sprinkle 1 tsp of cornstarch (cornflour) on a baking tray to prevent the assembled gyoza from sticking.
- Wrap the gyoza: Take one gyoza wrapper and place it on your palm (usually left hand if you’re right-handed). Dip your finger in water and moisten the edge of half the wrapper. Place approximately 1 heaping tablespoon of filling onto the wrapper. Fold the wrapper in half and use your right hand, assisted by your left thumb, to pleat the edge 4 times sealing the dumpling tightly. Place the sealed gyoza on the prepared tray. Repeat until all wrappers and filling are used.
- Heat the skillet: Heat 1 tablespoon of vegetable oil in a large skillet with a lid over medium-high heat.
- Pan-fry and steam the gyoza: Arrange about 12 gyoza in the skillet in rows, slightly overlapping each other. Cook until the undersides turn light golden brown, about 2-3 minutes. Then carefully pour 1/3 cup of water around the gyoza (not directly on them) and immediately cover with the lid.
- Steam to finish cooking: Cook with the lid on until the water completely evaporates and the gyoza bottoms are crisp again. The tops will become slightly translucent and tender, about 3 to 4 minutes.
- Serve: Use a spatula or egg flip to transfer the gyoza onto a plate, arranging them golden side up. Serve immediately with dipping sauce.
- Prepare dipping sauce: Serve soy sauce, rice wine vinegar, and chili oil separately so each person can mix their preferred ratio. A common ratio is equal parts soy sauce and vinegar with a splash of chili oil for heat.
Notes
- For best flavor, use fattier ground pork in the filling to ensure juicy and tender gyoza.
- If you cannot find garlic chives, substitute with regular chives or green onions.
- When pleating gyoza, be gentle but ensure the edges are sealed well to prevent leakage during cooking.
- Use a non-stick pan or well-seasoned skillet for best cooking results.
- Do not overcrowd the pan when cooking gyoza; cook in batches if necessary.
- Gyoza wrappers can be found in Asian grocery stores near wonton wrappers or frozen dumplings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese gyoza, pan-fried dumplings, pork dumplings, Asian appetizer, homemade gyoza, potstickers
