Japanese dumplings are called Gyoza and they are just amazing. Once you bite into one, you are amazed by the crispy outside and juicy inside. Gyoza is great by itself but with ramen, it’s the perfect combination!
How much do you love Gyoza? Some people are so obsessed with Gyoza and they have favorite Gyoza restaurants. My dad is someone who is so into Gyoza and has his favorite restaurant that he insists we always go to. My favorite Gyoza combination is rice and Gyoza. But, the classic combination is ramen and Gyoza!
Must Have for Making Gyoza
Gyoza wrappers is an important part of making Gyoza! You can make it at home or buy at an Asian grocery store. It is much easier and can save you a lot of time if you’re looking for a quick and convenient recipe. One thing you should be careful of is that when you buy Gyoza wrappers, you should use them as soon as possible. The wrappers go bad quickly and are best when used as fresh as possible.
Make Homemade Dumpling Wrapper
How to Make Gyoza Dumplings
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Gyoza
Ingredients
- 20 paper Gyoza wrappers You can buy it at Asian grocery stores or HERE is how to make Gyoza wrappers at home!
Gyoza Filling
- 100 g ground pork
- 60 g cabbage
- 30 g scallion (green onion)
- 1 clove garlic or 1 tsp minced garlic
- 1 knob ginger or 1 tsp minced garlic
Gyoza seasoning
- 1/4 teaspoon salt
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 pinch freshly ground black pepper
Other ingredients
- vegetable oil
- potato starch or Katakuriko
- hot water
Instructions
Gyoza Filling
- Cut cabbage and green onion into small pieces.
- Mince garlic and ginger. I normally use minced garlic and minced ginger for cooking. That's because it is easy!
- In a medium bowl add ground pork, and salt. Mix until it develops a sticky consistency.
- Add the cut cabbage, green onion, minced garlic, minced ginger, sugar, soy sauce, black pepper and sesame oil. Mix everything well.
Hold the Gyoza
- On a wrapper, place 1 tsp of our Gyoza filling in the middle. Dip one finger in a bowl of water and lightly wet the edges.
- Next, fold the wrapper in half and make a pleats every ¼ inch (6 mm). You can make 2 – 4 pleats for each Gyoza.
Cook the Gyoza
- Just before baking, sprinkle potato starch or Katakuriko on the bottom of the gyoza.
- In a large pan, add vegetable oil thinly and turn the heat to medium high. Add the 5-7 of Gyoza to the pan flat side down and cook until the bottom turns brown.
- Add 30 ml hot water and cover with lid. Cook for 2 minutes on medium heat.
- Open the lid and if there are still water in the pan, cook until the water is almost gone. Then add 1/2 teaspoon of vegetable oil around the gyoza. Cook another 2 minutes on medium heat.
- Move to a plate. I recommend this way. Put a same size plate as frying pan onto a frying pan, then flip. The way the bottom is up and you can see nicely brown crispiness.
- Then, Do again until all the gyoza are cooked.
Let's eat!
- Let's serve! This is great with rice or be a great side dish!
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