Go Back
–+ servings
Japanese gyoza recipe

Gyoza

Yuka
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!
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine Chinese, Japanese
Servings 20 wrappers

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!
Keyword gyoza
Tried this recipe?Let us know how it was!