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Japanese GYOZA

Japanese GYOZA

These delicious Japanese gyoza are filled with pork and vegetables, perfect for a flavorful appetizer or main course.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Japanese
Servings 4 pieces
Calories 40 kcal

Equipment

  • large skillet

Ingredients
  

Filling

  • 1 ½ cups green cabbage, very finely chopped
  • 1 teaspoon salt, separated divided into two parts
  • 1 lb ground pork (mince) (fattier the better)
  • 1 cup garlic chives, finely chopped Note 1
  • 1 clove garlic, crushed
  • 1 teaspoon ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch / corn flour
  • 2 teaspoon soy sauce

Gyoza

  • 1 teaspoon cornflour (cornstarch) for tray
  • 40 - 45 pieces round wonton (gyoza) wrappers (about 1 ½ packets, Note 2)
  • 3 tablespoon vegetable oil (or other cooking oil)

Dipping Sauce

  • Soy sauce
  • Rice wine vinegar
  • Chili oil (Rayu is Japanese chili oil)

Instructions
 

Filling Preparation

  • Combine cabbage and ½ teaspoon salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
  • Place remaining Filling ingredients (including remaining ½ teaspoon 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.

Gyoza Assembly

  • Sprinkle a baking tray with 1 teaspoon 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 tablespoon 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.

Cooking

  • Heat 1 tablespoon 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 ⅓ cup of water around the gyoza and place the lid on.
  • Cook until the water has completely evaporated and the wrapper is slightly translucent on top – about 3 to 4 minutes.
  • Use an egg flip to transfer onto a plate upside down i.e. golden side up.
  • Serve with Dipping Sauce.

Notes

Garlic chives are the authentic way to make this but if you can’t find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.

Nutrition

Serving: 1gyozaCalories: 40kcalCarbohydrates: 5gProtein: 2gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 100mgPotassium: 100mgFiber: 0.5gVitamin C: 10mgCalcium: 2mgIron: 2mg
Keyword Dumpling Recipe, dumplings, Gyoza, Japanese cuisine, Japanese Gyoza, Pork Dumplings
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