Gyoza is Chinese dumplings that ground pork and vegetables wrapped in round (pasta like) flour skins and pan-fried. Isn’t Gyoza Chinese food then? What is it doing in Japanese cooking 101? Yes, gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cooking today. It is crispy outside and juicy inside dipped in tangy sauce….mmm, it’s so good that you would not care where it is actually from.
Gyoza is found at Chinese restaurants in Japan, but also a staple dish at Ramen noodle restaurants. Freshly made gyoza at restaurants is wonderful, but it is not that hard to make gyoza at home as good as restaurants especially if you use pre-made Gyoza skins (wrappers). It is a little work to wrap filling with gyoza skins one by one, but it’s well worth it.
The most difficult part to make Gyoza is how to wrap the meat in the skins. Well, it’s not that hard if you watch our video. We’ll show you a couple of ways to shape it. Or make it however makes you happy, it will still taste good.
Meat used in Gyoza is usually pork in Japan, but it could be chicken if you like. We used cabbage in this recipe because it is easy to get at any supermarket, but you can also use nappa cabbege. If you can find Chinese chives, use it instead of green onions since the smell of the vegetable is crucial for Gyoza. However, green onion is OK , like in this recipe, as long as you use enough garlic which compensates the aroma.
- 1 cup cabbage, cooked and minced
- 1/2 lb ground pork
- 4-5 green onions, chopped finely
- 2 Tbsp soy sauce
- 1 1/2 Tbsp Sake
- 1 Tbsp sesame oil
- 1-2 cloves garlic, grated
- 2 Tbsp cornstarch
- 30 gyoza wrappers
- 1-2 Tbsp oil
- 1/3 cup water
- 3 Tbsp soy sauce
- 3 Tbsp Rice Vinegar
- 1 tsp chili oil (Rayu) or sesame oil
- Cook cabbage in boiling water in a pot for 1-2 minutes. Cool and mince.
- In a large bowl, add the first 8 ingredients and mix well.
- Take a sheet of gyoza wrapper in your hand and place a tablespoon size of meat mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Another simpler way to fold is to first press the smooth edges together and then fold both edges into pleats. (This can sound a little confusing, but it's easy after watching the video.) Repeat for the rest of the wrappers.
- Heat a pan at medium high heat and add oil. Place gyoza on a pan and cook until the bottom becomes golden brown.
- Add water and immediately cover with a lid. Cook until water boils away.
- Mix soy sauce, rice vinegar, and chili oil together for dipping sauce.