Best Authentic Japanese Gyoza Recipes

JAPANESE GYOZA (DUMPLINGS)

Steps:

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• Place remaining Filling ingredients (including remaining 1/2 tsp 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.
• Sprinkle a baking tray with 1 tsp 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 tbsp 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. (See video for demo)

JAPANESE GYOZA DUMPLINGS

Steps:

• Begin by blanching the napa cabbage in boiling water for 30 seconds. Drain the cabbage in a colander and rinse with cold water. Squeeze any excess water from the cabbage with your hands.
• To the food processor, add the blanched cabbage, ground pork, smashed garlic, ginger, scallion, 2 tablespoons vegetable oil, sesame oil, soy sauce, sugar, salt and pepper. Pulse the mixture in the food processor until the filling is well-combined.
• Prepare sheet pans or cookie sheets lined with plastic wrap or parchment paper. To assemble the gyoza, place about 2 teaspoons of filling in the middle of each wrapper, and use your finger dipped in a small bowl of fresh water to moisten the outer edges of the wrapper. You could simply fold them in half, or you can pleat them as you see in the photos. Make sure they are well-sealed.
• Heat a tablespoon of cooking oil in a nonstick or cast iron skillet over medium high heat. Place the gyoza in the pan and fry until the bottom of the gyoza become crispy and golden, about 2-3 minutes.
• When the gyoza have fried, add 1 tablespoon of water to the hot pan and immediately cover the pan to steam the dumplings. Let the gyoza to steam until the water has evaporated (about 2 minutes), remove the cover, and continue cooking until the bottoms of the gyoza get crispy again.
• Prepare your dipping sauce by combining all the sauce ingredients in a small bowl, and serve alongside the crispy gyoza!

JAPANESE GYOZA

Steps:

• Chop cabbage, Chinese chives, and spring onion finely and set aside.
• Remove the skin from the ginger and grate finely.
• Using a garlic mincer, mince the garlic and set aside.
• Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl.
• Mix together well until they become well combined and sticky in texture.
• Spoon about a tablespoon of the mixture into the centre of a Gyoza wrapper and fold while pinching the sides together to close the Gyoza. Use your thumbs to fold it and use your right index finger to push mince filling in (see photo or mini video if you are not familiar with this method) .
• Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza.
• Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza.
• Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
• Take the lid off and let the water evaporate. Carefully pour a little bit of sesame seed oil around the Gyoza to make the bottom turn crisp and golden brown.
• Turn off the heat and serve the Gyoza on a plate with the bottom up for best presentation.

AUTHENTIC JAPANESE GYOZA

Steps:

• Shred cabbage and cut nira (green onions) fine.
• Combine cabbage, nira, pork, ground fresh ginger root, garlic and seasonings. Mix well by hand.
• Put 1 tablespoons of mixture on a gyoza wrapper. Wet the edge of wrapper with water using your finger. Pinch edges firmly and crip togther to seal.
• Grease skillet with vegetable oil, arrange gyoza in a single layer in the pan. Cook well over low heat.
• When bottom of goyza become slightly brown, add 1/4 cup of water.
• Cover, cook for a couple minutes.
• Serve with your favorite gyoza sauce.