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Japanese GYOZA (Dumplings) Recipe

Japanese GYOZA (Dumplings) Recipe
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★★★★★

5.1 from 30 reviews

This authentic Japanese Gyoza recipe features tender pork and finely chopped cabbage wrapped in delicate wonton wrappers, pan-fried to a perfect golden crisp and steamed to juicy perfection. Accompanied by a flavorful dipping sauce of soy sauce, rice vinegar, and chili oil, these dumplings are a delicious snack or appetizer that bring the taste of Japan into your kitchen.

Ingredients

Scale

Filling

  • 1 1/2 cups green cabbage, very finely chopped
  • 1 tsp salt, separated (1/2 tsp for cabbage, 1/2 tsp for filling)
  • 1 lb / 500g ground pork (mince, ideally fattier)
  • 1 cup garlic chives, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch (corn flour)
  • 2 tsp soy sauce

Wrapper and Cooking

  • 40 – 45 round wonton (gyoza) wrappers (approximately 1 1/2 packets)
  • 1 tsp cornflour (cornstarch) for dusting tray
  • 3 tbsp vegetable oil or other cooking oil

Dipping Sauce

  • Soy sauce (to taste)
  • Rice wine vinegar (to taste)
  • Chili oil (Rayu, Japanese chili oil, to taste)

Instructions

  1. Prepare the cabbage: Combine the finely chopped green cabbage with 1/2 teaspoon of salt in a small bowl. Set aside for 20 minutes to allow the cabbage to wilt slightly and release excess moisture.
  2. Make the filling: Squeeze out any excess water from the cabbage. In a large bowl, add the ground pork, garlic chives, crushed garlic, grated ginger, sesame oil, 1 tablespoon cornstarch, 2 teaspoons soy sauce, the remaining 1/2 teaspoon salt, and the squeezed cabbage. Mix everything thoroughly with your hands until well combined.
  3. Prepare the work surface: Sprinkle about 1 teaspoon of cornstarch onto a baking tray to prevent the gyoza from sticking as you prepare them.
  4. Assemble the gyoza: Take one gyoza wrapper and place it on your palm. Dip your finger in water and moisten around the edges of half the wrapper. Place about 1 heaping tablespoon of filling on the center of the wrapper. Fold the wrapper over the filling in half, then use your fingers to create about 4 pleats along the sealed edge, pressing firmly to seal them tightly. Place the finished gyoza onto the prepared tray. Repeat until all wrappers and filling are used.
  5. Heat the pan: Heat 1 tablespoon of vegetable oil in a large skillet with a lid over medium-high heat.
  6. Cook the gyoza: Arrange about 12 gyoza in the pan in rows, slightly overlapping. Fry them until the underside turns light golden brown.
  7. Steam the gyoza: Pour 1/3 cup water around the edges of the pan, avoiding splashing directly onto the gyoza, then immediately cover with the lid. Cook until the water completely evaporates and the gyoza wrappers on top become slightly translucent, about 3 to 4 minutes.
  8. Finish and serve: Use a spatula to carefully lift the gyoza from the pan and transfer onto a plate, placing them golden side up. Serve immediately with the dipping sauce.
  9. Prepare the dipping sauce: Serve soy sauce, rice wine vinegar, and chili oil separately so diners can mix to their taste. A typical ratio is equal parts soy sauce and vinegar with a generous splash of chili oil.

Notes

  • Note 1: Garlic chives give a traditional flavor but can be substituted with regular chives if unavailable.
  • Note 2: Wonton wrappers are commonly labeled as ‘Gow Gee wrappers’ in some stores; 40-45 wrappers make about 40-45 gyoza.
  • Use fattier pork for juicier filling, but lean pork works if preferred.
  • Do not overfill the wrappers to prevent bursting during cooking.
  • Make sure to dry the cabbage well after wilting to avoid soggy dumplings.
  • This recipe can be made ahead; freeze the assembled gyoza on a tray before cooking.

Nutrition

Keywords: Japanese gyoza, dumplings, pork gyoza, pan-fried dumplings, Asian appetizer, homemade gyoza

Find it online: https://lucabites.com/japanese-gyoza-dumplings-recipe/