Gyoza is one of my favorite dishes that I cook at least once a month. If you buy pre-made gyoza wrappers in the grocery store, it’s easy to make these dumplings. The only thing you need to practice is the technique of folding the dumplings.
If you don’t find the gyoza wrappers in your supermarket or an Asian store (they’re in the freezer counter), you can make the wrappers yourself. I myself have tried to make gyoza wrappers and it was quite easy and fun. However, it took a long time, and therefore I prefer to buy pre-made gyoza wrappers.
Below you have a delicious recipe for gyozas that includes pre-made gyoza wrappers.
Gyozas are juicy on the inside and both soft and crunchy on the outside. They're really good and a must to taste if you like Japanese food.
They can be served as an appetizer and as a main course, but also as a snack in the middle of the day.
- 50 defrosted gyoza wrappers
- 350 grams (12,5 oz) minced pork
- 2 dl (1 cup) finely chopped cabbage
- 3-4 thinly sliced green onions
- 3-4 shiitake mushrooms (chop into fine pieces)
- 2 tbsp sesame oil
- 2 tbsp Japanese soy sauce
- 2 tbsp sake (Japanese alcoholic beverage)
- 1-2 tbsp grated ginger
- 2 cloves of garlic
- Salt and pepper
- Remove the thick stem of the cabbage leaves and chop the leaves into fine pieces.
- Cut the green onions into thin slices and chop the shiitake mushrooms into small pieces.
- Place the minced pork, cabbage, green onions and shiitake mushrooms in a large bowl.
- Add grated ginger and grated garlic.
- Add sesame oil, Japanese soy sauce, sake, salt and pepper. Blend together.
- Fill the gyoza wrappers with about a teaspoon of gyoza filling. Dip your finger in a glass of water and wet the edges. Fold the gyoza into crescent-shaped dumplings. (Further down you can read more about how to fold the Japanese dumplings)
- Heat a frying pan on medium / high heat with 1 tablespoon vegetable oil. When the frying pan is hot, place the gyozas in the pan with the flat side down.
- Fry them until golden brown on the underside. It usually takes about 3-4 minutes.
- Add 0.5 dl of water and cover with a lid immediately to steam the gyoza. Steam for about 3 minutes.
- Remove the lid and let them cook until the water is gone. Drizzle 1 tbsp sesame oil around the frying pan and fry the gyozas until they have a crispy underside.
- Take the pan off the stove and put the gyozas on a plate and serve with a small bowl of Japanese soy or a dipping sauce. Alternatively, top with fresh coriander.
If you open the gyoza wrappers package, make sure to cover them with a towel so they don't dry out. If the wrappers gets dry, it will become more difficult to fold the dumplings.
How to fold gyozas (Japanese dumplings)
1. Take a gyoza wrapper and put it in your hand. Take a teaspoon of the filling and put it in the middle of the wrapper.
2. Dip your finger into a glass of water and moisten the edge of the gyoza wrapper. Fold over the wrapper and squeeze in the middle with your fingers.
3. With your thumb and forefinger, make folds (about 3-4 folds on each side from the middle where you squeezed).
When you do each fold, press them firmly against the back of the gyoza wrapper with your thumb and forefinger. The result will look like a crescent-shaped dumpling.
Tips on dipping sauce for gyoza
You can eat gyoza as they are or dip in Japanese soy sauce. Another option is to make your own soy dip that’s both sweet and sour in taste.
Pour 0.5 dl (0,2 cups) Japanese soy, 0.5 dl (0,2 cups) rice vinegar, 1 tbsp sugar and 0.5 tbsp sesame oil in a bowl and blend. Pour it into smaller bowls and top with sesame seeds and chopped green onions.
Can you freeze Japanese dumplings?
Yes, it’s possible to freeze gyozas and store them in the freezer for up to a month. Place the pre-folded gyoza dumplings on a plate or tray and place in the freezer. Make sure that they do not touch each other.
When they are completely frozen, you can put them together in a freezer bag, which takes up less space in the freezer.
You can cook them in the same way when they are frozen. Just make sure to steam them 1-2 extra minutes.
More about gyoza
Gyoza is a type of dumpling that’s inspired by the Chinese dumping known as “jiaozi”. The biggest difference between gyoza and jiaozi is that you both fry and steam the gyoza dumplings. First they’re fried until they get a golden brown and crispy underside and then they’re steamed.
This technique that they use in Japan gives you dumplings that are both soft and crunchy with a tasty and juicy filling.
Have you tried my gyoza recipe? Let me know what you think in the comments below!