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Japanese GYOZA (Dumplings)

Japanese GYOZA (Dumplings)

This traditional Japanese GYOZA (Dumplings) recipe features delicious ground pork and vegetables, perfect as an appetizer or side.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Side
Cuisine Japanese
Servings 45 pieces
Calories 72 kcal

Equipment

  • large bowl
  • small bowl
  • large skillet with lid
  • baking tray

Ingredients
  

Filling

  • 1.5 cups green cabbage, very finely chopped
  • 1 teaspoon salt, separated
  • 1 lb / 500g ground pork (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 round wonton (gyoza) wrappers Gow Gee wrappers (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
 

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.
  • 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 (so the golden underside is not wet and soggy) 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

For Dipping Sauce, serve each ingredient separately so people can mix according to their taste. Use equal portions of soy sauce and vinegar with a generous splash of chili oil.

Nutrition

Serving: 1pieceCalories: 72kcal
Keyword Appetizer, dumplings, Gyoza recipe, Japanese food, Japanese GYOZA
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