GYOZA/ JAPANESE PAN-FRIED DUMPLINGSGyoza or also known as Japanese pan-fried dumplings are ground meat and/or vegetable-filled dumplings that are pan-fried and then steamed. Gyoza is very similar to the Chinese’s pot sticker (guo tie). Gyoza is usually served with soy-vinegar dipping sauce.

Making gyoza is really not that difficult and it is perfect to serve as an appetizer or side dish. Most Japanese restaurants will serve gyoza as part of a set meal. For example a set meal consists of ramen noodle soup with a side of fried rice and side of gyoza.

Another great recipe from Takashi’s noodle by Takashi Yagihashi with some modification. Bon Apetit!!

What you will need:
  • 1 lb ground pork loin
  • 7 leaves of napa cabbage
  • 1¼ tsp kosher salt
  • 1 (3-inch) piece of fresh ginger (peeled and grate with microplane)
  • 2 tbsp sake
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • ½ cup minced chives (discard bottom inch)
  • ¼ cup minced spring onions, both white and green parts
  • ½ tsp grated garlic (2 cloves)
  • ½ tbsp sugar
  • Pinch of freshly ground black pepper
  • 1 package of round dumpling wrappers
For cooking:
  • ¼ cup chicken stock
  • 1 Tbsp + 1 tsp vegetable oil
Dipping sauce:
  • ½ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tsp hot chili oil
  • 2 tsp sugar
  1. Whisk all the ingredients until the sugar dissolves. Refrigerate until ready to serve
  2. Remove the hard stems from the cabbage, use the frilly leaves and cut into long strips. Toss the cut cabbage with ½ tsp of kosher salt and let it sit for 20 minutes to let the salt draw out the excess moisture. After that squeeze the excess water out with your hand and set aside
  3. Mix all the filling ingredients together with the cabbage and mix well. Prepare a small bowl of cold water. Lay one piece of wrapper on a dry work surface and place about 1 scant tablespoon of the filling in the center. Using your index finger, run a thin layer of water along half of the inner rim and press both sides together to create a tight seal, forming the shape of a half circle. Make some pleats starting from the middle to each side on top of the wrapper. Continue to work with the rest of the filling
  4. In a large skillet with a lid, place about 1 Tbsp of vegetable oil and heat on medium heat until hot. Carefully place the gyoza (pleat side up) in the skillet, as much as you can fit, but don't overcrowd. Cook until the bottom is brown but not burn, about 3 minutes. You may flip them over to check. Once they have browned, get yourself ready with the lid and the ¼ cup of chicken stock. Pour the chicken stock into the skillet and immediately it will sizzle and hiss and cover with a lid. Turn down the heat and let it simmer for another 2 minutes
  5. Open the lid after 2 minutes and the gyoza should be lightly transparent and the filling should be firm. Remove the lid and turn up the heat. Let the stock evaporates and add 1 teaspoon of oil on the gyoza and continue to cook until the bottoms become crisp, about 2 minutes. When you tilt the skillet, the gyoza will slide, remove the cooked gyoza and continue cooking with the rest of the gyoza following the steps above. If they don't slide, don't panic. remove the skillet from the hit. Place the lid back on and wait for a moment before removing them, they will be easier to be removed after that
  6. Serve hot with the dipping sauce
Use a meat grinder to grind the pork if you have one. Otherwise, the ground pork is always available from the grocery store. Do not use food processor, as it will turn the meat into a paste.


Leave a comment

Your email address will not be published. Required fields are marked *