(Recipe)1 h · 

Japanese Gyoza

Japanese pan-fried dumplings with juicy pork and cabbage filling in a wrapper that is crispy underneath and soft on top.

Contains gluten · soy · sesame

Prep 45 minCook 15 minTotal 1 h
Servings4(about 30 gyoza)
250 g pork mincemix and knead in one direction until stickyfill each wrapper with a teaspoon of filling, wet the edge and pleat closedpan-fry flat side down, steam with water under a lid, then crisp up uncoveredserve hot, crispy side up, with the dipping sauce
250 g cabbagefinely chop, salt and squeeze dry
2 spring onions, finely sliced
2 cloves garlic, grated
10 g ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp pepper
1 tsp salt
30 gyoza wrappers
1 tbsp vegetable oil
100 ml water
1 tbsp soy saucestir together
1 tbsp rice vinegar

Method

  1. Finely chop the cabbage, toss it with a big pinch of salt and let it sit for 10 minutes. Squeeze out as much water as you can — this keeps the filling from going soggy.
  2. Combine the pork, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil and sugar. Mix with your hand in one direction until the mixture turns sticky and pale.
  3. Place a teaspoon of filling in the middle of a wrapper. Wet the edge with a fingertip of water, fold in half and pleat one side against the other to seal. Repeat until you run out.
  4. Heat the vegetable oil in a lidded frying pan over medium-high heat. Arrange the gyoza flat side down and fry for 2 to 3 minutes, until the bottoms are golden.
  5. Pour in the water, cover immediately and steam for about 5 minutes, until the wrappers turn translucent.
  6. Remove the lid and let the remaining water evaporate so the bottoms crisp up again.
  7. Stir the dipping sauce together and serve at once.

gyoza

Notes

  • To freeze them, lay them on a tray until solid (without touching), then bag them.
  • Cook straight from frozen, steaming a little longer.
  • 1 tsp of flour whisked into the steaming water gives you the lacy, crispy wing connecting the dumplings.
  • Don't overfill - an overstuffed gyoza is impossible to seal and bursts in the pan.

Sources